25g of butter, plus a knob, or 25ml of oil
2 leeks, sliced
3 thyme sprigs
2 heads of winter greens, shredded
grated zest of 1 lemon1 red chilli, finely chopped
5 big beetroots, peeled and chopped into rough cubes
a splash of red wine vinegar
2 marjoram or oregano sprigs
6 parsnips, cut into little fingers
a couple of sage sprigs, leaves picked
grated zest and juice of 1/2 orange
1 tablespoon Aberdour honey
1 whole nutmeg
250g Anster Cheese
1 egg, beaten
gravy, to serve
1/2 teaspoon baking powder
1 teaspoon salt
4 thyme sprigs, leaves picked and very finely chopped
150g butter, diced into cubes plus 150g veg shortening, diced into cubes (or use 200g fat for a flaky pastry)
150ml ice-cold water
First make the pastry. Sift the flour, baking powder and salt into a bowl and add the thyme. Add the butter or shortening and rub into the dry ingredients to resemble breadcrumbs. Add the water and knead into a dough, but don’t overwork it. You could also pulse to breadcrumbs in a food processor, then add the water and pulse until it just comes together. Wrap the pastry in clingfilm and chill while you get on with the your veg.
Preheat the oven to 200ºC/ gas 6.
Heat the butter or oil in a pan, add the leeks and thyme and cook over a low heat for 20 minutes, until sweet and softened. Set aside. Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes until just wilted. Season, then add the lemon zest and chilli and set aside.
Roast the poatatoes for 60-75 minutes, until soft. Meanwhile, prepare the beets and parsnips. Pop the beets in a roasting tin, drizzle with the oil and and the vinegar, add the marjoram to the pan and season. Cover with foil and roast inthe oven with the poatatoes for 1 hour, removing the foil for the last 5-10 minutes until golden. When all the veg are cooked, turn the oven down to 180ºC/ gas 4.
Once the potatoes are cool enough to handle, scoop out the flesh and mix with a knob of butter or 1 tbsp of oil and a good grating of nutmeg. Adjust the seasoning for all vegetable mixtures, if needed.
Take your pastry fron the fridge and let sit for about ten minutes, then roll out on a lightly floured surface, to the thickness of a £1 coin. Use it to line a 20cm springform cake tin, leaving the excess hanging over the edges.
Now it’s time to start layering the pie. Start with the leeks, then a grating of cheese, then the beets, then the greens, another layer of cheese, then the parsnips and finally the mash.
Finish by bringing the pastry over the top of the mash in little folds and twists; it may not cover the whole of the top, but a little bit of mash poking through is what you want. Brush with the beaten egg.
Bake the pie on the bottom of the oven for 35-40 minutes until golden brown. Leave to cool for 15-20 minutes, then remove from the cake tin and place in the middle of the table. Serve with lashings of gravy.