Gardener's Pie Recipe

Preheat oven to 200°C (180°C fan) / 400°F / Gas 6. Prepare a deep pie dish (approx. 22–24 cm/9-inch) by brushing the base with 1 tsp olive oil.

Cook carrots and leeks

Heat a medium non-stick frying pan over medium heat with 1 tsp olive oil. Add the diced carrots and sliced leek, season lightly with a pinch of salt, and sweat for 6–8 minutes until softened but not browned. Remove from the pan and set aside.

Blanch tenderstem broccoli and peas

Bring a medium pot of salted water to a rolling boil. Add the tenderstem broccoli and cook for 2 minutes. Add the peas for the last 1 minute. Drain and immediately plunge into ice water (or run under cold water) to stop cooking. Drain thoroughly and set aside.

Wilt the spinach: In the same pan used for the carrots (wipe if needed), add the spinach and cook over medium heat for 1–2 minutes until just wilted. Remove excess liquid by squeezing gently in a sieve or kitchen towel. Combine the cooked carrots, leeks, blanched broccoli, peas, wilted spinach and drained cannellini beans in a large mixing bowl and set aside.

Make a roux

In a medium saucepan melt the butter over medium-low heat. Add the flour and whisk constantly for 1–2 minutes to cook the raw flour taste but do not let it brown.

Add liquids

Gradually whisk in the milk and vegetable stock in two additions, whisking continuously to keep the sauce smooth. Increase heat to medium and simmer gently for 4–5 minutes until the sauce thickens to a creamy, pourable consistency.

Finish the sauce

Stir in the grated vintage cheddar a handful at a time until melted and smooth. Add the cream, Dijon mustard, chopped tarragon, lemon zest, nutmeg (if using), salt and pepper. Taste and adjust seasoning. If the sauce is too thick, add up to 2–3 tbsp milk to reach a saucy consistency suitable for coating vegetables.

Combine sauce with vegetables: Pour the warm cheese-tarragon sauce over the mixed vegetables and cannellini beans in the large bowl. Gently fold to coat everything evenly, making sure sauce penetrates the beans and fills gaps between vegetables. Transfer the filling into the prepared pie dish and spread evenly. Allow to cool slightly for 5 minutes so the filling sets a little before topping.

Prepare puff pastry

Roll or unroll the puff pastry on a lightly floured surface to fit the pie dish with a slight overhang. If using a rectangular sheet, trim to a circle or shape to cover. Place the pastry over the filled dish and tuck edges under or crimp to seal. Use a knife to pierce a couple of small vents in the centre to allow steam to escape. Alternatively, make a lattice if preferred.

Egg wash

Beat the egg with 1 tsp cold water and brush evenly over the pastry surface for a glossy, golden finish. If desired, sprinkle a little grated cheddar on top before baking.

Bake

Place the pie on a baking tray to catch any drips and bake in the preheated oven for 25–30 minutes until the pastry is well risen and golden and the filling is bubbling around the edges. If the pastry browns too quickly, cover loosely with foil for the last 10 minutes.

Rest and serve: Remove from oven and allow the pie to rest for 10 minutes to let the filling firm slightly (this makes slicing cleaner). Serve warm with a simple green salad or steamed new potatoes.