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LEEK  AND  POTATO  PIE

You will need flame proof dish 20 cm dia., ½ kg leeks, washed and cut into small slices, 5 eggs hard boiled, about 0.8kg potatoes, herbs, condiments, sauce or plain flour, 100 mg ½ fat grated cheese, and 300 ml of milk.

Method.

Microwave or steam the leeks until soft. Scrub potatoes and cut into medium slices, and microwave in a covered container turning potatoes half way through, for 15 minutes, or  till cooked.

Hard boil 5 eggs.

Sauce preparation.

In a small pan, mix 3 table spoons of sauce or plain flour, into a paste with some cold milk. Add a heaped tsp of mustard, fresh mixed herbs if available, or tsp of dried mixed herbs, several shakes of Worcester Sauce. Keep stirring as you add 300 ml of milk, and the grated cheese, and gently simmer for 5 minutes, to make the sauce.

Assembly of the pie.

Place the cooked leeks in the flame proof dish. Peel and slice the eggs and place on top of the leeks. Then cover with the sauce. Now place the cooked potato slices vertically in the thick sauce, until the pie is complete. Spray the top with vegetable oil, and grate some cheese on top.

Place under the grill, or grill in a combination microwave, to brown the potatoes.

Pie leftovers can be reheated in a microwave or frozen for future use.