Ham hock, leek & cider pie with mash topping

Method

1. Cook the onion, leek and carrot in a saucepan with a little oil and butter for a few minutes. Add the flour and stir to coat the veggies.
2. Add the cider and stock. Bring to the boil then lower the heat and simmer for about 5 mins.
3. Add half the cream, mustard, parsley and ham hock. Season with salt and pepper.
4. Simmer for about 10 mins until thickened.
5. Meanwhile, preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Cook the potatoes in a large pan of salted water until tender. Drain, put the lid on and keep to one side.
6. Transfer the pie filling to an ovenproof dish.
7. Mash the potatoes with some butter and the remaining cream. Season with salt and pepper.
8. Spread the mash over the pie and fluff up with a fork. Bake for 25-30 mins.