Potato, Leek and Carrot Pie

Ingredients

• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 leeks, thoroughly washed and chopped
• 1-2 teaspoon olive oil
• 2 cups potatoes, grated
• 2 cups tasty cheese, grated
• 1 cup carrot, grated
• 1 egg, lightly beaten
• 1/2-1 tablespoon lemon juice, freshly squeezed
• 1/4 cup parsley
• 1/4 cup breadcrumbs
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon dried rosemary (optional)
• 1/4 teaspoon sage (optional)
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup parmesan cheese, grated, to sprinkle on top of the finished dish (optional)
• salad greens, to serve

Directions

1. 1

   Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.

2. 2

   Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.

3. 3

   Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.