Mary Berry's Humble Pie by Bbc Food

Ingredients

• 1 large cauliflower, cut into florets
• 2 leeks, trimmed and sliced into 2cm pieces
• 200g (7 oz) button mushrooms, halved
• 115g (4 oz) frozen petits pois
• 30g (2 tbsp) butter (for sautéing)
• 55g (2 oz) butter (for sauce)
• 55g (2 oz) plain flour
• 450ml (1.5 cup) hot milk
• 2 tsp dijon mustard
• 115g (4 oz) mature cheddar, grated
• 55g (2 oz) parmesan, grated
• 375g ready-rolled puff pastry
• 1 free-range egg, beaten
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Preheat the oven to 200C (180C fan/gas 6).
2. Bring a large pan of salted water to a boil, add leeks and boil for 4 minutes, then add cauliflower florets and boil for 3 minutes until just tender.
3. Drain vegetables well, rinse under cold water to stop cooking, and set aside.
4. Melt 55g butter in a large saucepan over medium heat, stir in flour for 1 minute, then gradually whisk in hot milk until thickened.
5. Stir in mustard, cheddar, and Parmesan, season with salt and pepper, and leave to cool for 5 minutes.
6. Heat the knob of butter in a frying pan over high heat, sauté mushrooms for 3 minutes until golden, then season and set aside to cool.
7. Combine the cooled vegetables, peas, and mushrooms with the cheese sauce, stir well, and spoon into a deep 28cm pie dish.
8. Roll out puff pastry to fit the dish, brush the dish edges with beaten egg, seal the pastry on top, trim excess, and cut a steam vent.
9. Arrange thin pastry strips on top, brush with egg wash, and bake for 40–45 minutes until golden and bubbling.