Vegetables à l'Anglaise
In the mid1980’s, I worked on a BBC programme called Vegetarian Kitchen presented by Sarah Brown. She had a restaurant in Scarborough at the time and was one of the people responsible for changing the image of vegetarian food into one with appeal for all. À l’Anglaise usually means cooked in a homely manner. This pie fits that description and takes a short time to make. I have lifted this recipe straight from the book which accompanied Sarah’s TV series.
2lb/900g potatoes peeled
4oz/110g Cheddar cheese
1 onion peeled
salt & pepper
3 leeks washed & chopped
1lb/450g carrots diced
1 small cauliflower divided into florets
½ lb/225g mushrooms washed & sliced
2 tbsp olive oil
2 desert spoons parsley
For the topping:
4oz/110g grated cheese
1 tablespoon chopped parsley
Preheat oven to gas 4, 350’F or 180’C.
Grate the raw potatoes, cheese and half the onion. Mix in 2 tablespoons of the olive oil & season. Press this mixture into a 9” pie-dish, building up the sides to form a shell. Bake in the oven for 45 minutes or until the crust is beginning to brown.
Heat 2 tablespoons of oil and fry the remaining onion (chopped), leeks, carrots and cauliflower slowly for 5-10 minutes, turning them over in the pan. Then add the sliced mushrooms and continue cooking all the vegetables for a further 5 minutes with the pan covered. Add the herbs, salt and pepper.
Pile the vegetables into the baked cheese & potato crust and sprinkle 4oz cheese over top. Bake for 20 minutes until edges look crisp and cheese has melted.
Top with parsley and serve hot.
Serve with a homemade cheese or tomato sauce and salad.