Instructions

1. Preheat the oven to 360*F/180*C.
2. Add the potatoes and squash, to a large roasting tray in an even layer. Then add oil, salt, and black pepper and allow to roast until cooked but not brown. Approximately 20 minutes.
3. In a medium saucepan, over medium-high heat add 3 tbsp butter when the butter has melted add 3 tbsp flour and stir to combine. Allow the roux to cook for about 2 minutes while stirring before adding 2 ¼ cups milk.
4. Add the mixed spice and stir continuously to avoid any lumps, use a whisk if necessary. As the mixture begins to thicken, add 1 ½ cup cheese and continue stirring for two minutes. Turn off heat.
5. After removing the tray from the oven, add onion, shallots and garlic the red and green sweet peppers.
6. Return the tray to the oven and roast for a further 5 mins.
7. Add the potato mixture to a large greased baking dish.
8. Pour the cheese sauce over the mixed vegetables
9. Sprinkle ½ cup grated cheese over the pie, followed by the plain breadcrumbs and bake in the oven for a further 15 mins until the top of the pie is golden brown.
10. Remove the pie from the oven and serve hot.

• Servings : 6-8
• Ready in : 55 Minutes
• Recipe Type : Main Courses