Warm winter vegetable pie

This week, 4 Moms are posting cold weather recipes. Do take a look at some of the recipes-there are some that I'm looking forward to trying. This lentil chili sounds like a must.

Anyway, this is my contribution, a vegetarian winter pie. We aren't vegetarian and I keep meaning to try it with a little bacon but it is so good as it is that I haven't got round to it. We eat this frequently in winter. One pie serves all of us-three adults, two teenagers and three children although one of the younger ones isn't keen on veg and doesn't eat any. I serve it with mash and usually peas, sweetcorn or baked beans (for the child who doesn't like much veg)plus some mushrooms fried in a little olive oil.

Ingredients:
2 potatoes peeled and diced
2 parsnips or a swede, peeled and diced
2 carrots, peeled and diced
2 leeks thinly sliced (I have substituted 2 onions)
1 tbsp of oil (whichever you use for cooking)
1 tsp plain flour
1/2 pint vegetable stock
1/2 cup cheddar cheese, grated
9oz puff pastry (I have made this with short crust but usually buy ready made puff pastry)
milk to brush on pastry

Method:
Cook the potatoes, parsnip and carrot in boiling water until soft.
Drain veg.
Cook the leeks, in oil, in a large frying pan until soft. Add the flour and cook for a further minutes.
Pour in the vegetable stock and stir. Add the drained vegetables.
Simmer for about 10 minutes. Turn off the heat.
Add the cheese and stir.

(The picture looks a bit strange as the vegetables were steaming.)
Put mixture in a pie dish and top with pastry.
Brush with milk.
Cook at 200C/gas mark 7/400F for 15-20 minutes until golden brown.
Enjoy!

This freezes well.