Jill's Recipe: Cheesy Carrot and Potato Pie

This earthy delicious hearty pie makes the most of our lovely Pembrokeshire Potatoes and follows the healthy eating food combining Hay System of eating.

Ingredients:

Pastry

200g Wholemeal flour

100g unsalted butter

90ml cold water

Filling

600g carrots cut into 2.5cm cubes

600g new potatoes – cut into 2.5cm cubes

2 tsps finely chopped fresh thyme or 1 tsps of dried

2 tsps finely chopped fresh rosemary or 1 tsps of dried

2 tbsps finely chopped fresh parsley

225g full fat cream cheese

Salt and pepper to taste

Method:

Rub the unsalted butter into the flour until it resembles fine breadcrumbs. Add the water and mix to make a dough. Chill in the fridge for 30 minutes.

Preheat oven to 200/180 fan or gas mark 6

Roll out pastry to fit 25cm flan dish and bake blind for 10-15 minutes.

Remove from the oven and reduce temperature to 190/170 fan or gas 5.

Steam the carrots and potatoes together until just tender for 15 minutes then cool.

Mix the herbs and the cream cheese together then add the vegetables and thoroughly coat.

Pile into the pastry case and bake uncovered for 20-25 minutes until lightly browned and firm.

ENJOY!