Fancy vegetable pie

Switch on the oven grill. Line a 23 cm loose-bottomed tin with aluminium foil. Slice the loaf and brush one side of the slices with the melted butter. Arrange the slices on the bottom and along the sides of the lined pan, buttered sides facing the aluminium foil. Grill for a few minutes until the bread is crisp. Spread with the tomato paste if using. Preheat the oven to 200 ºC (400 ºF). Sauté the onion and peppers in a little oil until soft and glossy. Spoon into a mixing bowl, reserving a few of the vegetables for sprinkling on top of the pie if preferred. Brown the mushrooms in the pan and add to the mixing bowl. Add the chives and season to taste with salt and pepper.
Prepare a white sauce: Melt the butter and add the cake flour. Stir until smooth and heat for 1 minute. Add small quantities of milk at a time while stirring continuously. Bring to the boil and heat until the sauce thickens, stirring continuously. Remove from the heat and add the eggs one by one. Stir well after each addition. Season with salt and pepper and a little nutmeg. Add to the vegetable mixture and mix well. Turn the mixture into the prepared crust and bake for 40 minutes or until the filling has set. Cool slightly before removing from the loose-bottomed tin. Carefully remove the aluminium foil and transfer the pie to a serving platter. Sprinkle the reserved sautéed vegetables on top if desired.
Makes a large pie.