The idea for this pie came from Jamie Oliver's Sausage & Mash Pie, however, my son has recently become a vegetarian and I didn't want to feed the family his vegetarian sausages so I left out the meat and based my pie on my Leek & Potato Soup
Serves 4
1.2kg white potatoes
2 tbsp olive oil
1 onion, peeled and diced
1 large carrot, peeled and diced
1 large carrot, peeled and diced
1 stick of celery, diced
1 large clove of garlic
600ml milk
4 tbsp flour
3 tsp English Mustard
Salt & pepper
Peel and roughly chop the potatoes. Boil in salted water for 15 minutes. When cooked, drain and mash with 2 tbsp of plain flour. Leave to cool.
Whilst the potatoes are cooking, soften the leeks in the olive oil in a covered saucepan over a medium low heat for about 20 minutes. The add the onion, carrot, celery, and garlic and continue to soften for another 20 minutes. Then tip into a bowl while you make the white sauce.
Put the saucepan back on the heat. Pour in the milk, 1 tbsp of olive oil, and whisk in 2 tbsp of flour. Once whisked in, change to a wooden spoon with a flat bottom and stir the sauce constantly, making sure it is not sticking to the bottom of the pan, until it starts to thicken. Once it starts to thicken, turn the heat down low and continue stirring for a few more minutes. Add the vegetables back, and stir in the mustard. Turn the heat off whilst you make the 'pastry'.
Place about 1/3 of the mashed potato onto a sheet of greaseproof paper. Flatten it out with your hands to about 1cm thick and just bigger than your baking dish. Grease the baking dish with a little olive oil then press the remaining mash across the base and up the sides. Spoon in the leeks and sauce into the mash lined dish and gently flip the mash lid onto the baking dish and peel off the greaseproof paper. Press the edges down with a fork to sea. Brush lightly with olive oil
Bake for 40 minutes at 200C until golden brown. Serve with something green!
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