Cheesy Leek, Potato and Mushroom Pie

• total tid: 27 minutes

Ingredienser

two large potatoes

olive oil

knob of salted butter

fresh thyme

300/350g of sliced mushrooms

2 large roughly chopped leeks

200ml of crème fraiche

100g of extra mature cheddar

1tsp of dejon mustard

a handful of chopped fresh parsley

salt

black pepper

dried rosemary

puff pastry

Egg

Fremgangsmåte

Chop two large potatoes into small cubes and par-boil for 5-10 minutes.

In the meantime, heat up some olive oil and a knob of salted butter in a large pan with some fresh thyme. Add in 300/350g of sliced mushrooms and 2 large roughly chopped leeks.

Cook for five minutes (or until soft) and remove the thyme sprigs. Pop your drained, par boiled potatoes into the mix. Add 200ml of crème fraiche, around 100g of extra mature cheddar, 1tsp of dejon mustard, a handful of chopped fresh parsley and season with salt, black pepper and dried rosemary.

Combine and cook for a couple of minutes before transferring to a dish.

Cover with a sheet of ready rolled puff pastry, trim and crimp the edges and cover with egg wash. Pop into a preheated oven at 200 for 25 minutes, slice & serve with your fave veggies!