I love the new broccoli, leek and cheese pie that Tesco’s do in the vegetarian section. I could literally eat it every day, its so rich and creamy and flavourful. I decided I should make it myself and it turned out great, I ate it for 3 days!
1 head of broccoli broken into florets
2 medium leeks sliced about a cm thick
1 kg potatoes
25g vegan margarine plus an extra heaped tbsp
25g plain flour
1 pint unsweetened soya milk plus a little extra
125g melting vegan cheddar style cheese
salt and pepper
- Peel and halve or quarter the potatoes and boil for about 20 minutes until soft.
- Meanwhile boil the broccoli and leek for about 5-7 minutes until just tender and make the cheese sauce. Heat the 25g margarine over a medium heat until melted and slightly foaming and then stir in the flour and cook, constantly stirring for about a minute. Gradually whisk in the milk, just a little at a time to ensure the sauce remains smooth. Once its all whisked in, up the heat a little and cook until thickened, whisking all the time, then stir in the nutmeg, salt and pepper to taste followed by the vegan cheese.
- Ptreheat the oven to 200c. In a large ovenproof dish place the leek and broccoli then pour over the cheese sauce. Mash the potatoes with the extra margarine and milk to make a smooth creamy mash and add seasoning to taste. Dollop the mash over the vegetables and then spread evenly. Run a fork over the surface to make a pattern to help the top crisp.
- Bake in the oven for 20-25 minutes until golden brown then serve hot.