Sweet potato, fennel and goats cheese pie

Method

• Step 1

  Grate the cold butter into the sieved flour. Add salt. Once the mixture resembles fine breadcrumbs, add your water and mix thoroughly until the pastry looks even.

• Step 2

  Rest for 30 minutes in a cool place – avoiding the fridge, as this makes it tricky to roll out.

• Step 3

  Over a low heat, heat the milk, bay leaf and fennel seeds – do not allow to boil.

• Step 4

  In a separate pan, melt the butter, then add the flour – mixing constantly to toast the flour without colouring.

• Step 5

  Sieve the hot milk into your roux and carefully whisk out any lumps – making sure to get right into the corners of the pan.

• Step 6

  Once you see the first bubble, remove from the heat, whisk in the cheese and voila! Your cheese sauce.

• Step 7

  To blanch your sweet potato, add half to rapidly boiling salted water and cook for 2 minutes. Drain and leave to dry on an oven sheet to ensure there will be no excess water in your béchamel sauce.

• Step 8

  Repeat with the remainder of your sweet potato.

• Step 9

  When the sweet potato has dried, fold it gently into your still warm béchamel sauce and add anything else you fancy, such as frozen spinach.

• Step 10

  Cool the mixture in the fridge.

• Step 11

  Roll your pastry to 3-4mm thick on a well-floured surface.

• Step 12

  Press the pastry into the corners of your tin, keeping enough for the lids.

• Step 13

  Fill your tin 5/6ths full of sweet potato mix before brushing the underside of your lid with an egg wash. Press the lid down to expel any air inside, and trim with a sharp knife.

• Step 14

  Crimp edges with a fork and prod a hole around the size of a 1pence piece into the lid to allow air to escape.

• Step 15

  Glaze again with an egg wash.

• Step 16

  Bake at 210°C (190°C fan) for 20 minutes.

• Step 17

  Allow to rest for 2-3 minutes before gently tipping from the tray.

• Step 18

  Serve with mash, tender stem broccoli and gravy for a delicious Meat free Monday!