Sweat the leeks off in a little olive oil over a medium heat until they start to soften. Add the vegetable stock, cover and simmer for 10 minutes.
In a separate pan, boil the potatoes for five mins then add the carrots and cook for a further five minutes. Drain off the water when the veg is tender.
Take the lid off the leeks and cook the liquid down until it is all reduced. Sprinkle the flour over the leeks and stir it in. Then slowly add the milk, stirring it in as you turn the heat up. When the sauce has thickened, season it with salt and pepper and stir in the cream cheese. I used Violife as a cheese alternative.
Add the drained potatoes and carrots to the sauce and stir. Then spoon it all into your pie dish. Allow to cool so that it’s no longer steaming, then top with pastry. Brush the pastry with almond milk and bake in the oven for 30 minutes.
Serve!
