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Discover the best leek and potato pie recipe! A creamy, cheesy, and hearty vegetarian pie that’s perfect for family dinners or cozy weekends. Easy to make, full of flavor, and utterly comforting.
🥔 Why You’ll Love This Leek and Potato Pie
There’s something truly comforting about a warm, golden leek and potato pie. With its flaky pastry crust, tender potatoes, and rich, creamy filling, this dish is a perfect balance of rustic simplicity and homely goodness.
Whether you’re cooking for a family meal, a Sunday lunch, or just craving comfort food, this recipe ticks all the boxes: easy, affordable, vegetarian, and deliciously satisfying.
🧄 Ingredients You’ll Need
Here’s everything you need to make the perfect leek and potato pie:
For the filling:
- 3 medium leeks, washed and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp plain flour
- 250 ml milk
- 100 ml vegetable stock
- 100 g grated cheddar cheese
- 1 tsp dijon mustard (optional)
- Salt and pepper, to taste
- Fresh thyme or parsley (optional)
For the pastry:
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for glazing)
🥣 Step-by-Step Instructions
Step 1: Prepare the Vegetables
Start by gently heating butter and olive oil in a large pan. Add the chopped onion and sliced leeks, cooking over medium heat for about 10 minutes until they’re soft and fragrant.
Step 2: Add the Potatoes
Add the diced potatoes to the pan and stir well. Pour in the vegetable stock, cover, and simmer for 10–12 minutes until the potatoes are tender but not mushy.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the leek and potato mixture and stir for 1 minute. Gradually add milk, stirring continuously to form a creamy sauce. Add the cheddar cheese, mustard, and seasoning. Cook until thickened, then remove from heat and let it cool slightly.
Step 4: Assemble the Pie
Preheat your oven to 200°C (400°F). Pour the filling into a pie dish. Cover with the puff pastry sheet, trimming any excess. Crimp the edges with a fork, and brush the top with beaten egg for that perfect golden finish.
Step 5: Bake and Serve
Bake for 25–30 minutes until the pastry is puffed and golden brown. Serve hot with a side salad, green peas, or roasted vegetables.
🍴 Tips for the Perfect Leek and Potato Pie
- Add extra flavor: A pinch of nutmeg or garlic enhances the creamy sauce.
- Make it vegan: Swap butter for vegan margarine, milk for plant-based milk, and cheese for vegan cheddar.
- Make ahead: The filling can be made a day in advance and stored in the fridge.
- Freezer-friendly: Freeze the pie before baking for up to 3 months.
Pair it with our Homemade Mashed Peas Recipe for a classic combo.
🧀 Variations You’ll Love
- Leek, Potato & Bacon Pie: Add cooked bacon bits for a savory twist.
- Leek, Potato & Mushroom Pie: Perfect for umami lovers!
- Cheesy Leek & Potato Pie: Double up the cheese for extra indulgence.
❤️ Why This Recipe Works
This leek and potato pie recipe is:
- Easy to make with simple ingredients
- Perfectly creamy and full of flavor
- Comforting and filling
- Great for meal prep or family dinners
For tips on making creamy sauces, visit Jamie Oliver’s Cream Sauce Guide{:rel=”dofollow”}
🥧 Frequently Asked Questions
1. Can I use shortcrust pastry instead of puff pastry?
Absolutely! Shortcrust pastry gives a slightly denser, buttery crust.
2. How long does leek and potato pie last in the fridge?
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
3. Can I freeze it?
Yes — freeze the unbaked pie for up to 3 months. Bake from frozen, adding 10 extra minutes to the cooking time.
🌿 Final Thoughts
This leek and potato pie recipe is the ultimate comfort dish — rich, hearty, and bursting with creamy flavor. Whether you’re a vegetarian or just love a good homemade pie, this one will quickly become a family favorite.
So, grab your apron and give this easy leek and potato pie a try today — your taste buds will thank you!