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Deep Filled Veggie Pie

Rich wholemeal pastry packed with a potato, onion and cheese filling. We’ve added some baby spinach leaves and a hint of nutmeg. This recipe is great for using up leftover boiled potatoes or even mash. Enjoy!

You will need:

For the Pastry

Lamb Brand Plain Flour 125g, plus extra for rolling

Lamb Brand Wholemeal Flour 125g

Butter 150g

Egg 1, beaten

For the Filling

Lamb Brand Nutmeg pinch, grated

Lamb Brand Cooking Salt

Lamb Brand Ground Black Pepper

Potatoes 850g, peeled and cut into quarters

Double Cream 250ml

Mature Cheddar Cheese, 175g coarsely grated

Baby Spinach Leaves 100g

Butter 25g

Onion 3, halved and sliced

Garlic Cloves 2, crushed

Fresh Parsley Leaves 2 tbsp, chopped

Sunflower Oil 1 tbsp

All you have to do is:

1. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs.  Add the egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten into a round circle.

2. Put the pastry in the centre of a 20cm spring form cake tin and carefully ease it over the base and up the sides of the tin.

3. Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm pieces with a round-bladed knife.

4. Melt the butter and oil in a frying pan and fry the onions gently for 15 minutes, or until soft and pale golden-brown. Add the garlic and cook for two further minutes, stirring regularly.

5. Preheat the oven to 200C/180C (fan).

6. Add the onions and garlic to the potatoes and sprinkle with 100g of the cheese and the parsley. Add the baby spinach leaves and season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.

7. Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the remaining cheese on top. Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.

8. Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife.