Olive Magazine
Vegetarian Pot Pie Recipe with Leeks and Cheese

Creamy leek and cheese pie

Published: February 18, 2015 at 5:03 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal751
fat48g
saturates26.5g
carbs51.8g
fibre5.2g
protein25.2g
salt2g
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Try this leek and cheese pot pie, then check out our vegetable pie, mini leek and potato pies, spinach and feta pie and more comforting vegetarian pie recipes.

We've also got more delicious vegetarian recipes to try including our vegetarian quiche, vegetarian wellington and vegetarian shepherd's pie.

Ingredients

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

Method

  • 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
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