Preheat your oven to 220°C and put a large saucepan of water with a good pinch of **salt** on to boil. Peel the **potato** and cut into 1cm thick slices. Remove the root and dark green tops from the **leek**, cut in half lengthways and thinly slice into half moons. Cut the **celery** lengthways into 1cm wide strips then chop into 1cm pieces. Slice the **mushrooms**. Pick the **thyme leaves** from their stalks (discard the **stalks**).

Add the **potato** to your pan of boiling water. Cook for 10 mins. ***TIP:*** The potato is cooked when you can easily slip a knife through. Be careful - you don't want the potato slices to break up too much! Once cooked, gently drain your **potato slices** in a colander.

Put a splash of **oil** in a frying pan on medium heat. Throw in the **leek** and **celery**. Cook for 5 mins. Add the **mushrooms** and **thyme** along with a pinch of salt and a grind of **black pepper**. Cook for another 7 mins.

Once the **mushrooms** have softened pour in the **water** (amount specified in the ingredient list). Add the **vegetable stock pot**, bring to the boil and stir to dissolve. Add the **double cream**. Turn the heat to low and simmer for 3-5 mins. Add the **rainbow chard and kale mix** and stir to wilt the leaves. Continue to simmer gently until the liquid has reduced by a third, another 5 mins. Take the pan off the heat.

Mix the **panko breadcrumbs** with a splash of **oil** in a bowl. Crumble in the **feta cheese** and mix well.

Once cooked, pour the **veggie mixture** into an ovenproof dish. Lay your **potato slices** on top, then sprinkle over the **feta crumb** and season with **black pepper**. Pop onto the top shelf of your oven and bake until the top is browned, 10 mins. Once your **pie** is ready, remove it from the oven and serve in bowls. **Enjoy!**