Leek, Carrot and Potato Pie

🥘 Ingredients

• water
• potatoes 450 g
• carrots 225 g
• butter 50 g
• leeks 450 g
• onion 1
• white sauce 275 ml
• vegetable stock 150 ml
• ground mace
• Cheddar cheese 75 g
• fresh white breadcrumbs 1 tbsp
• cayenne pepper

1. 1

   Preheat the oven to 180°C.
2. 2

   Bring a saucepan of salted water to boiling point, then put in potatoes and carrots ; bring them to the boil, cover and cook for about 15 minutes . Then drain them, reserving the water.
3. 3

   Now return the pan you cooked them in to the heat and melt butter in it. Add the washed, drained leeks and onion , and cook them gently for about 6 minutes , or until softened.
4. 4

   Now slice the potatoes and carrots thinly and arrange them in layers in a well-buttered baking dish. Season, then add the leeks and onion.
5. 5

   Make up the white sauce and vegetable stock , a pinch of ground mace ), and pour it over the vegetables. Scatter Cheddar cheese , fresh white breadcrumbs , and a couple of pinches of cayenne pepper on the top, and bake for about 1 hour .