Creamy Kumara, Mushroom and Leek Pie with Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and olive oil on prepared tray and roast for about 15 minutes or until tender.
3. While kumara cooks, heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Cook leek, garlic and thyme until leek tender and beginning to caramelise, about 7 minutes. If leek starts to burn reduce heat and add a tablespoon of water. Add mushrooms and cook a further 3–4 minutes, then stir in Worcestershire sauce, sour cream and cooked kumara. Season to taste with salt and pepper.
4. Pour into a medium baking dish (about 28x22cm), spread out evenly and top with grated cheese. Cut puff pastry to fit your baking dish, and place on top of vegetables, allowing a little pastry to hang over the edges by about 2cm. Seal edges by pushing down with your fingers and lightly brush pastry with beaten egg. Sprinkle over sesame seeds and bake in middle of oven for about 15 minutes until pastry is puffed and golden. Allow to rest for 5 minutes before serving.
5. When pie has finished cooking, bring a full kettle to the boil. Place carrots in a medium, heat-proof, bowl and cover with boiling water. Leave to cook for 5 minutes, or until carrots are just tender, in the last minute add peas. Drain and season with salt and pepper.
6. Divide pie between plates, with carrots and peas on the side and a dollop of tomato relish (if using).