Ham and sweetcorn pie with potato crust

Heat the oven to 200°C/Gas Mark 6.

Cut the potatoes into chunks and cook in lightly salted water for 15 minutes until tender. Drain well then return to the pan and mash. Add the flour and 2 tablespoons of the oil and mix together to form into dough. Turn into a 23cm/9-inch round shallow dish and press the dough evenly into the base and sides. Brush the surface with the remaining oil then bake in the oven for 15 minutes until the edge begins to crisp.

Meanwhile prepare the filling: discard most of the dark green part of the leeks, cut in half lengthways and wash well. Cut into 3mm slices, put into a sieve and wash again, drain well.

Melt the butter in a large frying pan, add the leeks and cook over a gentle heat, until softened. Stir in the diced ham and drained sweetcorn and mix together. Tip into the potato case and spread evenly over the base and sides.

Beat the eggs with the cream, pour over the filling then scatter over the cheese. Return to the oven for about 25 minutes until the top is deliciously golden.