Method:
1. Boil 1200g sliced potatoes in unsalted water until just tender; drain well. Cook 600g peas separately without added salt for service.
2. Heat 35g rapeseed oil and soften 800g onions without excessive browning.
3. Whisk 140g KWERKY and 120g plain flour with part of the 1400g cold water until smooth. Add 45g lower-salt vegetable stock powder, 15g prepared mustard, 5g ground black pepper, 5g dried mixed herbs and the remaining measured water.
4. Cook the sauce while stirring until smooth and thickened. Remove from direct heat and stir in most of the 300g plant-based dairy-free cheese alternative, reserving enough for the top.
5. Layer potatoes and onions with the KWERKY sauce in shallow trays. Finish with the reserved cheese and 120g wholemeal breadcrumbs. Bake until piping hot throughout and golden; verify the site-approved safe core temperature.
6. Rest briefly for portion stability, divide into 10 equal servings and serve with the peas. Confirm finished yield, tray loading and portion weight.
