Cheesy leek & potato pie served in a pie dish

Leek, cheese & potato pie

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(5 ratings)

Prep: 35 mins Cook: 1 hr, 10 mins

Easy

Serves 4-6

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (6)

  • kcal450
  • fat19g
  • saturates11g
  • carbs48g
  • sugars4g
  • fibre5g
  • protein18g
  • salt1.8g
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Ingredients

  • 500g (2 large) waxy potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bay leaf
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 leeks, halved and cut into ½ cm thick slices
    Leeks

    Leek

    lee-k

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

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 20g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 20g mature cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 250g melting cheese, like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)

For the pastry

  • 250g plain flour, plus extra for dusting
  • 140g cold butter, plus extra for the dish
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp vodka
    Vodka

    Vodka

    vod-ka

    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 2-4 tbsp iced water
  • 1 egg, beaten, to glaze
    Eggs

    Egg

    egg

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

Method

  1. To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.

  2. Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry. 

  3. In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.

  4. Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.

  5. Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish – press down to compact it.

  6. Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.

  7. Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

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Comments, questions and tips

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wydfoh
28th Feb, 2020
5.05
Very tasty pie. Fairly easy to make but takes a couple of hours from start to finish. My husband and I both had seconds and he had thirds aswell!
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