Time: 60 Minutes
Peel and chop the potato and parsnip into 2cm cubes. Place the potato into a pan of lightly salted water and bring to the boil. Cook for 5 minutes before adding the parsnips. Cook for another 8 – 10 minutes until the potato is soft yet still holding its form. Drain and set aside until needed. This step can be eliminated if using leftover potato and parsnip.
In the meantime, roll out the pastry on a lightly floured surface big enough to line a greased deep 8inch cake/pie tin. Allow the pastry to hang over the edge of the tin and place in the fridge (the edges of the pastry case can be neatened once cooked, if desired).
Whilst the pastry case is in the fridge, melt the butter in a large pan. Add the onion, leek and garlic and gently sauté over a medium heat for 3 – 4 minutes.
Once the leeks have softened, add the mixed herbs and sprouts. Pour in the Thatchers Haze, cover with a lid and cook for a further 4 – 5 minutes. Remove the lid for a further minute until the liquid has evaporated.
Preheat the oven to 180C/gas 4. Combine the onion mixture with the potato and parsnip and stir together well. Sprinkle in 150g of cheddar, reserving the remaining 50g for the top.
In a separate jug, lightly whisk together the cream, egg, nutmeg and a good pinch of salt and pepper. Pour over the potato and onion mixture before spooning into the chilled pastry case. Sprinkle over the remaining cheese before place in the oven – bake for 45 – 50 minutes. If browning too quickly, simply cover with a little foil.
Remove from the oven once the pastry appears crisp and the cheese is golden. Allow to cool for 5 minutes before removing from the tin. Serve immediately if you wish to enjoy it warm, otherwise allow to cool and refrigerate. Keep in the fridge for up to 3 days.
Note: The pie can also be rewarmed simply by placing on a baking tray lined with a little greaseproof paper. Cook for around 25 minutes – if the pastry appears to be darkening in colour, simply wrap in foil to avoid burning.