Ham, leek & potato pie

Ham, leek & potato pie

  • 1
  • 2
  • 3
  • 4
  • 5
(51 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4 - 6

Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like

Nutrition and extra info

Nutrition info

Nutrition per serving (for six)

kcalories
499
protein
18g
carbs
44g
fat
29g
saturates
14g
fibre
0g
sugar
6g
salt
1.84g

Ingredients

  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 3 leeks, finely sliced
  • 2 large potatoes, cut into small cubes
  • 2 tbsp plain flour, plus extra for dusting
  • 300ml chicken or ham stock
  • 100ml pot crème fraîche (or use leftover double cream)
  • 2 tsp wholegrain mustard
  • 200g cooked ham, shredded
  • 4 bay leaves, optional
  • 375g pack puff pastry
  • 1 egg, beaten, to glaze (or use milk)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
  2. Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
  3. Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
  4. Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

Recipe from Good Food magazine, January 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
odelle's picture

Quick, easy, economical, tasty mid-week meal, freezable....
Make double quantities, freeze one, save time, energy & still come home to an excellent tasty main course & you know what's gone in to it....
Can make variations & additions easily to suit your taste !
Turned out beautifully...Thanks Odelle

riddler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple and very tasty, will definitely cook again

heather444's picture

Delicious, filling, easy to prepare - love it! Have cooked this several times now for friends and family too and everybody has enjoyed it.

sly242's picture

What a lovely little recipe! We had a veggie version with Quorn chicken pieces, Quorn bacon and left over roast potatoes. I did add some sweetcorn for a bit of colour and it got the thumbs up from all the family. Good, warming winter grub :)

frznjellybeans's picture

Really lovely pie. I didn't have mustard and left out cream due to allergies, but still an excellent recipe!

lizzafezza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great pie for using leftover meat. I also added carrot. Will make again.

venusspecimen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice enough. not amazing though. i would add another 100g of hock to the pie, otherwise its more potato and leek pie. i love that theres' no call for excessive seasoning as the ham, leeks and wotnot make all the flavour you need, especially if your stock is home made ham stock instead of chicken stock cube. i made a huge one for the family and two double portion ones and 6 mini ones in ramekins, for kids, froze most of it ready to thaw and bake in the future when i cant be bothered to cook much. a great simple quick meal with peas barely done and a blob of ketchup! ;-)

102011503's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is really lovely, I omitted the potatoes and added some cooked chicken and mushrooms. Easy to make and the family loved it.

karendouch's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really nice, omitted the mustard and added some carrot. Great way to use up leftover ham and children enjoyed it too!

kristi123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this on Friday night for my other half and his mum. It was easy to make and I made the day before so after work I could just put in the oven. My pastry did sink into the pie as my dish was slightly large however it was still really tasty and I would definitely make it again for a mid week meal. I made it even easier for myself by buying the new pulled ham packets in tesco. I used 300g of ham as we like our meat. Big hit. Thanks

Lay Di's picture
  • 1
  • 2
  • 3
  • 4
  • 5

wonderfull dish! I added some good quality cooked ham.

lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made a dairy free version by using soya marg to cook onions and leeks. Then added soya milk instead of creme fraiche and used Jus-rol puff pastry which has no milk products in it. The result was delicious (and easy peasy)!

jweg1210's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, yes, but I recommend using scrunched filo pastry instead of puff. I used leftover roasties.

aleksandrar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Too good!

murdolis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this time and again,and it's always a success! I would recommend using new potatoes instead of white one's however. Yum, yum!!!

crazymothercooker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple and delicious! Went down really well in our household.

mazzam's picture

In my previous comment, I meant STOCK not SOCK! I don't think my socks would add much flavour to my soup.

mazzam's picture

I regularly roast or boil a small gammon as an alternative to a roast joint at weekends. I use the sock for soups and occasionally pease pudding (being a Geordie). Sometimes I make a pie with the leftovers to my own recipe using butter, flour and milk for the sauce instead of adding cream. I will try this recipe and use low fat creme fraiche but will add chestnut mushrooms instead of the potato and serve it with mash & peas. If there is not enough ham left over I chop up a chicken breast and fry it up with the onion & leeks. As Dankee says, you could use gammon steaks chopped up and fry them up with the leeks and onions. It' a good idea.

dankee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Clearly from previous comments, people tend to use leftover Xmas ham to make this. I had some left in the freezer and made two of these tonight - it was absolutely delicious. Definitely set to become a family favourite but how often do we have leftover ham? Am going to try it with a tin of ham, or maybe some gammon so I can keep making this throughout the year!

m310d13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Hi there, I couldn't wait to make this pie but was a little disappointed with my effort, I'd saved the ham stock so used that, however, this made it very salty so in future I'd probably use chicken, also, I found that there was way too much wholegrain mustard and it was very overpowering so that put me off also, and the potatoes were undercooked....all this could be down to taste but if I was to do it again, i'd probably use dijon mustard rather than qholegrain, i'd blanch the potatoes and used chicken stock.

Pages

Questions

Tips