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Potato Leek And Carrot Pie

Substantially adapted from chris walton's - a reader's - recipe in a recent issue of 'woman's day'. i don't like hot and spicy foods, but if hot and spicy is your thing, please don't hesitate to make the appropriate additions to meet your taste preferences: cayenne pepper, red pepper flakes, whatever... I've listed thyme, rosemary and sage as optional herbs to be added, influenced by a recent purchase of a rosemary and sage blend of herbs in a mini grinder - which is the most wonderfully flavoursome blend - which i've been using in just about every recipe of late. fortunately, i don't often make desserts or cakes!!

Steps

Preheat the oven to 180c.
Saut the onion , garlic and leek in 1-2 teaspoons of olive oil in a pan until just softened , then allow them to cool.
And lightly grease a 4-5-cup capacity ovenproof dish.
Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
Transfer the mixture into the prepared ovenproof dish.
Add the grated parmesan and bake for 40-45 minutes until the top is golden.
Cut into slices and serve with salad greens.

Ingredients

onion, garlic cloves, leeks, olive oil, potatoes, tasty cheese, carrot, egg, lemon juice, parsley, breadcrumbs, dried thyme, dried rosemary, sage, salt, fresh ground black pepper, parmesan cheese, salad greens