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Creamy Vegetable Pie

These are the veg we used in the pictured pie - but use what you like :)

1 tablespoon vegan marg (we used Pure sunflower)

1 leek, chopped

5 sticks of celery, roughly chopped

6 carrots, chopped

about a cupful of frozen peas

1 vegan stock cube (we used kallo organic vegetable)

2 tablespoons white flour

3/4 of litre of soya milk (approx)

seasalt to taste

2 kg potatoes, peeled

a little soya milk, marg and salt and pepper to mash into the tatties

large bunch of chives to mash into the tatties - easiest chopped up with scissors, straight into pan

Peel and roughly chop the potatoes, place in a pan and cover with water and bring to boil. Once boiling turn down to simmer until soft. While that's happening, prepare the veg and sauce. Melt the marg in a pan and add the veg and stock cube, cooking until slightly softened (5-10 min), stirring regularly. Add the flour and mix well. Gradually add the soya milk, stirring all the time until a nice thick sauce is formed round the veggies (you can add more soya milk or water if too thick). Season with salt and pepper and place in a large oven proof dish (we used a lasange one). Once the tatties are cooked, mash with the marg, s. milk, salt, pepper, and chives and spread this evenly on top of your veg sauce. Place in oven at 200c/400F for about 20 minutes or until browned as much as you like :) Delish with fresh salad...