Vegetable pie

Shortcrust Pastry.

Filling:

4 oz potatoes, peeled and finely diced

2 oz peas

4 oz carrots, peeled and grated

4 oz cheese, grated

On a lightly floured surface roll the pastry into a pie dish.

Put the prepared filling.

Cover with pastry and prick with fork.

Bake in a hot oven Gas mark 5 until golden brown.