Vegetable potato top pie

A great way to get more veges into the kids

SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Preheat oven to 180°C.
  2. Put potatoes in a saucepan half full with boiling water. Cook about 10 minutes, until tender. Drain and leave in saucepan to dry out a little. Mash with 1 Tbsp margarine and 2 Tbsp milk, then stir through wholegrain mustard.
  3. Make a white sauce by melting 1 Tbsp margarine in the bottom of a saucepan. Add flour and stir to form a crumbly mixture. Add half the milk and mix continuously with a whisk or fork until there are no lumps and the sauce is starting to thicken. Add remaining milk and stir until it starts to thicken. Remove from heat and add Dijon mustard and cheese. 
  4. Add chopped vegetables to white sauce and mix through. Place in the bottom of a baking dish. Top with mashed potato and bake for 30 minutes.
  •  
    Potato topping
  • 3 medium 
    potatoes (approx 440g), peeled and cut into chunks
  • 1 tbsp
    margarine
  • 2 tbsp
    low-fat milk
  • 1-2 tbsp
    wholegrain mustard
  •  
    White sauce
  • 1 tbsp
    margarine
  • 1 tbsp
    flour
  • 1 cup
    low-fat milk
  • ½ cup
    grated Edam cheese
  • 1 tbsp
    Dijon mustard
  •  
    Vegetables of your choice eg:
  • 100 g
    button mushrooms, halved
  • leek or courgette, sliced
  • ¼ 
    broccoli (approx 100g), cut into small florets
  • carrot, sliced
Per serve
  • Energy
    390kJ
  • Total Fat
    4.6g
  • Saturated Fat
    2g
  • Total Carbohydrate
    8g
  • Dietary Fibre
    1.4g
  • Sodium
    122mg

Method

  1. Preheat oven to 180°C.
  2. Put potatoes in a saucepan half full with boiling water. Cook about 10 minutes, until tender. Drain and leave in saucepan to dry out a little. Mash with 1 Tbsp margarine and 2 Tbsp milk, then stir through wholegrain mustard.
  3. Make a white sauce by melting 1 Tbsp margarine in the bottom of a saucepan. Add flour and stir to form a crumbly mixture. Add half the milk and mix continuously with a whisk or fork until there are no lumps and the sauce is starting to thicken. Add remaining milk and stir until it starts to thicken. Remove from heat and add Dijon mustard and cheese. 
  4. Add chopped vegetables to white sauce and mix through. Place in the bottom of a baking dish. Top with mashed potato and bake for 30 minutes.