A warm and delicious vegetarian pie, delicious served with roasted vegetables and gravy on a chilly day! 

Serves 4

Ingredients:

• 1 large leek sliced

• 300 grams potatoes peeled and cubed (I use baking potatoes and cut them into 1-2cm cubes)

• Large knob of butter

• 1 white onion, finely sliced

• Approximately 450ml full fat milk

• 40g plain flour

• 1 egg 

• 1 generous tsp dijon or wholegrain mustard

• Handful of fresh thyme

• Handful fresh parsley

• 60g mature cheddar cheese grated

• 30g grated parmesan cheese

• 1 roll of puff pastry (you can make your own but this is the lazy version!)

Method:

1. Start by making the pie filing, cook the onions in the butter for a few minutes and then add the leeks and cover with a lid for 10-15 mins on a low-medium heat

2. Cook the potatoes for 7-10 mins in boiling salted water, then drain and set aside

3. Warm the milk on a hob on a medium heat

4. Remove the lid from the leeks and sprinkle in the flour and stir in for a minute or so.

5. Gradually stir in the warmed milk, a little at a time until it thickens

6. Add the mustard, thyme, cheese and fresh parsley and season with salt and pepper

7. Add the potatoes, making sure everything is coated in the white sauce- add a little more milk if needed

8. Pour the pie mixture into a large tray and leave to cool for at least 20 minutes

9. Cover with the puff pastry and decorate as you wish! Make sure you add some holes to the pastry top.

10. Glaze the pastry with egg wash

11. Cook in the oven for 30-40 minutes at 220C/200C Fan

12. Serve with seasonal vegetables and gravy!