• Preheat the oven to 190C/370F

To Make The Filling

• Break the banana blossom up into bite sized pieces using your hands or pulse briefly in a food processor.
• Heat the olive oil in a large frying pan.
• Add the leeks and mushrooms and fry gently for about 5 minutes until soft.
• Add crushed garlic and fry gently for a further minute.
• Add the flour, stir to coat the vegetables.
• Add the bay leaves.
• Add the milk gradually, stirring constantly and simmer for a minute until the sauce thickens.
• Add the dill, parsley, nori flakes and banana blossom pieces and stir to combine.
• Add the spinach and stir through gently until it begins to wilt.
• Remove the bay leaves and leave the filling to cool slightly while you make the mashed potato.

To Make The Mashed Potato Topping

• Peel the potatoes and chop into chunks.
• Put the potatoes into a large pan of cold water.
• Bring to the boil then simmer for about 15 minutes or until the potatoes are fork tender.
• Drain in a colander and leave to steam for a minute or two so they dry out a bit.
• Return to the pan, add butter and mash thoroughly. Add more butter if needed.
• Add the mustard and stir through throughly using a wooden spoon.
• Add salt and black pepper to taste.

To Construct The Pie

• Place the filling in an oven proof pie dish.
• Pile the mashed potato on top of the filling and rough it up with a fork,
• Bake in the preheated oven for about 30 minutes or until the mashed potato is nicley browned in places and the filling is bubbling.
• Top with snipped chives and serve.