Seasonal Recipe of the week

Leek and Potato Pie

with Roasted Beetroot V

For the Beetroot

Preheat the oven to 200C/400F/ Gas6

500g baby beetroot

2 cloves garlic, roughly chopped

3tbsp olive oil

Salt and freshly ground pepper

Wash the beetroot and place it in a roasting pan. Drizzle with olive oil and season with salt and pepper. Cook for 30 minutes, add the garlic to the tin and cook for a further 15 minutes until tender. Leave to cool slightly before peeling.

For the pastry

225g plain flour

65g vegetable suet

65g unsalted butter

Pinch of salt

Dash of cold water

Rub the butter into the flour until it resembles breadcrumbs, add the suet, salt and a dash of water. Bring together to form a dough. Wrap in clingfilm and leave in the refrigerator for 30 minutes while you make the filling.

Preheat the oven to 200C/400F/ gas 6

For the filling

2 shallots, peeled and chopped

3 medium leeks, washed and chopped

2tsp English mustard

125g mature cheddar cheese

1 clove garlic, peeled and chopped

150g new potatoes, cooked and coarsely chopped

75ml double cream

Salt and freshly ground pepper

1 egg

25g butter

2tsp fresh Thyme, leaves only

Heat the butter in a saucepan, add the shallots, leeks and garlic, cook for 2 minutes to soften.

Add the mustard, Thyme, potatoes, cheese and cream, cook gently for 3 minutes. Season with salt and pepper.

Place the filling in a pie-dish. Roll out the pastry and place it on top of the pie filling, leave the pastry hanging over the edges to trim when cooked.

Brush with beaten egg.

Place in the oven and bake for 20-25 minutes until the pastry is golden brown.

Serve with roasted beetroot.