Ingredients
- 500 grams leeks, thickly sliced
- 300 grams broccoli, cut into small florets
- 3 celery sticks (sliced)
- 1 cup green peas (frozen)
- 1 1/2 kg potatoes, cut into even-sized chunks
- 85 grams butter, divided
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
- 850 ml low-fat milk (semi-skimmed)
- 75 grams all-purpose flour (plain)
- 2 teaspoon mustard (English mustard)
- 300 grams cheddar cheese, finely grated
How to Make
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Step 1: Bring a large pan of salted water to the boil. Put the leeks, broccoli, celery and peas in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash them with 25 grs of the butter. Season with salt, pepper and nutmeg. Set aside.
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Step 2: While the veg cooks, make a bechamel with the butter, flour and milk. Season with the mustard.Cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and remove from heat. Correct the seasoning with salt and pepper to taste.
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Step 3: Pour steamed veggies on a casserole dish. Pour over the sauce and top with the mashed potatoes, then sprinkle over the remaining cheese.
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Step 4: Bake on a preheated oven at 180 C for 30 minutes or until golden.
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Step 5: Serve. ***Careful, incredibly HOT***
We hope you enjoy this recipe!
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