Ingredients SERVES 6

800g potatoes 2 leeks (300g), sliced 2 onions, chopped 30g butter 2 tablespoons rapeseed oil 50g plain flour 600ml milk or soya milk 400g tin cooked butterbeans (240g drained weight) 50g grated cheddar or vegan cheese

SEASONING

1 teaspoon dried mixed herbs Parsley and chives to garnish

Method

Set oven to 200C gas 6. Chop potatoes into even chunks and boil until tender. Drain and shake the pan to rough up potatoes. Season, set aside and keep warm. Slice and trim leeks and chop onions. Brown onions and leeks in a saucepan with 25g butter and oil. When leeks are soft, add the flour to the saucepan. Stir in the milk a little at a time. Simmer gently until the sauce has thickened. Add seasoning and mixed herbs, then spoon mixture into an ovenproof dish. Cover with the potato chunks. Dot with reserved 5g of butter and sprinkle over the grated cheese. Bake for 40 minutes until the pie is bubbling and browning on top. Serve with a garnish of chopped parsley and chives. Can be made a day in advance and can also be frozen.

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