Ham, leek & potato pie

Ham, leek & potato pie

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(58 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 leeks, finely sliced



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

  • 2 large potatoes, 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 leaves, 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, questions and tips

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5th May, 2012
In my previous comment, I meant STOCK not SOCK! I don't think my socks would add much flavour to my soup.
5th May, 2012
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.
28th Apr, 2012
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!
23rd Apr, 2012
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.
15th Mar, 2012
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.
14th Feb, 2012
this is as good as it looks, yummy
13th Feb, 2012
Made this recipe for my family tonight and it was fantastic! My husband went back for 3rd's and theneven scraped the dish clean!
18th Jan, 2012
Scrummy pie - one of my favourites! :-)
16th Jan, 2012
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!
12th Jan, 2012
Very nice and really tasty. Enjoyed by the whole family.


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