Leek and Potato Pie

Golden, flaky, and irresistibly comforting, this Leek and Potato Pie is a hearty classic that’s perfect for cozy dinners or family gatherings. Stuffed with a rich, creamy filling of tender sautéed leeks, garlic, and thyme-infused potatoes, this savory pie is elevated with melted cheddar cheese for an indulgent twist. Encased in buttery shortcrust pastry and baked to golden perfection, it offers a delightful contrast of crisp crust and velvety interior. With a short prep time of just 30 minutes and ingredients like fresh leeks, heavy cream, and a touch of thyme, this recipe combines rustic charm with simple elegance. Whether served alongside a fresh green salad or on its own, this pie is a crowd-pleasing comfort food you'll want to make again and again.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 6

Ingredients

• 50 grams Unsalted butter
• 1 tablespoon Olive oil
• 3 large Leeks
• 2 small Garlic cloves
• 400 grams Potatoes
• 1 teaspoon Thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 milliliters Heavy cream
• 100 milliliters Milk
• 100 grams Cheddar cheese, grated
• 2 tablespoons Plain flour, for rolling
• 500 grams Shortcrust pastry
• 1 large Egg, beaten

Directions

Step 1

Preheat the oven to 190°C (375°F).

Step 2

Thinly slice the leeks and mince the garlic. Peel the potatoes and cut them into small cubes, about 1 cm each.

Step 3

In a large pan, heat the butter and olive oil over medium heat. Add the leeks and garlic, and sauté for about 8-10 minutes until soft and fragrant.

Step 4

Add the potatoes to the pan along with the thyme, salt, and black pepper. Stir well to coat everything in the butter. Cook for an additional 5 minutes.

Step 5

Pour the heavy cream and milk into the pan, and simmer gently for about 10-12 minutes, stirring occasionally, until the potatoes begin to soften but hold their shape.

Step 6

Remove the pan from the heat and stir in the grated cheddar cheese. Set the filling aside to cool slightly.

Step 7

Lightly flour a clean surface and roll out two-thirds of the shortcrust pastry into a circle large enough to line a 23 cm (9-inch) pie dish.

Step 8

Gently press the pastry into the pie dish, trimming any excess, and pour in the cooled potato and leek filling.

Step 9

Roll out the remaining pastry into a circle large enough to cover the pie. Place it on top of the filling and seal the edges by crimping or pressing with a fork.

Step 10

Cut a small cross in the center of the pie to allow steam to escape. Brush the beaten egg over the pastry to give it a golden finish.

Step 11

Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.

Step 12

Allow the pie to rest for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1845.8g)

Amount per serving	% Daily Value*
Calories	4218.8

Total Fat 248.4g	0%
Saturated Fat 131.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 562.1mg	0%
Sodium 4803.1mg	0%
Total Carbohydrate 422.1g	0%
Dietary Fiber 27.8g	0%
Total Sugars 32.5g
Protein 83.4g	0%

Vitamin D 106.8IU	0%
Calcium 1339.7mg	0%
Iron 24.9mg	0%
Potassium 3705.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 7.8%

Carbs: 39.7%