Ingredients (Serves 4)

From the Staples Box

• 600–700 g potatoes

• 1 leek, sliced

• 250–300 g mushrooms, sliced

• 1 onion, diced

Optional additions from the box

• handful cabbage, finely shredded

• 1 small carrot, diced

From the Pantry

• 1 tbsp olive oil or butter

• 1 clove garlic, chopped (optional)

• 1 tbsp flour

• 300 ml vegetable stock

• 1 tsp thyme or mixed herbs

• salt and pepper

Optional extras

• grated cheddar cheese in the mash

• knob of butter or splash of milk for the mash

• mustard stirred into the filling

Method

1. Make the mash

Peel and chop the potatoes into chunks.
Boil in salted water for 15 minutes until tender.

Drain and mash with butter or milk if desired.
Season with salt and pepper.

2. Cook the filling

Heat olive oil in a large frying pan.

Add onion and leek and cook gently for 5 minutes until soft.

Add mushrooms and cook until they release their moisture and begin to brown.

3. Make the sauce

Stir in garlic and flour and cook for 1 minute.

Gradually add the vegetable stock while stirring to form a thick sauce.

Add herbs and simmer for 5 minutes until the filling thickens.

4. Assemble the pie

Transfer the filling to a baking dish.

Spread the mashed potatoes over the top with a fork to create a rough surface.

(Optional: sprinkle cheese over the top.)

5. Bake

Bake in a 200°C oven for 20–25 minutes until golden and bubbling.

To Serve

Serve with simple vegetables such as:

• steamed cabbage

• roasted carrots

• a fresh green salad