Page 125 - CMC Recipe Book

Method
Wash, peel and dice the potatoes. Peel and finely dice the onions. Wash and finely slice the leeks.
Place the potatoes in a large pan and cover with cold water. Add salt and bring to the boil. Simmer for 20 minutes until tender.
While the potatoes are cooking, heat the oil and fry the onions and leeks until soft. Season to taste and set aside.
Preheat the oven. Drain the potatoes well and mash, mixing in the butter and the egg, season to taste.
Stir in the leeks, onions and 300g of cheese.
Place in an oven proof serving dish and sprinkle over the remaining cheese. Slice the tomato and arrange on top of the pie.
Bake for 35-40 minutes.