Preparation time: 30 minutes
Cooking time: 25 minutes
Dietary guidance: v
Some halloumi (obviously)
Potatoes, 6 big ones should do it
40g Plain Flour
A good handful of frozen peas
some chopped parsely
1 teaspoon wholegrain mustard
Cut the potatoes into chunks and boil for 20 minutes.
Add the milk to a pan, with a peeled onion, and heat up.
To make the white sauce, make a roux by mixing equal amounts of flour and butter into a paste in a pan over a medium heat. Then add in the heated milk one ladel at a time, making sure it\'s all mixed into the roux before adding the next ladel. Keeping adding the milk till you have a sauce. Bring to the boil and add milk until you have the consistancy required. Stir in the peas, parsely, and mustard. Season to taste.
Add chunks of halloumi to the bottom of a big casserole dish or summat. Pour over the sauce evenly.
Drain the potatoes and mash up good and proper with a little left over milk, butter and plenty of seasoning. Using a potatoe ricer gets the smoothest mash.
Use a piping bag to layer the mash over the sauce, and then smooth it out wish a fork.
Bake at 200-220 degrees for 20-25 minutes.
Serve and go "fuck me this is tasty, and I haven't had to kill any animals to make it either!".