- from your plots to pans -







This is a delicious autumn recipe that can be served on its own as a vegetarian dish, or serve with gammon as a main course.

Serves a family of 4 - 6


you'll need -

  1. 1 lb boiled or steamed potatoes

  2. 1 large onion

  3. ½ oz flour

  4. 2 tbsp grated cheese

  5. 12 oz beetroot, boiled

  6. 1 oz margarine

  7. ½ pint milk

  8. Salt & pepper



  • Heat oven to 180°C.

  • Grease a pie dish.

  • Slice the cooked potatoes and place a layer in the bottom of the pie dish.

  • Place a layer of sliced beetroot on top of this. Alternate layers, leaving potatoes on the top.

  • Melt the margarine and fry the chopped onion in it until soft, do not let it brown.

  • Stir the flour into the pan with the onion.

  • Add the milk gradually, and let the sauce cook undisturbed until it nearly reaches boiling point,

  • Take off the heat and beat until the sauce becomes smooth.

  • Season with salt and pepper to taste.

  • Pour onion sauce over the potato and beetroot mixture in the pie dish.

  • Sprinkle the grated cheese over the top, place into the oven and bake at 180°C until golden brown.