Potato – 2 cups, cut into bite size cubes
Carrot – 1 medium, cut into thin slices
Fine french beans – 6 numbers, cut into 2″ pieces
Frozen greenpeas – 1/2 cup
Water – 1 cup
For the white sauce
All purpose flour – 1/2 cup
Butter – 100 grams
Whole Milk – 3 cups
Cheddar/ parmesan cheese – 1 tbsp
Pepper powder – 1 tsp / to taste
Salt to taste
Grated nutmed – a pinch
Italian herbs – 1/2 tsp
Egg – 1/2 of a large one, beaten
Bread crumbs – as needed
Capsicum – 1/2 of a big one, cut into slices
Tomato – 1 medium, cut into slices
Grated mozzarella cheese – as needed
Cook the potatoes, beans & carrot adding 1 cup of water in your pressure cooker for 2 whistles on high heat. Open the cooker when the pressure completely subsides. ( I didn’t add salt while cooking the veggies).
Preheat the oven to 180C.
For making the white sauce melt the butter & fry the flour for sometime till you get a fine aroma. Whisk in the milk & stir continuosly on medium low heat for 5 minutes/ till the sauce thickens. Add the grated cheese, salt, herbs, nutmeg powder & the powdered pepper; remove from heat. Let cool for 2 minutes. Add the beaten egg & mix well.
Mix the veggies with the white sauce & transfer the mixture to a pie dish.
Top it up with the bread crumbs; garnish with tomato & capsicum slices. Finally sprinkle the grated mozzarella cheese on top.
Bake in the preheated oven at 180C for 30 minutes/ till the top of the pie turns golden brown.