Serves 4

Ingredients

2 medium onions, sliced
1 small turnip or swede , chopped
450 g ( 1 lb ) carrots, sliced
225 g ( 8 oz ) frozen mixed vegetables
450 g ( 1 lb ) potatoes
40 g ( 1 1/2 oz ) polyunsaturated margarine
1 garlic clove, roughly chopped or sliced
40 g (  1 1/2 oz ) plan flour
450 ml ( 3/4 pint ) semi - skimmed milk
salt and pepper
175 g ( 6 oz ) low - fat Cheddar cheese , grated

Pre-heat the oven to 180 C ( 350 F/gas mark 4 ) .
Boil the onions for 3 - 4 minutes until they are just starting to soften,

then add the turnip and carrots.
Cook until tender, then add the mixed vegetables, and cook fur a further

2 minutes.
Strain, retaining the liquid.
Boil the potatoes in salted water and , when cool enough to handle, cut

into thick slices.
Heat the margarine with the garlic in a deep pan.
Then remove the garlic, mix in the flour and cook, stirring for 2

minutes.
Remove from the heat and slowly sitr in the milk, together with 150 ml (

1/4 pint ) of the vegetalbe liquid.
Put the pan back on the heat and cook slowly, stirring , until the

mixture thickens.
Add salt and pepper to taste, and half the cheese.
Mix this sauce thoroughly into the vegetables, then grease a casserole

dish and pour the mixture in.
Cover with the sliced potatoes followed by the remainder of the cheese.
Place in the oven and cook for 25 minutes.
Serve hot, accompanied by a salad if desired.
Dr. Reg Saynor