2 medium to large potatoes

3 leeks

3 onions

4 garlic cloves

350g grated cheddar cheese

Salt, pepper, nutmeg

Olive oil

1 egg

Pie pastry

220g plain flour

110g butter, diced

Salt

2-3 tbsp water

The ultimate comfort food.

Peel and dice the potatoes, leeks and onions. Peel and crush the garlic, sprinkle with salt and pour olive oil over and leave for at least 5 min to infuse.

Boil the potatoes until cooked and steam the leeks until soft.

Add some oil to a chefs pan and bring to medium heat. Add the onions and let them sweat for a few minutes, then add the garlic and continue to fry for a few minutes. Now turn off the heat and add the drained boiled potatoes and drained leeks. Add the grated cheese, salt, pepper and nutmeg and mix well.

Either get some readymade pie pastry or follow below instructions.

Measure the plain flour and add to a mixing bowl and add a pinch of salt. Mix well then add the diced butter. Rub the butter into the flour, then add 2-3 tbsp room temperature water and mix until all ingredients bind together to a firm dough. Now take the dough out of the bowl and knead it briefly and gently on a floured surface. Wrap in cling film and chill for at least 10min prior to rolling it out.

Make the pie

Roll out the pastry so that is big enough to cover the pie dish. The thinner you roll it out the crispier your pastry will be.

Cover the bottom and sides of the pie dish with pastry, fill the pie dish with the potatoes, leek and cheese mixture. Really push the mixture into the dish.

Cover the pie dish with the pastry and pierce a few times with a fork so that air can escape. Trim any excess pastry from the edges.
Beat the egg in a cup and brush it all over the pastry

Place in the  preheated oven at 180’C for 25 – 30 minutes.