Ham, leek & potato pie

Ham, leek & potato pie

  • 1
  • 2
  • 3
  • 4
  • 5
(59 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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jan, 2012
Really tasty recipe. Cooked for slightly longer and served with cheddar mash. Nice!
29th Dec, 2011
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 :)
29th Dec, 2011
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!
27th Dec, 2011
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!
27th Nov, 2011
Good homey pie. Delicious and I will definitely do it again :)
19th Nov, 2011
I made up my own chicken, ham and leek pie last night and it was really lovely. A bit different to the usual kind, with potato inside. Check it out on my blog, recipes at random, at www.recipesatrandom.com http://recipesatrandom.com/2011/11/19/french-potato-tart-with-chicken-ham-and-leek/
8th Nov, 2011
Simply the best pie I have ever made!
13th Jul, 2011
Fantastic recipe! I chucked in some chestnut mushrooms and broccoli, managed to feed me, my boyfriend and my flatmate twice!
8th Jul, 2011
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.
10th Feb, 2011
I'm always a fan of one pot dishes. Simple and tastefull.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.