Instructions: Select a large oven-proof, lidded casserole dish. Roll out the puff pastry to desired thickness (usually up to half a centimetre thick is fine). Stand the dish upside down on the rolled out pastry and using a sharp knife, cut the shape out an inch bigger than the dish. Leave the pastry somewhere cool.

Set the oven at the temperature required for the puff pastry (usually quite hot).

Chop the onion and leek and fry over a medium heat in the casserole dish for about 5 minutes. Scrub/peel the potatoes and carrots and then dice the potatoes and chop the carrots similarly. Add to the onion and leek mixture and cook for a few more minutes, without burning. Add enough water to cover the mixture, followed by the stock cube, herbs, mustard, black pepper and pinch of salt. Mix thoroughly, then bring to the boil and reduce to a simmer, put the lid on and allow to bubble gently for about 10 minutes.

Wash and chop the broccoli into bite-sized pieces and add the rest of the vegetables and cook for another 5 minutes.

There should be only just enough liquid for the vegetables to sit in, like a thick soup, but they should not be swimming in it. If there is too much liquid, remove the lid and let the mixture cook a little longer. Remove from the heat. Carefully place the pastry lid on top, and crinkle the extra pastry around the edges to make a crust. Brush with milk or beaten egg and make some steam holes with a sharp knife. Cook in the oven for about 40 minutes until the pastry has risen and is golden brown.

Notes: This is simple to make, and has a scrummy (scrumptious) puff pastry lid!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.