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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


  1. Preheat oven to gas 4, 350’F or 180’C.
  2. 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.
  3. 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.
  4. 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.
  5. Top with parsley and serve hot.


Serve with a homemade cheese or tomato sauce and salad.