Creamy Leek And Mushroom Potato Top Pie with Lemon Savoy Cabbage

Steps

1. Cook topping Preheat oven to high grill. Peel and dice potatoes 2cm. Add potatoes to a pot and cover with hot tap water. Cook on high heat for 15-20 minutes, until tender. Drain and return to pot with milk, 1/4 tsp salt and a knob of butter. Mash until smooth and season.
2. Start filling Thinly slice leek. Heat a drizzle of oil in an oven-proof fry-pan on high heat. Cook mushrooms with 1/2 tsp salt for 4-5 minutes, until browned. Reduce heat to medium-high, add leeks and cook a further 4-5 minutes, until softened.
3. Finish filling Add garlic and thyme and cook a further 1 minute, until fragrant. Add stock and cook a further 2 minutes, until reduced slightly. Stir through spinach to wilt. Remove pan from heat and stir through sour cream and parsley. Season to taste.
4. Make pie Spread mash evenly over pie, sprinkle with breadcrumbs and Parmesan, grill for about 5 minutes, until golden.
5. Cook cabbage Thinly slice cabbage until you have about 2 cups worth. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook cabbage with lemon juice for 3-4 minutes, until starting to soften. Toss through hazelnuts and season.
6. Serve pie with cabbage on the side.