Ham, leek & potato pie

Ham, leek & potato pie

  • 1
  • 2
  • 3
  • 4
  • 5
(52 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

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

Comments (64)

lurvlyloz's picture

My tatos were a bit hard but will cook a little longer next time. Will def make again very easy to make

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

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

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

venusspecimen's picture

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

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

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

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

wonderfull dish! I added some good quality cooked ham.

lizleicester's picture

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

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

aleksandrar's picture

Too good!

murdolis's picture

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

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

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!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.