This potato-topped pie packs a punch of flavor with mildly sweet leeks and creamy cheddar cheese. It’s great for cold blustery evenings. Leek & Potato Pie. Cheese and Leek Pie.

Cheese and leek pie (serves 4)

Ingredients

For the filling

• 2-3 large leeks
• 85g butter
• 1 tbsp corn starch 
• 200-250ml milk
• 170g unexpected cheddar
• Salt and pepper

For the topping

• 4-6 medium-sized potatoes
• Knob of butter
• Dash of cream or milk
• Salt and pepper

Method

1. Clean the leeks, cut them into rounds and fry slowly in the butter without allowing them to color.

2. Stir in the corn starch and add the milk a little at a time, stirring constantly, until the mixture has the consistency of cream.

3. Take off the heat and stir in the grated cheese, reserving some for the topping, and season with salt and pepper.

4. Grease a pie dish, roughly 15x25cm, and tip in the mixture. Preheat the oven to 400..

5. For the topping, peel and chop the potatoes and bring to the boil in a pan. Reduce the heat and simmer until tender.

6. Drain the potatoes and let them cool slightly before mashing. Stir in the butter and cream or milk. Season well.

7. Cover the leek mixture with the mashed potatoes, trying not to leave any holes. Sprinkle the rest of the grated cheese on top.

8. Bake for 25 min until golden and a little crispy on top.