Mary Berry’s hearty cheese pie recipe can be prepared in less than 30 minutes

Wintry evenings indoors are made better with a toasty and filling meal that tastes delicious.

has shared her go-to vegetarian pie that has a satisfying filling and lots of cheese.

While pies can be bought in , it’s so much better to make your own pie, especially with an easy like ‘s.

Taking less than half hour to prepare, the pie goes straight into the oven and is ready to eat within 45 minutes.

Here’s how to recreate ‘s cheesy vegetarian pie that is topped with golden puff pastry.

How to make Mary Berry’s cheesy vegetarian pie

Ingredients

For the vegetable filling:

One large cauliflower

Two leeks, trimmed and cut into 2cm slices

Knob of butter

200g button mushrooms, halved

115g frozen petits pois

Salt and freshly ground black pepper

For the cheese sauce:

55g butter

55g plain flour

450ml hot milk

Two tsp Dijon mustard

115g mature cheddar, coarsely grated

55g Parmesan, coarsely grated

Salt and black pepper

To assemble:

375g ready-rolled puff pastry

One egg, beaten

Method

Preheat the oven to 200C (180C fan/gas six). Break the cauliflower into small, even-sized florets.

To make the vegetable filling

Bring a large pan of salted water to the boil. Add the leeks and boil for four minutes. Add the cauliflower florets and chopped leaves, and bring back to the boil for three minutes. Drain and run under cold water, then set it aside.

To make the cheese sauce

Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and stir for one minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then salt and black pepper. Leave to cool for five minutes.

To finish the vegetable filling

Heat the knob of butter over a high heat. Add the mushrooms and pan-fry for three minutes. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and spoon into the pie dish.

Unroll the pastry, cut a 7cm strip from the short side, and chill this in the fridge. Roll out the remaining pastry slightly bigger than the top of your pie dish.

Brush the beaten egg around the edge of the pie dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg.

Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long, thin strips. Unravel and dip them into the egg wash, then arrange them on top of the pie in a random pattern.

Bake for about 40 to 45 minutes, until the pastry is golden and the sauce is bubbling around the edges.