Crafts and Life

8 cups of seasonal vegetables (swede, potatoes, broccoli, cauliflower, turnips, carrots, cabbage – all prepared and diced)

6 large potatoes (cubed with skins on)

2 onions (chopped)

1 leek (sliced)

A knob of butter or margarine (for mashed potato)

A knob of butter (or oil) for frying

A knob of butter or margarine (for the sauce)

2 oz flour

2 oz Cheddar cheese (grated)

1 tsp mustard powder

1 pt milk

Salt and pepper to season

Saute the onions ad leek in butter for 5 minutes until soft. Meanwhile, boil the prepared vegetables for 20 minutes until just cooked and drain into a bowl. Also boil the potatoes for 20 minutes until cooked, then drain and mash with a knob of butter and a splash of milk taken from the 1 pint. To make the sauce, melt a knob of butter with the flour and mustard powder in a saucepan and stir well for a few minutes. Gradually mix in the milk, stirring well and simmer until the sauce has thickened. Remove from the heat ad add the grated cheese, season well with a little salt and pepper and stir until until the cheese has melted. To assemble the pie, pour the sauce over the vegetables and fold in well. Layer in the base of a baking dish and top with the mashed potato. Bake in a preheated oven 220C/425F/Gas 7 for 30 minutes or until golden on top. Serve with some crusty bread.

Serves 4 – taken from Favourite Ration Book Recipes

nb – We do this with a 1 kg bag of frozen chunky Winter vegetables, instead of the cheese sauce we make up 1 pint of Bisto gravy (from gravy powder) and add some cheese to the mash!