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This recipe was uploaded by Allora Andiamo
2. Steam the vegetables till tender. If you don't have a steamer you could boil them instead. Just make sure the vegetables are dry before adding them to the bechamel.
3. Place the vegetables in a buttered pie dish/baking dish* and add the sauce, mixing well.
4. Cover the pie with a pastry lid and trim to size.
5. Brush with plenty of beaten egg then bake at 190C for 25-30 mins till nice and golden.
*my oval dish measures approx. 32cm x 22cm x 8cm