Egg and Vegetable Pie

Serves 2-3
 

1 lb.  mashed potato
1 tablespoon grated cheese
1 lb. mixed diced vegetables
2 hard boiled eggs
half a pint of cheese sauce (recipe follows)

Pre-heat oven to 400F, Gas Mark 6, 200C. Place the vegetables into a greased pie dish. Slice the hard boiled eggs and arrange over the pop of the vegetables. Pour over the cheese sauce and cover with the mashed potato
Sprinkle on the grated cheese and bake for about 30 minutes until crisp and brown.

White Sauce

Serves 2

A basic white sauce that can be easily adapted with the addition of parsley, cheese, mushrooms or onions.

10 oz. skimmed milk
1 oz.  plain flour
1 oz.  low fat spread
salt and freshly milled ground black pepper

Place the milk, low fat spread and flour into a saucepan. Warm the saucepan over a moderate heat, whisking the ingredients all the time. Bring to the boil, reduce the heat and simmer very gently for 2-3 minutes, stirring occasionally. Season with salt and pepper. For cheese sauce add 2oz.  finely grated low fat cheese and half a teaspoon of French mustard at the end of simmering the white sauce. For mushroom sauce 'dry-fry' 4oz.  sliced and chopped mushrooms until they are soft then add, together with 2 tsps. lemon juice, to the white sauce at the end of cooking time. For onion sauce 'dry-fry' the onions until soft adding a little water if the pan starts to stick, then add to the basic white sauce and stir. To make parsley sauce add 3 tbsps. of finely chopped parsley and 2 tbsps. of lemon juice to the basic white sauce at the end of cooking time.