We love cheese and it doesn’t get much cheesier than this hearty, homemade pie. Indulge this meat-free Monday in a rich and comforting dish that will be just as good for lunch tomorrow.

SERVES 6

Ingredients
For the cream cheese pastry
250g butter, at room temperature, chopped
250g cream cheese
½ cup cream, lightly whipped
350g flour, plus extra for dusting
1 egg
1 tbsp milk

For the three-cheese filling
350g potatoes, peeled, diced and boiled until soft
8 spring onions, sliced
125g mature cheddar, grated
2 tbsp chopped Red Leicester
2 tbsp grated Parmesan
2 tbsp chopped sun-dried tomatoes
1 tbsp chopped flat-leaf parsley
¼ cup crème fraiche
Salt and Black pepper
Salad leaves, to serve
Micro rocket, to garnish

Method
For the cream cheese pastry
1. Place the butter and cream cheese in a food processor and pulse until combined. Add the whipped cream and pulse again until blended.
2. Add the flour to the mixture and pulse until the pastry comes together. Wrap the pastry in cling film and refrigerate for at least two hours.
3. Meanwhile, lightly whisk together the egg and milk to form an egg wash.
4. Cut the pastry into two halves. On a floured surface, roll out one half and line the base of a greased 20 cm pie dish.

For the three-cheese filling
1. Preheat the oven to 200°C.
2. Place all the filling ingredients into a large mixing bowl and stir to combine. Season well.
3. Add the filling to the lined pie dish and brush the edges of the pastry with a little of the egg wash.
4. Roll out the other half of the pastry and carefully place over the filling. Press to connect the top to the edge of the base and cut a small slit in the centre.
5. Brush the top of the pie with the egg wash, then bake for 20–30 minutes until golden-brown.
6. Serve with salad leaves and garnish with micro rocket.