Food network

2-1/4 lbs. potatoes, cooked
2 oz. butter
1/2 cup plus 2 Tbsps. milk
9 oz. shelled broad beans
2 carrots\cooked, sliced
1/2 green peppers, cored, deseeded and sliced
2 small onions\cooked, chopped
1/2 small cauliflowers, broken into florets
salt and pepper
4 small tomatoes\cooked, skinned and chopped
1 oz. butter
1 oz. plain flour
1/2 cup plus 2 Tbsps. milk
1/2 tsp. made mustard
1 oz. cheddar cheese, grated

DIRECTIONS:

Cream the potatoes with the butter and milk. Place the remaining vegetables, except the tomatoes, in a pan of boiling salted water. Return to the boil, cover and simmer for 15 to 20 minutes; drain. Meanwhile, put the tomatoes in a small pan with salt and pepper to taste and simmer gently until pulped. Spoon the mixed vegetables into a dish and season well with salt and pepper. Spoon over the tomato pulp.

To make the sauce, melt the butter in a small pan, stir in the flour and cook for 1 minute. Gradually stir in the milk and cook for 2 to 3 minutes, stirring. Add salt and pepper to taste, the mustard and cheese. Spoon the sauce over the vegetables and cover with the potatoes. Cook in a preheated temperature 375°F oven, for 20 minutes or until golden.