We boil the potatoes in advance. We put some oil in the baking tray where we will bake the dish and place the potatoes at the bottom. We mash them so that they create a thick layer, mixed with salt and fresh savoury. Over this layer, we place part of the parsley (cut roughly) and the peas.

For 1-2 minutes we stir-fry the onions and then we add the carrots, stirring for another 1-2 minutes. If we want, we can add 1 or 1 ½ table spoon of white wine and some parsley. We take it off the stove and add the vegetables in the baking tray with the potatoes. Then, on the top of them, we add the peppers and the courgette which are cut into cubes. We put some salt, the rest of the parsley, peas and some pepper.

While the dish is baking for around 20-25 minutes on 180 degrees (Celsius), we use the time to prepare the topping sauce. We melt the butter in a saucepan at a medium temperature, we take it off the stove and gradually stir the flour in. Then we put it back on the stove and start adding the milk, stirring continuously. We add the salt and the turmeric and boil for several minutes while we keep stirring.

We take the dish out of the oven and pour the topping sauce onto it evenly. Then we return the dish back to the oven and bake until the top layer gets a nice golden color.

Enjoy!