Creamy Veg-Packed Sweet Potato-Topped Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Cut your broccoli into small florets, then add to a baking tray (or two!) and put the tray[s] in the oven for 15-18 min or until starting to soften

Tip: Roasting the broccoli will help to remove excess moisture before adding to your sauce!

Meanwhile, chop your potato[es] (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Reboil half a kettle

Peel and finely dice your brown onion[s]

Top, tail, peel and dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with 15g [25g] [30g] butter over a medium heat

Once melted, add the diced onion and diced carrot with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic and dissolve your vegetable stock mix and Dijon mustard in 250ml [325ml] [425ml] boiled water

Once the vegetables have softened, add half the chopped garlic (you'll use the rest later!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs, then add the vegetable stock and soft cheese

Bring to the boil over a high heat and cook for 3-4 min or until thickened – this is your creamy sauce

While the creamy sauce is thickening, drain your sweetcorn

Return the drained potatoes to a low heat with a knob of butter and a small splash of milk

Season with a generous pinch of salt and pepper and mash until smooth

Add the drained sweetcorn and roasted broccoli to the creamy sauce with a generous grind of black pepper and give everything a good mix up – this is your creamy pie filling

Transfer the creamy pie filling to an oven-proof dish and top with the mash

Put the dish in the oven for 15-20 min or until bubbling and golden – this is your creamy veg-packed potato-topped pie

Tip: Use individual oven dishes for fancy presentation!

Once the pie is almost done, heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Wash your shredded kale and pat dry with kitchen paper

Once hot, remove the pan from the heat, add the shredded kale and remaining chopped garlic, then return to the heat and cook for 3-4 min or until tender with a bite – these are your garlicky greens