Ingredients
- 2 large parsnips peeled and sliced
- 2 large leeks washed and sliced
- 2 medium potatoes cubed
- 4 oz /100g cooked pasta
- 300ml/half pint milk
- 40g 1 and a half oz butter
- 25g/1oz plain flour
- salt and pepper
- cayenne pepper
- 1 tsp ready made mustard
- 175g/6 oz grated cheddar cheese
- 50g/2oz breadcrumbs
- tin chopped tomatoes
Details
servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Steam or boil potatoes, leeks and parsnips until tender
Put the milk butter and flour in a pan. Heat and stir continuously until it thickens. Add seasoning, mustard, 150g/50z of the cheese and add cayenne to taste.
Step 2
Melt the remaining butter and fry breadcrumbs till golden brown.
Layer half the vegetable, pasta and tinned tomatoes in a casserole type dish and pour over half the sauce.
Repeat the layers finishing with the sauce. Sprinkle with the fried breadcrumbs and remaining cheese.
Step 3
Bake at 190 degrees/ (375f)/ gas mark 5 for 30 minutes.
Good dish to assemble in advance and cook at the last minute.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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