This decorative dish has a wonderful flavour and is cheap and easy to make. It is a meal by itself.
A flan tin is lined with short crust pastry, a mixture of diced vegetables - carrots, onions, parsnip, pe[a]s, triamble, any veg. (500g)
About 750 gm mashed potato and cheese sauce.
Bake the flan, blind, when it is cold fill with the vegetables mixed with cheese sauce. Then pile potato on top and make a pattern on top with a fork. Brush the surface with melted butter.
Bake moderate to hot oven until nicely browned. Cut into wedges & serve.
Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.45.
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