Chicken & Leek Pie with Parmesan Pumpkin Topping

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Set aside a large baking dish.
2. Cook pumpkin. Add pumpkin to a large pot and cover with hot tap water. Cook on high heat for 15-20 minutes, until tender. Drain and return to pot with butter. Mash until smooth and season with salt and pepper.
3. Prep & start filling. Prep leek, cauliflower and silverbeet. Pat chicken dry and dice 2cm. Heat oil in a large pot on high heat. Add chicken and cook for 3-4 minutes, until browned but not cooked through.
4. Cook filling. Add leek, cauliflower, salt and pie herbs and spices to pot and cook for 5-6 minutes, until just tender. Stir through silverbeet, peas and mustard and cook for a further 2 minutes. Transfer to baking dish.
5. Meanwhile, cook béchamel. Melt butter in a medium pot on mediumhigh heat. Add flour, stir and cook for 30 seconds. Pour in milk and whisk to combine, ensuring there are no lumps. Whisk in water measure and salt and keep on heat, until thickened, stirring continuously.
6. Finish pie. Pour béchamel over filling and gently mix to combine. Use a fork to spread pumpkin evenly over pie. Sprinkle with Parmesan. Bake pie for 12-15 minutes, until golden brown. Allow to cool for a few minutes, then cut into pieces.
7. Serve. Pie with tomato sauce.