Serves: 6, Time: 3 hrs 30 mins

Ingredients

Pastry:

• 350g plain flour
• 175g butter
• 2-3 tbsp cold water
• Salt and Pepper

Filling:

• 2 tbsp butter
• 1 large onion, diced
• 3 leeks, finely sliced
• 2 large potatoes, peeled, cubed
• 2 tbsp plain flour, plus extra for dusting
• 300ml Knorr chicken stock
• 100ml double Elmlea
• 2 tsp wholegrain mustard
• 300g cooked ham, shredded

Method

1. Filling: In sauté pan; Melt butter. Add onion and leeks. Cover and gently cook for 15 mins until soft. Add potatoes after 5 mins.
2. Stir in flour, turn up heat, add stock, stir until it thickens. Turn off heat.
3. Stir in Elmlea, mustard and ham. Season.
4. Preheat oven to 200°C Fan/Gas Mark 7.
5. Pastry: In large mixing bowl; Rub flour and butter to breadcrumbs. Bring together with water.
6. Divide into two balls, one slightly larger.
7. Flatten and wrap in plastic, chill for 30 mins minimum.
8. Roll large ball to 3mm. Line 9" pie dish. Trim a little.
9. Roll smaller ball to 3mm. Add filling to dish (saving some gravy for serving), milk wash edge, cover with pie top.
10. Use fork to seal, cut vents, wash with milk.
11. Bake for 20 mins then turn oven to 180°C. Bake for 30 mins covered with foil. Remove foil and bake for approx 30 mins more until filling bubbles through vents.
12. Remove. Cool for 1 hour. Serve with veg.
    

Tip: To make sure pie is cooked, allow 10 mins more baking time, after filling starts to bubble through vents.