Creamy Leek & Spinach Pie with Crunchy Rosemary Topping

Steps

1. Preheat oven to high grill. Bring a large pot of hot salted tap water to the boil (with a lid). Set aside a medium baking dish.
2. Dice potatoes. Add potatoes to pot of boiling water, cover with a lid and cook on high heat for 15-20 minutes, until very tender. Drain well, return to pot with milk and mash well. Crumble feta into pot and fold together. Season to taste with salt and pepper.
3. Cut leek into rounds, chop spinach and pick rosemary leaves. Set aside separately.
4. Heat oil in a large, deep fry-pan on medium-high heat. Cook leek with a pinch of salt for about 4 minutes, until softened. Add flour and thyme gravy spices and toss to coat veggies. Add milk and cream, stir and bring to a simmer, scraping the bottom of the pan.
5. Add peas, vegan cheesy flakes, mustard, salt and spinach to pan, stir and cook for a further 2 minutes, stirring, until spinach has wilted and sauce has thickened. Season to taste with salt and pepper and transfer filling to baking dish.
6. Dollop mash over filling and carefully spread out using the back of a spoon. Sprinkle Parmesan, breadcrumbs and rosemary on top and drizzle with oil. Grill on upper oven rack for 3-5 minutes, until golden.
7. Pie.