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“No sheep here! This can be frozen before cooking and defrosted before cooking.”
1hr 10mins

Ingredients Nutrition


  1. Cook the potatoes in lightly salted boiling water until tender. (about 15 mins).
  2. Halfway through cooking steam the carrots above the potatoes for 3 minutes Add the broccoli and cook for a further 2 minutes finally add the leeks and green beans for another 2 minutes. If you don't have a steamer pan, cook the veggies until tender but not soft.
  3. Drain the potatoes and mash with the 25g of the butter, garlic and 4 tbsp of the milk.
  4. In a new pan heat half the remaining butter and stir in the flour. Gradually whisk in the milk until smooth. Whisk in the cider and mustard.
  5. Place the vegetables in a large ovenproof dish and pour on the sauce. Top with the mash and dot with the last of the butter and paprika.
  6. Cook for 35 minutes at 200°C/400°F.

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