Start with the pastry. Roll it out and line a deep pie tin, pressing it well into the corners. Use a small sharp knife to trim the pastry against the side of the tin rather than flush at the top, leaving a slight lip to help hold the filling. Chill for 20 minutes, then line with greaseproof and baking beans and blind bake at 180°C for 20 minutes. Remove the paper and beans and return to the oven for another 5–10 minutes until the base is dry and lightly golden. Set aside.

Heat the olive oil in a wide pan over a medium heat. Add the pork mince and cook until well browned, breaking it up and letting it take on proper colour. Season with salt and black pepper.

Add the onion and leeks straight into the pan with the pork and cook gently for 10–12 minutes until softened and sweet, stirring so they pick up all the flavour from the meat. Stir in the garlic and sage and cook for another minute, then take the pan off the heat.

In a separate saucepan, make the cheese sauce. Melt the butter over a low to medium heat, stir in the flour and cook gently for 2–3 minutes until it smells slightly nutty but hasn’t coloured. Gradually whisk in the chicken stock until smooth, then simmer for 5–7 minutes until thick and glossy. Turn the heat down low and stir in the cheddar a handful at a time until fully melted.

Pour the hot cheese sauce into the pork and leek mixture and stir well until everything is evenly coated. The filling should be rich, thick and spoonable rather than loose. Taste and adjust seasoning if needed.

Spoon the filling into the blind-baked pastry case and level it off. Top with the pastry lid, crimp the edges, brush with egg and cut a small steam hole in the centre. Bake at 180°C for 40–45 minutes until deep golden and crisp.

To make the gravy, melt the butter in a saucepan over a low to medium heat. Stir in the flour and cook slowly, stirring regularly, until it turns a light golden brown and smells nutty. Pour in the white wine, whisk well and let it bubble and reduce by about half. Gradually add the chicken stock, whisking until smooth, then simmer for 10 minutes until thick and glossy. Stir in the Dijon mustard, Worcestershire sauce and honey, season with salt and plenty of black pepper, then keep warm.

Rest the pie for 10–15 minutes before cutting and serve with mash and plenty of the gravy poured over the top.