2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of grated nutmeg
1 lb (450 g) onions, skinned and thinly sliced
2 lb (900 g) potatoes, peeled and thinly sliced
175 g (6 oz) mushrooms, sliced
1 stick of celery, cleaned and chopped
2/3 cup (150 ml) 1/4 pt fresh single cream
2 oz (50 g) English cheese, grated
3 tbls (25 g) 1 oz flour
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of grated nutmeg
1 lb (450 g) onions, skinned and thinly sliced
2 lb (900 g) potatoes, peeled and thinly sliced
175 g (6 oz) mushrooms, sliced
1 stick of celery, cleaned and chopped
2/3 cup (150 ml) 1/4 pt fresh single cream
2 oz (50 g) English cheese, grated
method
1. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add seasoning to taste.
2. Combine the onions, potatoes, mushrooms and celery with the sauce and turn into 1.1 litre (2 pint) ovenproof casserole. Pour over the fresh cream and bake in the oven at 180°C (350°F) mark 4 for about 1 1/4 hours then remove pie from oven. Scatter top with grated cheese and return dish to oven for about 15 minutes until the vegetables are cooked.
2. Combine the onions, potatoes, mushrooms and celery with the sauce and turn into 1.1 litre (2 pint) ovenproof casserole. Pour over the fresh cream and bake in the oven at 180°C (350°F) mark 4 for about 1 1/4 hours then remove pie from oven. Scatter top with grated cheese and return dish to oven for about 15 minutes until the vegetables are cooked.
serving amount
serves 6
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