Cheesy Veggie Pot Pie with Crispy Filo

Preheat the oven to 200°C. Peel brown onion and chop. Cut carrot and potatoes into 1cm dice. Cut broccoli and cauliflower into small florets. Pick flatleaf parsley leaves (discard stems) and roughly chop.

In a large frying pan sauté the onion and carrot in 1 Tbsp oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender, about 10 minutes. Test the potato by inserting a sharp knife, it should go in easily.

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

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

Melt the remaining butter. Carefully brush each of the sheets of filo pastry with melted butter, creating 4 layers. Scrunch over the top of the filling covering the dish. You can spray each sheet with an olive oil spray if you prefer.

Place the pie in the oven and bake it 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 brown onion and chop. Cut carrot and potatoes into 1cm dice. Cut broccoli and cauliflower into small florets. Pick flatleaf parsley leaves (discard stems) and roughly chop.

In a large frying pan sauté the onion and carrot in 1 Tbsp oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender, about 10 minutes. Test the potato by inserting a sharp knife, it should go in easily.

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

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

Melt the remaining butter. Carefully brush each of the sheets of filo pastry with melted butter, creating 4 layers. Scrunch over the top of the filling covering the dish. You can spray each sheet with an olive oil spray if you prefer.

Place the pie in the oven and bake it 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 brown onion and chop. Cut carrot and potatoes into 1cm dice. Cut broccoli and cauliflower into small florets. Pick flatleaf parsley leaves (discard stems) and roughly chop.

In a large frying pan sauté the onion and carrot in 1 Tbsp oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender, about 10 minutes. Test the potato by inserting a sharp knife, it should go in easily.

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

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

Melt the remaining butter. Carefully brush each of the sheets of filo pastry with melted butter, creating 4 layers. Scrunch over the top of the filling covering the dish. You can spray each sheet with an olive oil spray if you prefer.

Place the pie in the oven and bake it 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 brown onion and chop. Cut carrot and potatoes into 1cm dice. Cut broccoli and cauliflower into small florets. Pick flatleaf parsley leaves (discard stems) and roughly chop.

In a large frying pan sauté the onion and carrot in 1 Tbsp oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender, about 10 minutes. Test the potato by inserting a sharp knife, it should go in easily.

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

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

Melt the remaining butter. Carefully brush each of the sheets of filo pastry with melted butter, creating 4 layers. Scrunch over the top of the filling covering the dish. You can spray each sheet with an olive oil spray if you prefer.

Place the pie in the oven and bake it 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 brown onion and chop. Cut carrot and potatoes into 1cm dice. Cut broccoli and cauliflower into small florets. Pick flatleaf parsley leaves (discard stems) and roughly chop.

In a large frying pan sauté the onion and carrot in 1 Tbsp oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender, about 10 minutes. Test the potato by inserting a sharp knife, it should go in easily.

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

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

Melt the remaining butter. Carefully brush each of the sheets of filo pastry with melted butter, creating 4 layers. Scrunch over the top of the filling covering the dish. You can spray each sheet with an olive oil spray if you prefer.

Place the pie in the oven and bake it 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 brown onion and chop. Cut carrot and potatoes into 1cm dice. Cut broccoli and cauliflower into small florets. Pick flatleaf parsley leaves (discard stems) and roughly chop.

In a large frying pan sauté the onion and carrot in 1 Tbsp oil until they start to caramelise, about 5 minutes. Add potato, cauliflower and broccoli with ¹⁄₃ cup water and pinch of salt. Cover and steam over low heat, stirring occasionally until vegetables are just tender, about 10 minutes. Test the potato by inserting a sharp knife, it should go in easily.

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

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

Melt the remaining butter. Carefully brush each of the sheets of filo pastry with melted butter, creating 4 layers. Scrunch over the top of the filling covering the dish. You can spray each sheet with an olive oil spray if you prefer.

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