Vegetable Casserole with Mashed Potato Topping

Ingredients

• 400 g waxy potatoes
• Salt
• 1 onion
• 400 g Peas (frozen)
• 400 g corn (frozen)
• 2 red bell peppers
• 2 tbsp Vegetable oil
• 1 tbsp flour
• 125 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 100 ml hot milk
• Nutmeg (freshly grated)
• butter (for greasing)
• 50 g shredded cheese (e.g., Emmental)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes.

2. 2.

   While the potatoes cook, peel and finely dice the onion. Thaw the peas and corn. Wash, halve, deseed and finely dice the bell peppers. Sauté the onions in hot oil until translucent. Add the peppers, corn and peas and sauté briefly. Dust with flour and deglaze with vegetable broth. Remove from heat and season with salt and pepper.

3. 3.

   Drain the potatoes, let them dry and mash them. Stir in the hot milk and season with salt, pepper and nutmeg.

4. 4.

   Grease a 20x20 cm baking dish. Preheat the oven to 200°C (400°F) with fan and top heating. Fill the dish with the vegetable mixture, spread the mashed potato topping over it and sprinkle with cheese. Bake for about 30 minutes until golden brown. Remove and serve.