Nibblous | root vegetable, cheese and onion pot pie

Ingredients

• 8 oz (225 g) carrots, peeled and cut into 1 inch (2.5 cm) chunks
• 8 oz (225 g) swede, peeled and cut into 1 inch (2.5 cm) chunks
• 8 oz (225 g) celery, cut into 1 inch (2.5 cm) chunks
• 1 lb (450 g) leeks, cut into 2 in (5 cm) chunks
• little freshly grated nutmeg
• 4 oz (110 g) Lancashire cheese, crumbled
• 2 oz (50 g) Lancashire cheese, crumbled
• 1 oz (25 g) parmesan, finely grated
• 1 medium onion, finely chopped
• 1 dessertspoon chopped fresh sage
• 1½ oz (40 g) butter
• 1½ oz (40 g) plain flour
• 1 pint (570 ml) milk
• 1 level tablespoon wholegrain mustard
• 1 oz (25 g) finely grated parmesan
• 4 oz (110 g) plain flour, plus extra for dusting
• 1 oz (25 g) lard, softened
• 1 oz (25 g) butter, softened
• 1 egg, beaten, to glaze
• salt and freshly milled black pepper