Another Popular Veggie Supper

I'm a manic clipper of magazines and newspapers. Anything that I think might come in handy in future gets torn out and goes in my cuttings drawer. This could be recipes, website URLs, ideas for kids' parties, or just pictures that i really like (though these normally end up on my collage wall upstairs). This pie was originally adapted from an ancient cutting from the Safeway magazine (telling you just how old it was). The veg I use most often are potatoes, carrots, leeks and swede, but vary them as you like. Chunks of squash are good in it, as are parsnips in place of the swede or potato.

Cheesy Vegetable Filo Pie

approx. 2lb vegetables (and see above), peeled and cut into smallish chunks
284ml double cream
50ml dry sherry
vegetable stock cube, dissolved in 50ml hot water
350ml cheese sauce (homemade, or use a shop-bought tub of 'fresh' sauce)
200g frozen peas
270g pack filo pastry, defrosted if frozen
melted butter
75g grated cheese

Heat a little oil in a large, deep pan and fry the vegetable chunks for 10 minutes until lightly browning. Pour in the cream, sherry and stock-cube water then add plenty of black pepper. Mix well, cover the pan and simmer for 20 minutes, or until the veg are tender. Stir in your cheese sauce and the frozen peas. Transfer all this to an ovenproof dish. Brush the sheets of filo with melted butter and lay them on top, scattering on grated cheese as you go. Bake at 200­°c for 15 minutes until the pastry in browned and crisp.