• Preheat oven to 200ºC (400ºF). Liberally grease with butter or cooking spray a large 9x13 baking dish.

Vegetables

• Measure out the frozen peas and frozen shredded cheese and set them aside to thaw.
• Prepare a large steamer with the pot half filled with water and bring it to a boil over high heat on the stovetop.
• Place chopped potato, pumpkin, and carrot into the steamer and steam, covered, for 10-12 minutes until fork tender, mixing it halfway through.
• Transfer to a large clean bowl and set aside.
• Back in the steamer, add broccoli florets, cauliflower florets, and thawed peas. Steam, covered, for 8-10 minutes until fork tender, mixing halfway through.
• Turn off heat and transfer into the same bowl as the potato, pumpkin, and carrots.

White Sauce

• In a large frying pan or pot, add butter and melt over low heat.
• Once melted, increase heat to medium-high, add flour and whisk through the butter, once gently simmering, cook for 1 minute, while whisking.
• Pour milk in a slow steady stream while whisking over medium heat.
• Continue to cook and whisk over medium heat until it thickens, do not let it boil or simmer, it will thicken before it reaches a bubble.
• Once thickened, reduce heat to low.
• Whisk through ground nutmeg, and season with salt and pepper to taste.
• Add thawed shredded cheese and whisk until melted over low-medium heat.
• Turn off heat and set it aside.

Assemble

• Spoon half of the steamed vegetable mixture into the base of the greased baking dish.
• Pour over half of the white sauce, spreading out evenly with a rubber spatula or spoon.
• Spoon over remaining vegetables.
• Pour over remaining white sauce, covering the vegetables evenly.
• Sprinkle over breadcrumbs.
• Bake for 30-35 minutes until golden on top and sizzling around the edges.
• Remove from oven and let stand for 10 minutes before serving.
• Enjoy!