Gardener’s Pie is such a good value meal! It’s simply a pinch of mustard added to a few root vegetables topped with cheesy mash. Tastes fab! The ideal vegetarian dinner…


1kg potatoes, quartered

2tbsp olive oil

1 onion, chopped

1 celery stick, chopped

4 carrots, chopped

2 parsnips,chopped

300mk vegetable stock

150g frozen peas

2tsp English mustard powder

50g butter

200ml milk

125g cheddar cheese, grated


1 Heat the oven to 220C or Gas 7. Boil the potatoes for 20 mins until tender.

2 Heat the oil and fry the onion, celery, carrots and parsnips for 10 mins, until starting to colour, yet stay crunchy.

3 Add the stock and peas, season add the mustard and put into a pie dish.

4 Drain the potatoes, return to the pan and add the butter and milk; mash together until smooth. Season and stir in the cheese.

5 Spoon or pipe on top of the vegetables and bake for 25 mins until the potatoes are golden.

Per serving: 608 cals, 31g fat (16g saturated) 60g carbs

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