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Vegetable pie

Full credit for this recipe has to go to my friend Daniel Blaney with whom I used to make this at College. He adapted it from his chicken pie recipe, and we used to make it with roast potatoes and parsnips, peas and gravy in the winter. Somehow, we managed to make it all in a tiny Baby Belling oven! Daniel makes his own pastry, but for those, like me, who can't be bothered, just use frozen as I've suggested. Daniel would leave out the mushrooms because he dislikes them.

Ingredients

One packet of frozen or chilled shortcrust pastry
30ml (two tablespoons) sunflower oil
100g (4oz) mushrooms
2 carrots, peeled
2 leeks, washed
Black pepper
Salt
30ml (two tablespoons) wholegrain mustard
60ml (four tablespoons) of chopped fresh parsley, or 15ml (one tablespoon) of dried
Small tin (about 350g, 6oz) condensed mushroom soup
Beaten egg or milk

Heat the oven to 200 degrees C (400 degrees F, gas mark 6).
Wash and slice the mushrooms, finely slice the carrots and slice the leeks.
Fry the vegetables in a large saucepan for about 10 mins, adding salt and pepper to taste.
While the vegetables are frying, roll out the pastry and line an ovenproof dish with it, leaving enough pastry for the 'lid'.
When the vegetables are slightly soft, take off the heat and stir in the mustard and parsley and pile into the pastry-lined dish. Pour over the soup and use the rest of the pastry to cover the top of the pie. Cut some slits in the top to let the steam out while it bakes.
If you've got any extra pastry left, you could cut out some diamonds to decorate the top. Finally, brush the top of the pie with beaten egg or milk and bake in the oven until the pastry is cooked and golden.

Serves 4