Vegetarian Pot Pie Recipe with Leeks and Cheese

Creamy leek and cheese pie

  • serves 4
  • Easy

This creamy leek and cheese pie is a great, comforting veggie main that'll please the whole family. You can also freeze this easily for a stress-free midweek meal.


Try this leek and cheese pot pie, then check out our vegetable pie, vegetarian quichevegetarian wellington and other vegetarian recipes.



  • potatoes 300g, peeled and diced
  • leeks 3, sliced and washed
  • butter 50g
  • flour 2 tbsp
  • milk 200ml
  • cheddar 100g
  • gruyère  or other vegetarian melting cheese 100g
  • Dijon mustard 1 tsp
  • flat-leaf parsley a handful, chopped
  • puff pastry 300g
  • egg 1, to glaze


  • Step 1

    Cook the potatoes in a pan of boiling salted water for 10-12 minutes until just tender. Drain well.

  • Step 2

    Meanwhile, cook the leeks in the butter until softened, then sprinkle over the flour and stir in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you do, until you have a sauce. Stir in the cheese, mustard and parsley. Season, stir in the potatoes and tip into a pie dish.

  • Step 3

    Roll out the pastry to pound-coin thickness. Brush a little egg around the pie dish rim and top with pastry. Trim and crimp the edges, then brush more egg over the top. Cook for 25-30 minutes until crisp and golden.

Try one of our other vegetarian pie recipes 

Vegetarian Shepherd's Pie Recipe With Spiced Lentils

Nutritional Information

  • Kcals 751
  • Fat 48g
  • Saturates 26.5g
  • Carbs 51.8g
  • Fibre 5.2g
  • Protein 25.2g
  • Salt 2g