Looking for a delicious and satisfying meal? This Cheesy Leek and Potato Pie is the perfect choice! Full of flavour and incredibly filling, it’s an ideal dish for a meat-free Monday. Plus, it’s quick and simple to prepare – making it a go-to for busy nights when you want something comforting without the hassle.
We’re big meat eaters. I love most meats. But I don’t need meat. I’m not someone who feels as though a meal is incomplete without meat, and I actually quite often order vegetarian and vegan options because I adore vegetables, too. Sometimes, that’s more than enough.
We don’t have a meat-free Monday every week, and certainly not when there’s leftover Sunday lunch meat to cook with. But, when we do, it’s something that we enjoy.
This potato and leek pie is delicious! A simple cream sauce with mustard is all you need to pull the flavours together. It’s easy to make, filling and just incredibly tasty.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Why I Love Potato Leek and Cheese Pie
Potato and leek pie is perfect because:
- Cheese leek and potato pie is honestly delicious.
- You can serve it with any veggies for a filling family dinner.
- It’s an easy recipe for potato and leek pie. I don’t even make my own pastry!
- Easy potato and leek pie is cheap, which is always good!
- Potato leek and cheese pie is super warming and filling, the perfect comfort food and great for winter!
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Ingredients For Leek and Potato Pie
When I make creamy leek and potato pie with cheese, I use:
Readymade Short crust Pastry – You can make your own. But I never make the pastry. Readymade is excellent, and I’ve never got time! I’m no Mary Berry!
Butter
Leeks
Onion
Potatoes – Any kind of white potato is good. Something like Maris Piper is perfect.
Plain Flour
Double Cream
Cheddar Cheese – A nice mature cheese is ideal for lots of flavour, but if you prefer mild, it will work.
Dijon Mustard – English mustard is fine if you don’t have Dijon.
Salt and Black Pepper
Egg – Some readymade pastry (especially ready-rolled) has already been egg-washed, so you might not need this. Check the package.
You’ll Also Need
Homemade pie is super simple. You don’t need lots of fancy equipment. I use:
- Potato peeler
- Sharp knife and chopping board
- Rolling pin
- Flameproof pan. I cook my filling in my Dutch Oven, but you could use a large saucepan or frying pan.
- Spatula
- Large saucepan and colander for the potatoes.
- A deep pie dish. I actually bake my pies in a deep (around 2 inches) 8-inch square cake tin, but any ovenproof dish or tin will do.
How to Make Leek and Potato Pie – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Peel and dice the potatoes into 1-2 cm bites.
Step Two
Place in a large saucepan and cover in lightly salted water.
Step Three
Place over medium heat on the hob.
Step Four
Bring to a simmer and cook for 10 minutes until they slightly tender.
Step Five
Drain and leave to one side until needed.
Step Six
Melt the butter in a large flameproof dish or pan over medium heat. I do this while my potatoes are simmering.
Step Seven
Add the leeks and onion and fry for 10 minutes until soft, stirring often. Don’t worry if it looks like a lot; the leeks will reduce as they cook and separate.
Step Eight
Sprinkle in the flour and stir well.
Step Nine
Por in the cream, stirring in a splash at a time, so there are no lumps of flour.
Step Ten
Stir in the Dijon mustard, grated cheese and a pinch of salt and pepper.
Step Eleven
Bring to a boil before reducing to a gentle simmer. Cook for 5-10 minutes until the cheese has melted and the sauce has thickened. Stir occasionally.
Step Twelve
Add the drained potatoes and stir.
Step Thirteen
Remove from the heat and leave to cool for as long as you can, stirring occasionally.
Step Fourteen
Roll out the pastry into two squares on a lightly floured surface. One big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be big enough to cover the top.
Step Fifteen
Preheat the oven to 180 degrees C (fan-assisted).
Step Sixteen
Grease your baking tin or pie dish with butter or margarine.
Step Seventeen
Place the larger pastry square into the tin and press into the bottom and sides, leaving a little hanging over the edges.
If any is too small, it’s okay to tear a bit of another side and patch it.
Step Eighteen
Spoon in the cooled pie filling mixture, filling as much as possible.
Step Nineteen
Cover with the other square of pastry. Press the edges together by firmly pinching around the tin. You might find this easier if you dampen your fingers with cold water.
Trim away any excess.
Step Twenty
Whisk an egg in a small bowl.
Brush the egg wash liberally on the top of the pie.
Step Twenty-One
Use a knife to stab two slits into the middle of the pastry so that the steam can escape the pastry lid as it cooks.
Step Twenty-Two
Place into the preheated oven and cook for 25-30 minutes until the pie crust is golden brown.
Step Twenty-Three
Remove from the oven and rest for a few minutes. Slice carefully.
Top Tips
My only tip is to taste the sauce and add more Dijon or salt and pepper to taste.
What to Serve with Potato and Leek Pie
I’m so boring with my pie. Mushy peas all of the way!
We actually also served this one with leftover Sunday roast veggies and carrot and Swede mash.
It’s super filling, so vegetables are enough, you don’t need anything like potatoes!
Variations
There are a few things that you could do differently when you make a simple leek and potato pie.
Air Fryer Leek and Potato Pie
The tin I generally use to make pies doesn’t fit in my air fryer, so I bake them in the oven.
You could make an air fryer leek and potato pie, though.
Set your air fryer to 180 degrees C and start at 15 minutes. Check every 5 minutes afterwards.
Make Your Own Pastry
You can, of course, make your own pastry if you prefer to. There’s a great recipe here.
Another option is adding a cute decoration. I’m not neat enough.
Leek and Potato Pie with Puff Pastry
I prefer shortcrust pastry for my pie, but you can also use puff if you prefer a flaky pastry.
Leftovers
Leftover potato and leek pie is excellent. But check your pastry!
Some ready-made pastry has “not suitable for reheating” of the packet. I’ve found this with supermarket’s own, but not jus roll.
Reheating Leek and Potato Pie
I serve my leftover pie with veggies, after reheating in an ovenproof tin in the oven for 15 minutes at 180 degrees C.
You could also reheat in the microwave for a few minutes or in the air fryer at 150 degrees C for 10 minutes.
How long it takes will depend on how much you’ve got left.
Storage
Store leftover pie in the fridge for 1-2 days.
Can You Freeze Leek and Potato Pie?
Yes, as long as your pastry is suitable for reheating, you can freeze leek and potato pie.
Remove from the cooking tin to cool quickly in a clean tub on the side.
Cover and freeze for up to two months, thawing fully in the fridge before reheating.
FAQ
Tons. If you are on a low-carb diet, this isn’t for you. You can get nutritional information in the recipe card at the bottom of this post.
Yes, if you use vegan pastry, swap the butter for a suitable vegan spread and use a vegan cream substitute. You can either skip the cheese entirely or use a vegan substitute. I recommend Violife, which I’ve always found melts really well.
Other Recipes
If you like this cheese leek potato pie, other pie recipes you might like include:
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Leek and Potato Pie
Equipment
- Large Dutch Oven (or frying pan)
- Pie Dish (this one is much better than my tin!)
- Saucepan
Ingredients
- 320 g Readymade Shortcrust Pastry
- 30 g Butter (+ Extra to grease tin)
- 500 g Leeks (Sliced)
- 1 Onion (Diced)
- 700 g White Potatoes (Peeled and diced into 1-2cm chunks)
- 1 Tablespoon Plain Flour (+ Extra to dust)
- 300 ml Double Cream
- 100 g Mature Cheddar Cheese
- 1 Tablespoon Dijon Mustard
- Salt and Black Pepper
- 1 Egg (Whisked)
Instructions
- Place the potatoes in a large saucepan and cover in lightly salted water.
- Place over medium heat on the hob.
- Bring to a simmer and cook for 10 minutes.
- Drain and leave to one side until needed.
- Melt the butter in a large flameproof dish or pan over medium heat.
- Add the leeks and onion and fry for 10 minutes until soft, stirring often.
- Sprinkle in the flour and stir well.
- Add the cream, stirring in a splash at a time, so there are no lumps of flour.
- Stir in the Dijon mustard, grated cheese and a pinch of salt and pepper.
- Bring to a simmer and cook for 5-10 minutes until the cheese has melted and the sauce has thickened. Stir occasionally.
- Add the drained potatoes and stir.
- Remove from the heat and leave to cool.
- Roll out the pastry into two squares on a lightly floured surface. One big enough to fill the bottom and sides of the tin with a little hanging over it.
- The other should be big enough to cover the top.
- Preheat the oven to 180 degrees C (fan-assisted).
- Grease your baking tin or pie dish with butter or margarine.
- Place the larger pastry square into the tin and press into the bottom and sides, leaving a little hanging over the edges.
- Spoon in the cooled pie filling, filling as much as possible.
- Cover with the other square of pastry. Press the edges together by firmly pinching around the tin.
- Trim away any excess.
- Use a pastry brush to brush the egg liberally on the top of the pie.
- Use a knife to stab two holes into the middle of the pastry so that the steam can escape as it cooks.
- Place into the oven and cook for 25-30 minutes until golden brown.
- Remove from the oven and rest for a few minutes before serving.
Notes
- You can prepare the rest of the filling while the potatoes are simmering.
- See the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
