I made the recipe batch in a large Dutch oven and then portioned out into smaller Dutch pots so I could spread it out over a few days without the pastry going soggy (as added store bought pastry to reheat).
Also added a lot of Dijon mustard and stock cube. I used two shredded leeks as the base and whatever veggies I had which needed using up.
Very tasty after some tweaks to my personal taste, and would make again! 😊
