Ingredients

• 450g/1lb cooked potatoes
• 175g/6oz cooked Brussels sprouts, roughly chopped
• 300ml/½ pint semi-skimmed milk
• 1 tbsp semi-skimmed milk, extra, for mash
• generous pinch freshly grated nutmeg
• 40g/1½oz butter
• 40g/1½oz plain flour
• 300ml/½ pint vegetable or ham stock or dry white wine
• 3 leeks, thinly sliced
• 350g/12oz cooked ham, roughly chopped
• 2 tbsp fresh parsley, chopped
• 25g/1oz Cheddar, finely grated
•   seasoning

Method

1. Preheat the oven to 200C/400F/Gas 6. Mash together the potatoes and Brussels sprouts in a large bowl. Beat in the tablespoon of milk and nutmeg and season to taste; set aside.
2. Melt the butter in a pan, add the flour and cook, stirring, for 1 minute. Remove the pan from the heat and gradually stir in the 300ml milk to form a smooth sauce.
3. Return to the heat and whisk in the stock or wine. Season to taste, then bring to the boil, whisking until thickened and smooth. Add the leeks and ham and simmer for about 5 minutes.
4. Stir the parsley into the sauce and spoon into the base of a 1.2 litre/2 pint ovenproof dish. Add dollops of the potato mixture and smooth over to cover the filling completely. Sprinkle the cheese on top and bake for 25-30 minutes until golden brown and piping hot.

Notes