Creamy Veggie Pie

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways.Grate the cheddar cheese. 

Heat a drizzle of oil in a large high sided frying pan on medium high heat. Once the oil is hot, add the mushrooms with a pinch of salt and pepper, stir fry until golden, 4-5 mins. Once golden, add another drizzle of oil if necessary, then add the leeks, stir fry with the mushrooms until they are soft, another 5 mins. Stir in the flour and cook for 1 minute, then pour in the water (see ingredient list for amount) and veg stock powder.

Stir in the mustard, then bring the mix to a simmer, stirring constantly. TIP: The mixture will thicken up. Stir the broccoli gently into the sauce, lower the heat, then cover with a lid or foil. Leave the broccoli to steam until tender, 5-7 mins. Keep your eye on it, remove the lid and stir several times. Lower the heat if the sauce is beginning to stick. TIP: Add a splash of water if you feel the sauce needs loosening up a little.

Once the broccoli is tender, remove the pan from the heat and add the creme fraiche and cheddar cheese. Stir together until combined. Spoon the mixture into a medium sized (depending on how many people you're cooking for) oven dish. Once the potatoes are roasted, spoon them evenly on top of the creamy mixture and then crumble over the feta. Bake in your oven until the feta is golden, 6-8 mins.