Cheesy leek & potato pie

Cheesy leek & potato pie

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(37 ratings)

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, questions and tips

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10th Mar, 2012
Really tasty, worked well with Puff Pastry instead of short crust and a splash of white wine to the leeks was gorgeous! Yummy!
30th Jan, 2012
This was really nice! Swapped a leek for a red onion... still a lot of potato though. But was a really tasty dish.
20th Dec, 2011
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...
3rd Sep, 2011
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 !!!
27th Feb, 2011
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!
24th Feb, 2011
Add 200 ml single cream to the mix before baking - naughty but much nicer!
26th Jan, 2011
I added a heaped teaspoon of grainy mustard to the filling - worked really well and went down a treat!
13th Jan, 2011
This pie is delicious & so, so easy. Will definately be making this again - a proper pie.
9th Nov, 2010
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.
18th Oct, 2010
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.


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