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“My mother used to make this all the time for my sister and I when we were kids. As it turns out, it's not all that accurate (I know this because I grew up to marry a Welshman), but I still make it this way. It may still be high in fat, but it's also high in flavour, and at least this way it's not completely devoid of any nutritional value. Hourray for veggies!”

Ingredients Nutrition


  1. Melt the margarine in a large saucepan over the lowest possible heat, then blend in the flour and seasonings. Continue to cook over low heat, stirring until mixture is bubbly.
  2. Meanwhile, throw the chopped potatoes and carrot into a medium saucepan over medium heat, with just enough water to cover the veggies halfway.
  3. Remove the flour mixture from the heat when fairly bubbly and stir in the milk. Heat to boiling, stirring constantly. Once the mixture boils, continue to stir for one minute.
  4. Using a fork, move the potatoes and carrots into the cheese mixture, leaving the water in the saucepan. Add the remaining veggies to the empty saucepan.
  5. Gradually add the ale to the mixture, alternating with bits of cheese. Stir constantly until all the cheese has melted.
  6. Add the remaining vegetables to the mixture with as little water as possible.
  7. Arrange two pieces of toast per plate, and spoon most of the mixture over top. Save the rest for lunch the next day!

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