Cheesy leek & potato pie

Prep: 10 mins Cook: 1 hr


Serves 6
This pie is made like an extra-large pasty, so you don't need a special dish or ring

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal555
  • fat34g
  • saturates17g
  • carbs52g
  • sugars2g
  • fibre4g
  • protein14g
  • salt0.83g
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  • 3 leeks, cut into chunks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small knob butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch dried rosemary or thyme



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 450g potato (1 very large baking potato is perfect), chopped into thick slices



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 140g melting cheese, such as cheddar, cut into small chunks
  • 500g pack shortcrust pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.

  2. Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

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Comments (32)

roullours's picture

Made the filling in my new, wonderful, shallow casserole. I just popped a ready rolled sheet of puff pastry on top - baked for about 25 minutes. It was really lovely, and not too heavy on the pastry.

vintagemunchkin's picture

Loved the rustic, making of the pie - so easy! I added mushrooms. Was very tasty and have ideas for variations... Will definitely make again!

2011honey's picture

This pie is very tasty. I also added red onions and other herbs to it.

sylvette's picture

Beautiful pie! Lovely combination. One of my favourites. Thanks BBC Good Food

harrymondeo's picture

PanClanger, you are so right! make your own pastry and don't worry about the egg (bit of a waste!). Also agree that this is a top pie! I always like to cook to the season, and as a winter warmer this is just right. Served with baked beans with just a half teaspoon of harissa paste to make them more interesting. A regular for me!

vivaves's picture

this is delicious with some baked beans and a big salad. I made my own shortcrust pastry (not exactly difficult or time consuming, and much cheaper) and added a pinch of rubbed sage to the filling. It was gorgeous! I don't think you need to use an egg if it's just for glazing - I just brushed the pie with some milk and it was absolutely fine. It's not as if it was ever going to be a high-end dinner party dish, so what the heck. Using an egg when you don't need it is wasteful. Also, I don't bother trimming it to neaten it up. Just eat it, it's all good. I would like to give it 5 stars, as it's a delicious pie, but because the recipe suggests using an egg when it's not necessary I'm being stingy.

jenna18's picture

made it into more of a pasty than a pie by just folding over the pastry, but delicious recipe and very easy, and they freeze well too!

juliebahrain's picture

I was pleased with this. I made a smaller pie, making the pastry myself. I used a very small leek, half sweet potato half normal potato, garlic, a couple of finely sliced shallots, added both dried rosemary and sage,as well as the cheese, and stirred blob of double cream into the mix to moisten it :-). It would go well with chicken in the mix too.

jb5370's picture

Forgot to add the salt but was still delicious. Used grated mozarella which was good but think cheddar as per the recipe would have been a stronger taste.

littlepearly's picture

Really tasty, worked well with Puff Pastry instead of short crust and a splash of white wine to the leeks was gorgeous! Yummy!

elmziexx's picture

This was really nice! Swapped a leek for a red onion... still a lot of potato though. But was a really tasty dish.

kirstyjolly's picture

YUM! Brilliant family dinner idea and on the non-expensive side as well. I also threw in some bacon bits and it made it super delicious. I'm sure I will be returning to this recipe idea again and again...

bardith's picture

OMG this was wonderful, First time attempt. Made own pastry with butter of course: 12 oz flour and 6oz butter. Making it now for the second time and will cut potatoes smaller and will add fete cheese with mixture, and still sprinkle cheese over top before putting pastry hat on. Next day we had warmed up and made some gravy, delicioso. Even my hubby has suggested other ingredients to put in, for those who like to have chicken/meat with their veg. Its basically a larger pastie but much much nicer. Really is a great way of using up vegetable before they loose their 'peak'. Bon appetitie !!!

natalie1979's picture

Really easy to make and utterly delicious! Just as good the next day too - would be perfect to take along cold to a picnic... the filling stays together really well. Also, the baking tray method's fab - there's no going back :) Top marks from us!

frenchkitchen's picture

Add 200 ml single cream to the mix before baking - naughty but much nicer!

daisynorth's picture

I added a heaped teaspoon of grainy mustard to the filling - worked really well and went down a treat!

crumbles's picture

This pie is delicious & so, so easy. Will definately be making this again - a proper pie.

violenceinbustop's picture

Made it twice, once with thyme and once with rosemary. The consensus was that the rosemary version turned out better.

Quite impressive results for such an easy dish.

suesant's picture

Best veg pie I've cooked and my pastry was so light...a first for me. Didn't use ready made pastry... I made my own which was the best I've made for a long time. Must be getting better at it! If you freeze portions they defrost so well. Will definately be making it again, maybe adding some spices or different veg.

momotate's picture

I had been to the farmers market and bought some lovely leeks so I made this last night for supper and it was marvelous. I cheated (and saved time) by useing a store bought pie crust. I only had one so I folded it in half,was more then enough for my husband and myself. I egg washed and lightly salted the top before baking, great appearance. I also added cubed ham, garlic powder and pepper. It is a great base recipe to alter anyway your preferences lead you. Will definately be making this again.


Questions (2)

Ruxanda's picture

Do you think this recipe would work well with cottage cheese instead of cheddar? I'm trying to cut down on calories as much as possible.

goodfoodteam's picture

Although cottage cheese, would probably work, it will have a wetter consistency and a milder flavour. If you wanted to keep the filling the same you could cut down the calories by using filo pastry instead of the shortcrust.

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