Ham, leek & potato pie

Ham, leek & potato pie

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(71 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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8th Mar, 2020
Made this tonight for tomorrow's tea so not yet tasted it fully finished. I used another person's review and added splash of white wine, carrots and mushrooms. Cooked it with a mash potato topping as trying to cut out alot of pastry etc. Dead easy to make. Like it's easy to freeze too. Hope it tastes good for family of four.
20th Sep, 2019
I think the potatoes should be (part-)cooked, shouldn't they?
John Compson's picture
John Compson
30th Oct, 2018
Just finished eating this super tasty recipe will have again I made it with a pre boiled hock £1.50 from the market leeks and shallots from my own garden pre rolled pastry from tesco good cheep grub and still got 1/2 of it for tommorow
Owen G's picture
Owen G
20th Jan, 2018
Very nice recipe! Used english mustard instead of dijon and it worked well - would advice parboiling the potatoes before cooking though
14th Jan, 2018
Agree with other comments that this is easily modified, added carrots, mushroom, mixed herbs, splash of white wine and worestershire sauce.Precooked all the ingredients before topping with filo pastry, ideal lighter option. DELICIOUS!
4th Dec, 2016
Amazing! Just finished eating this and it was so good. Very easy, relatively quick, and so full of taste. Followed it to the letter this time, but would be a really easy one to modify; looking forward to the leftovers!
2nd Jun, 2015
My tatos were a bit hard but will cook a little longer next time. Will def make again very easy to make
26th Aug, 2014
Quick, easy, economical, tasty mid-week meal, freezable.... Make double quantities, freeze one, save time, energy & still come home to an excellent tasty main course & you know what's gone in to it.... Can make variations & additions easily to suit your taste ! Turned out beautifully...Thanks Odelle
riddler's picture
24th Jan, 2014
Simple and very tasty, will definitely cook again
4th Jan, 2014
Delicious, filling, easy to prepare - love it! Have cooked this several times now for friends and family too and everybody has enjoyed it.


25th Mar, 2020
Should the potatoes be parboiled? They were a little undercooked on serving. Still delicious
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Hi, they do go in raw, can we suggest you cut them into smaller chunks next time and they should cook faster.
Bonny Dormer
5th Jan, 2017
Great recipe, next time I'll par boil the potatoes as they were a little hard.
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