Cheesy leek & potato pie

Cheesy leek & potato pie

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(33 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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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Ingredients

  • 3 leeks, cut into chunks
    Leeks

    Leek

    lee-k

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

  • small knob butter
    Butter

    Butter

    butt-err

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

  • pinch dried rosemary or thyme
    Rosemary

    Rosemary

    rose-mar-ee

    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
    Potato

    Potato

    po-tate-oh

    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
    Eggs

    Egg

    egg

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

Method

  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, questions and tips

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roullours
5th May, 2016
5.05
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
12th Apr, 2014
5.05
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
20th Apr, 2013
4.05
This pie is very tasty. I also added red onions and other herbs to it.
sylvette
8th Jan, 2013
5.05
Beautiful pie! Lovely combination. One of my favourites. Thanks BBC Good Food
harrymondeo
30th Dec, 2012
5.05
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
1st Dec, 2012
4.05
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
10th Jun, 2012
5.05
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
15th May, 2012
5.05
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
25th Apr, 2012
5.05
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
10th Mar, 2012
5.05
Really tasty, worked well with Puff Pastry instead of short crust and a splash of white wine to the leeks was gorgeous! Yummy!

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Ruxanda
12th Feb, 2016
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
goodfoodteam
28th Apr, 2016
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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