Leek & Potato Pie

Sometimes - you’ve just got to have pie!

This leek & potato pie is a great alternative to a Sunday roast or a hearty midweek meal.

What You'll Need:

2 leeks, finely sliced & washed

3/4 potatoes, peeled and cut into chunks

1 large or 2 medium white onions, diced

3 cloves of garlic, grated or finely minced

4 sprigs of thyme, leaves only (or 1tsp of dried)

2 tsp of wholegrain or dijon mustard

2 handfuls of spinach leaves

Sea salt

Freshly ground black pepper

1 pack of ready rolled pastry, I used shortcrust.

Olive oil

For the Bechamel sauce:

2 tablespoons of non dairy butter

3 heaped tablespoon of plain flour

350 ml non dairy milk of your choice

Let's Cook!

1. Pre - heat the oven to 180c/ 340f/ gas mark 4.

2. Place the potatoes in a large saucepan and cover with fresh water. Place on a high heat and bring to the boil and cook for 10 minutes or until they are cooked all the way through.

3. While the potatoes are cooking, put a large saucepan on a medium heat and drizzle in a tablespoon of olive oil. Add the garlic, herbs and onions and mix together. Allow the mixture to sizzle gently, stirring regularly for 5 minutes or until the onions soften and turn translucent.

4. Add the leeks along with a good pinch of sea salt and freshly ground black pepper, mix them into the onions and allow to cook for a further 3 or 4 minutes or until the leeks have wilted down. Transfer the mixture to a large bowl and set aside.

5. Once the potatoes are cooked, drain them and set aside.

6. Place the same pan which you cooked the leeks in on a medium to low heat. Add the butter and allow to completely melt before adding the flour and mixing it thoroughly to form a sticky, doughy ball.

7. Leaving the pan on the heat add the milk little by little, whisking thoroughly each time until you have run out of milk and you have a smooth, creamy sauce. Remove from the heat and set aside.

8. Gently combine all the ingredients starting with your mixing bowl which already contains the leeks then gently fold in the potatoes, spinach, mustard and lastly your Bechamel sauce. Mix everything together gently so that everything is coated in the sauce. Have a quick taste to check you are happy with the seasoning.

9. Transfer the delicious veggie mixture to an oven dish and set aside.

10. Lightly flour a work surface. Remove the pastry form the packaging and lay it out on the surface & roll out so its big enough to lay over the pie.

11. Lay the pastry over the pie dish and trim the edges off with a knife before tucking them inside the pie dish.

12. Brush the top of the pie with a little olive oil, prick the pastry with a fork all over. The pie is now ready to cook.

13. Bake in the oven for 30/40 minutes or until the pastry has turned a lovely golden brown. ENJOY