Creamy cheese and leek pie


Serves 4

300g potatoes, peeled and chopped
50g butter, plus extra, melted, for brushing
3 leeks, washed, trimmed and chopped
Salt and black pepper
2 tbsp plain flour
200ml milk, warmed
100g Cheddar, grated
100g Gruyère, grated
1 tsp Dijon mustard
Handful of fresh parsley, chopped
7 sheets of filo pastry

To serve:
Green vegetables

  1. Cook the potatoes in a pan of salted boiling water for 10-12 minutes until just tender. Drain well.
  2. Melt the butter in a pan over a medium heat and cook the leeks for 5-6 minutes until softened. Season with salt and black pepper, then sprinkle over the flour. Stir for 2-3 minutes.
  3. Gradually add the milk, stirring constantly, until the mixture forms a thick, smooth sauce. Stir in the Cheddar, Gruyère, mustard and parsley. Stir in the potatoes, season to taste and transfer to a baking dish.
  4. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  5. Unroll the filo pastry and cover with a clean, damp tea towel. Put a single sheet on a board and brush with a little melted butter. Roughly scrunch up the pastry and place over the pie filling. Continue with the remaining filo and melted butter until the top is covered.
  6. Bake for 25-30 minutes until the pastry is crisp and golden and the edges are bubbling. Serve with green vegetables.

Per serving: 658kcals, 30.5g fat (17.6g saturated), 71.8g carbs (7.9g sugars), 24.3g protein, 5.1g fibre, 0.399g sodium