Springtime Potato, Carrot and Leek Pie

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Peel and grate the garlic (or use a garlic press). Grate the cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the leek and carrot and stir-fry until softened, 6-7 mins, then stir in the garlic and cook for 1 min more. 

Add the flour to the pan (see pantry for amount). Stir into the veg and cook for 1 min, then pour in the water for the sauce (see pantry for amount) and vegetable stock paste.

Bring to the boil, then reduce the heat to medium cook, stirring occasionally, until the liquid has thickened, 2-3 mins.

Once thickened, stir the wholegrain mustard, creme fraiche and cheese into the sauce.

Remove from the heat and gently stir in the cooked potatoes.

Taste and add salt and pepper if needed, adding a splash of water too if it's thickened too much.

Once the pie filling is cooked, transfer it to an appropriately sized pie dish. Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Meanwhile, wipe out the (now empty) frying pan.