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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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No sheep here! This can be frozen before cooking and defrosted before cooking. Ingredients:
900 g potatoes, halved |
2 carrots, sliced |
250 g broccoli, cut into florets |
250 g leeks, thickly sliced |
50 g green beans, trimmed and halved |
75 g butter |
350 ml skim milk |
4 garlic cloves, crushed |
25 g plain flour |
150 ml dry cider |
2 teaspoons coarse grain mustard |
1/4 teaspoon paprika (pinch) |
Directions:
1. Cook the potatoes in lightly salted boiling water until tender. (about 15 mins).
2. Halfway through cooking steam the carrots above the potatoes for 3 minutes Add the broccoli and cook for a further 2 minutes finally add the leeks and green beans for another 2 minutes. If you don't have a steamer pan, cook the veggies until tender but not soft.
3. Drain the potatoes and mash with the 25g of the butter, garlic and 4 tbsp of the milk.
4. In a new pan heat half the remaining butter and stir in the flour. Gradually whisk in the milk until smooth. Whisk in the cider and mustard.
5. Place the vegetables in a large ovenproof dish and pour on the sauce. Top with the mash and dot with the last of the butter and paprika.
6. Cook for 35 minutes at 200°C/400°F.
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