Cheesy Veggie Pot Pie with Crispy Filo

Preheat the oven to 200°C. Peel onion and cut ³⁄₄ of the onion, carrot and potato into 1cm dice. Cut broccoli and cauliflower into small florets. Pick parsley leaves (discarding stems) and roughly chop.

Tip! Peeling the carrot and potato is optional.

In a large frying pan saute the onion and carrot in 1Tbsp of oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup of water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender and water has been absorbed, about 10 minutes.

Tip! Test the potato by inserting a sharp knife, it should go in easily.

Add half the butter to a saucepan and melt over low heat. Add the flour and stir for 1-2 minutes until it darkens just slightly to a nutty shade. Add the milk ¹⁄₂ a cup at a time, stirring well between additions and bringing back to gentle simmer. Once all the milk has been added cook for a further minute. Add in cheese, mustard and season to taste.

Tip! Cooking out the roux (flour and butter mix) is key to making a sauce that is deep in flavour with no floury taste.

Place cooked vegetables into an ovenpoof baking dish. Add the peas and chopped parsley (to taste), and pour the sauce over the veg, gently mixing to combine.

Tip! You can make these into individual pot pies using ramekins if preferred.

Melt the remaining butter. Carefully brush each of the sheets of filo with melted butter, creating 4 layers. Scrunch over the top of the vegetablecovering the dish.

Tip! If you are doing individual pies, layer the pastry as instructed and then cut sheet in half to cover each ramekin. See our video ypla.it/filo

Place in the oven and bake the pie for 15-20 minutes until the filling is bubbling and the pastry is crisp and golden. Serve immediately for maximum crispness.

Preheat the oven to 200°C. Peel onion and cut ³⁄₄ of the onion, carrot and potato into 1cm dice. Cut broccoli and cauliflower into small florets. Pick parsley leaves (discarding stems) and roughly chop.

Tip! Peeling the carrot and potato is optional.

In a large frying pan saute the onion and carrot in 1Tbsp of oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup of water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender and water has been absorbed, about 10 minutes.

Tip! Test the potato by inserting a sharp knife, it should go in easily.

Add half the butter to a saucepan and melt over low heat. Add the flour and stir for 1-2 minutes until it darkens just slightly to a nutty shade. Add the milk ¹⁄₂ a cup at a time, stirring well between additions and bringing back to gentle simmer. Once all the milk has been added cook for a further minute. Add in cheese, mustard and season to taste.

Tip! Cooking out the roux (flour and butter mix) is key to making a sauce that is deep in flavour with no floury taste.

Place cooked vegetables into an ovenpoof baking dish. Add the peas and chopped parsley (to taste), and pour the sauce over the veg, gently mixing to combine.

Tip! You can make these into individual pot pies using ramekins if preferred.

Melt the remaining butter. Carefully brush each of the sheets of filo with melted butter, creating 4 layers. Scrunch over the top of the vegetablecovering the dish.

Tip! If you are doing individual pies, layer the pastry as instructed and then cut sheet in half to cover each ramekin. See our video ypla.it/filo

Place in the oven and bake the pie for 15-20 minutes until the filling is bubbling and the pastry is crisp and golden. Serve immediately for maximum crispness.