Ham, leek & potato pie

Ham, leek & potato pie

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(53 ratings)

Prep: 20 mins Cook: 45 mins


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: per serving (for six)

  • kcal499
  • fat29g
  • saturates14g
  • carbs44g
  • sugars6g
  • fibre0g
  • protein18g
  • salt1.84g
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  • 2 tbsp butter



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

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 leek, finely sliced



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

  • 2 large potato, cut into small cubes



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

  • 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 leaf, optional
  • 375g pack puff pastry
  • 1 egg, beaten, to glaze (or use milk)



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


  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.

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Comments (65)

dankee's picture

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

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.

laurabartram's picture

I love this recipe and have made it for guests abroad who now are converts to English cuisine! I parboil the cubed potatoes for about 5 minutes before adding them in, however, as I found them a bit too firm the first time I made the pie.

reidjan's picture

this is as good as it looks, yummy

charlie1012's picture

Made this recipe for my family tonight and it was fantastic! My husband went back for 3rd's and theneven scraped the dish clean!

skeldie's picture

Scrummy pie - one of my favourites! :-)

littlekay61's picture

I have prepared this using leftover roast chicken and some ham. I was looking for a recipe for using up chicken and found this one...not reading it properly I thought it was for chicken, but I have replaced the ham with cooked chicken, and used single cream that was left over from Christmas as well as adding a swede and some carrot, it smells delicious, and will be sampled later today at dinner time!

lauramcentee's picture

Very nice and really tasty. Enjoyed by the whole family.

dthom3uk's picture

Really tasty recipe. Cooked for slightly longer and served with cheddar mash. Nice!

pinkfluffychic's picture

Made this for the first time last night and it was delicious! I did the recipe exactly as stated but used english mustard instead of wholegrain.
It was so easy to cook and only used one pan which is a bonus!
This will definitely become a favourite :)

traciekan's picture

great recipe i added the left over stuffing and a spoon or two of leftover cranberries. i prepped in a low casserole so just had to tuck pastry in on top so used one pan. excellent!

mrsbuttery's picture

I love this recipe ( I make it with the garily greens n the side) and i am about to make it for the second chirstmas...i just wondered if anyone has tried freezing the pie?? I have enought ham left for two pies and I would like to freeze one! Help!

giordifer's picture

Good homey pie. Delicious and I will definitely do it again :)

zoedroberts's picture

Simply the best pie I have ever made!

flyingvcalledtim's picture

Fantastic recipe! I chucked in some chestnut mushrooms and broccoli, managed to feed me, my boyfriend and my flatmate twice!

debbiesd's picture

As we have our own pigs and therefore gammon - this is a great recipe for the gammon leftovers. Very easy to do, although I did read the first step incorrectly so we had hard potatoes - whoops! Have made a few times, and each time it is delicious.

kuifke's picture

I'm always a fan of one pot dishes. Simple and tastefull.

vickpole's picture

Have now cooked this with leftover roast chicken and it's also brill. My husband prefers it with chicken but I like them both the same.

nickelly's picture

This was my first pie attempt ever, and the whole family appreciated the results! Very nice! One thing to bear in mind is not to use a large pie dish, otherwise the pie mix is too sparse, so the pastry sinks into the dish, and puff pastry takes longer to cook and browns a little too much for my liking! A medium sized square or round dish would be about the right size.


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