This delicious open pie was invented in Britain during the Second World War by the Land Girls. Meat was rationed so the most had to be made of vegetables!
Traditionally it is made with spinach but as I have recently rediscovered kale I though it would be just as good...& I think I was right! It is a little time consuming but well worth the effort. Serve warm.
Serves 6 Approx 68p per person
Prep time 45 minutes Cooking time 40 minutes
2 medium leeks, thinly sliced
4 small potatoes, peeled & cubed
70ml ½ fat crème fraiche
100g grated cheddar
2 cloves garlic, crushed
salt & pepper
1 block shortcrust pastry (or make your own of course!)
Roll out the pastry & use it to line a loose bottomed pie or cake tin (about 20cm diameter). Place a piece of baking paper inside & fill with baking beans or rice. Blind
bake at 170Fan/190C/Gas5 for 15 minutes.
Boil the potatoes until tender, drain & set aside.
Check the kale for any hard stalks & remove then place in a large pan of boiling salted water for about 7 minutes, drain & set aside.
Put some oil in a frying pan over a medium to high heat & cook the leeks until soft adding the garlic after about 5 minutes. Drain on some kitchen paper.
Put the kale, leeks & potato into a bowl along with the crème fraiche & 2/3 of the cheese. Add a pinch of salt & a good grinding of black pepper. Mix everything together well.
Pour the mixture into the prepared pastry case & level the top with a spoon. Top with the remaining cheese.
Cover the pie with foil & place in the oven for 40 minutes, removing the foil after 20 minutes.
Once cooked the top should be golden & firm to touch.
Allow to cool before serving.