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!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  onion, chopped
• 3  garlic cloves, chopped
• 2  leeks, thoroughly washed and chopped
• 1 -2  teaspoon olive oil
• 2  cups potatoes, grated
• 2  cups  tasty cheese, grated
• 1  cup carrot, grated
• 1  egg, lightly beaten
• 1⁄2-1  tablespoon lemon juice, freshly squeezed
• 1⁄4 cup parsley
• 1⁄4 cup  breadcrumbs
• 1⁄4 teaspoon dried thyme (optional)
• 1⁄4 teaspoon dried rosemary (optional)
• 1⁄4 teaspoon sage (optional)
•  salt, to taste
•  fresh ground black pepper, to taste
• 1⁄2 cup parmesan cheese, grated, to sprinkle on top of the finished dish (optional)
•  salad greens, to serve

Directions

1. Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.
2. Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
3. Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.