- 400g carrots, peeled
- 200g parsnips, peeled
- 250g swede, peeled
- 1 small cauliflower, small florets
- 1 heaped tbsp oatmeal
- 600mls vegetable stock
- 500g potatoes for mashing
- 20g hard grated cheese
Peel and wash the potatoes.
Then cut into small chunks and cook in salted stock until soft, but not mushy. Mash well and add a little stock and salt, keep warm.
Cut all the vegetables into 2cm pieces, cook in salted water along with the oatmeal until soft.
Drain and place in pie dish, along with a little stock.
Spoon the mashed potato over the cooked vegetables and stock.
Finish by placing 20g grated cheese over the top.
Place in oven at 220 C for 30-40 minutes or until well browned.