Method
Cook vegetables in boiling salted water for approximately 20 minutes and then drain.
Melt butter in saucepan and add flour. Cook for 1 – 2 minutes and gradually blend in milk.
Bring to boil, stirring continuously until sauce thickens. Boil for 1 minute and then season and add onions and parsley.
Roll out pastry large enough to cover serving dish leaving an edge to seal pie. Cover inside of serving dish with rest of pastry.
Place alternative layers of vegetables and sauce into the dish.
Cover with layer of pastry and damp edges to seal. Pierce holes in top of pie to allow steam to release.
Bake in oven at 210ºC for approximately 15 – 20 minutes.