Leek Carrot and Potato Pie

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This English recipe is from "Recipes for Change" by Traidcraft, but sadly is now out of print.

A warming dish for winter months, serves 4 generous portions.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.

Ingredients

225 g

carrots

450 g

potatoes

75 g

butter

medium onion

450 g

leeks

White sauce:

40 g

butter

20 g

flour

150 ml

vegetable stock

150 ml

milk

pinch of mace if available

salt

FAIRTRADE freshly ground black pepper

Topping:

75 g

grated cheese

15 ml

breadcrumbs

2 pinches

FAIRTRADE cayenne pepper

Method

Vegetable preparation

Peel the carrots but leave them whole.

Peel the potatoes and cut them into large pieces.

Peel and chop the onion.

Cut the leeks into small pieces

Cooking

Cook the potatoes and carrots in salted boiling water for 15 minutes.

Drain, reserve the cooking water for the sauce.

Gently cook the washed and drained leeks and chopped onion in 50g (2oz) butter for a few minutes until softened.

Slice the potatoes and carrots thinly and arrange in layers in a baking dish.

Make up the sauce and pour it over the vegetables, scatter the cheese and breadcrumbs and a couple of pinches of cayenne on the top. Dot the suface with butter.

Bake at gas mark 4 (180 °C; 350 °F) for 1 hour.