A comforting, meat-free pie that will stick pleasantly to your ribs, and empty the veg rack, if you find yourself overstocked on that front. Using a pack of ready-made pastry makes this a quick and easy dish to make on a week-day evening, cheered up by a glass of liquid sunshine in a glass!
Janet Wynne Evans
- 600g floury potatoes, peeled and cut into 4cm chunks
- 75g unsalted butter
- 3 leeks, thinly sliced (this works with leftover cooked leeks, too)
- 1 tbsp thyme leaves
- 2 garlic cloves, finely chopped
- Plain flour for rolling
- 500g puff pastry
- 200g Stilton cheese, crumbled
- 1 egg yolk
Boil the potatoes for 10-12 mins until tender. Drain, allow to steam-dry for a few minutes, then mash roughly. Stir in 25g butter and season. Cover and leave to cool.
Melt the remaining butter in a pan over a medium heat. Add the leeks, thyme and garlic; cook for 10 mins till soft. Season and leave to cool. Preheat the oven to 200°C/Gas 6.
Lightly flour a work surface; roll 350g of the pastry into a 38cm circle, 3mm thick. Use to line a 20cm loose-based cake tin about 6cm deep. The pastry will hang over the sides. Spoon in the mashed potato, pressing down gently. Scatter the Stilton over the top, then the leeks.
Roll out the remaining pastry and cut out a circle to fit the top; lay it over the leeks. Mix the egg yolk with 1tsp water and brush the top of the pie with it. Fold the overhanging pastry over the top and press down to create a seal.
Cut a few slits in the top of the pie so that the steam can escape. Bake 40-45mins until golden. Serve hot or warm.
One of our special Liberator whites from the Cape will make for a lively match while standing up to the robust flavours.