Gardener's Supper

Ingredients
1.1ltrs (2 pints) vegetable stock.
2 large carrots, peeled and chunked.
4 sticks celery, chopped bulb fennel, in chunks.
3 leeks, cleaned, trimmed and sliced small cauliflower, in florets.
1 head broccoli, in florets.
100g (4oz) frozen peas.
Dressing
40g (1oz) butter.
40g (1oz) flour.
850ml (1pt) milk.
1 tbsp Colman’s Wholegrain Mustard.
3 tbsp double cream.
Salt and freshly ground black pepper.
Topping
900g (2lbs) potatoes peeled and in chunks.
25g (1 oz) butter.
50g (2 oz) Cheddar cheese grated.

Preparation

1. Bring vegetable stock to the boil, add carrots. Simmer for 5 minutes. Add celery, fennel and leeks and cook 5 minutes more. Add cauliflower, broccoli and peas and cook all the vegetables until tender. Drain and reserve.
2. Melt butter in a pan and stir in the flour. Cook for 1 minute. and add milk stirring and bring to the boil to thicken. Add mustard cream and seasoning. Pour over the vegetables in a pie dish.
3. Meanwhile boil potatoes in lightly salted water until tender. Drain. Mash with butter, cheese and seasoning. Pipe on top of vegetable mixture. Bake at Gas 6 400 deg F 200 deg C for 10 minutes, or until the top is brown. Serve immediately.