Creamy Pork & Leek Pie with Mash & Feta

Steps

1. Preheat oven to high grill. If you don't have an oven-proof fry-pan, set aside a large baking dish.
2. Prep potatoes and add to a large pot. Cover with hot tap water and a pinch of salt. Cook on high heat for about 20 minutes with the lid on, until very tender. Drain, return to pot and mash with milk and butter, until smooth. Prep spinach. Stir spinach through mash and season to taste with salt and pepper.
3. Prep leek and carrot. Heat oil in a large oven-proof fry-pan on high heat and cook leek and carrot for about 5 minutes, until starting to brown.
4. Reduce pan to medium-high heat and add butter, salt, flour and Italian herbs and cook for about 2 minutes, until fragrant. Add milk and stock, 1/2 cup at a time, stirring until smooth and thickened. Remove from heat, stir through pork and season to taste with salt and pepper. Transfer to baking dish, if using.
5. Dollop pork with mash and smooth out with the back of a fork to evenly cover. Crumble over feta and grill for 3-5 minutes, until browned.
6. Pork and leek pie.