Mushroom, leek & potato pie

Name: Mushroom, leek & potato pie
Total time: 60 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 400g Closed cup mushrooms; 250g Leeks; 400g White potatoes; 300ml Semi-skimmed milk; 30g Plain flour; 30g Butter; 1 Stock cubes (12 pack); 320g Ready-rolled puff pastry

British & European60 mins£0.86 a portionVegetarianFreezes well

Ingredients

Serves 4

Closed cup mushrooms400g
Leeks250g
White potatoes400g
Semi-skimmed milk300ml
Plain flour30g
Butter30g
Stock cubes (12 pack)1
Ready-rolled puff pastry320g

Plus salt and pepper. About £3.43 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Cut 400g potatoes into small cubes and boil for 8 minutes. Drain.
3
Fry 400g sliced mushrooms and 250g sliced leeks in 30g butter for 8 minutes. Stir in 30g flour for 1 minute, then gradually stir in 300ml milk and 1 stock cube dissolved in 150ml boiling water. Simmer until thick.
4
Stir in the potatoes, season and tip into a pie dish. Top with the puff pastry, trim and cut a slit in the middle.
5
Bake for 25-30 minutes until golden.

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