It's time consuming. If you aren't comfortable in the kitchen it might be a hard recipe (raw meat, strange vegetable processing and a roux). I have years of prep cooking and line cooking to back me up, so it wasn't a challenge. I've read hundred's of recipes, yours was way more comprehensive than all but a few really specialized recipes that I've seen. Your pictures and explanations would make this the kind of more complex recipe that a novice cook could hope to have a go at, stuff like explaining the ins and outs of a roux. We ended up with enough to feed three adults and a kid. Think if I made it again I'd double up the portions so as to have leftovers. I've never seen a bechamel combined with a vegetable like that and I'd be curious to find other recipes that are like it, I found it really satisfying.