Springtime Potato, Carrot and Leek Pie
with Creamy Mustard Sauce and Sauteed Peas
Our Springtime Potato, Carrot and Leek Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
¾
Puff Pastry Sheet
(Contains Cereals containing gluten)
1
Baking Potato
1
Leek
1
Carrot
2
Garlic Clove
40
Mature Cheddar Cheese
(Contains Milk)
20
Vegetable Stock Paste
(Contains Celery)
34
Wholegrain Mustard
(Contains Mustard)
75
Creme Fraiche
(Contains Milk)
120
Peas
Not included in your delivery
1
Plain Flour
300
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Remove the puff pastry from your fridge.
Chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through,15-20 mins. Once cooked, carefully drain in a colander.
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.
When the pie is almost ready, heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins.
Once the pie is out of the oven, allow it to stand for 2 mins before sharing between your bowls.
Serve with the peas alongside.
Enjoy!
