Leek and Potato Pie

Vegan Leek and Potato Pie - Kitsunetsuki Kitchen

I can’t imagine anyone disliking leek and potato pie. For vegans, leek and potato is one of the best fillings for a savoury pie, as the combination of leek, herbs, and mustard is flavoursome enough that the lack of cheese is not really noticeable (although you might want to add nutritional yeast). One thing I’ve found in returning to this recipe is that slicing leek very thinly does more to bring out the flavour of the leek–or perhaps it just ensures a more even spread, either way, it does something. So, here’s a very simple recipe for a vegan leek and potato pie. Simple because you can pretty much wing it, add in other greens you need to use up, and also because I’m super lazy so I don’t make the pastry from scratch – most Jus-Rol pastry in the UK is vegan friendly! If you want to be an absolute saint and make your own pastry, there’s nothing holding you back. These quantities feed 4-6 depending on hunger levels and side dishes.

Vegan Leek and Potato Pie - Kitsunetsuki Kitchen

You’ll need:

~500-600g potatoes, peeled and chopped
2 large leeks, chopped thinly
100g cabbage,
1 tbsp thyme
1/2 tbsp parsley
olive oil/vegan butter
2 tbsp wholegrain mustard
1 x pre-rolled puff pastry OR 350g homemade pastry
salt and pepper
optional: a splash of almond milk, nutritional yeast

Vegan Leek and Potato Pie - Kitsunetsuki Kitchen

Method (you might need to adjust these depending on what pastry you’re using–these work for Jus-Rol’s puff pastry!)

1) Preheat your oven to 200C.

2) Boil the potatoes for 7-10 minutes on a medium heat until just about soft.

3) Meanwhile, heat a glob of oil/butter in a large pan, add the chopped leeks. When they’re softening, add the cabbage along with 1 tbsp thyme and 1/2 tbsp parsley.

4) When the potatoes are just cooked and the leek and cabbage is soft, take everything off the heat and mix together along with 2 tbsp of wholegrain mustard. Season to taste. If the mix looks a little too dry, add some almond milk or more oil/butter–not enough so there’s liquid at the bottom of the mix, but enough to make it a bit ‘slurpy’.

5) Cover the bottom of a heavy dish with pastry so it comes slightly up the sides. Fill with the leek and potato, and cover the top with more pastry. Fold the edges over onto the top and press down with a fork. Shape any remaining pastry into simple leaf shapes, dab the backs with water and use to cover up any messy bits.

6) Put your pie in the oven for 40 minutes until golden on top (again, depending on what pastry you’re using!) – serve, and enjoy!

Vegan Leek and Potato Pie - Kitsunetsuki Kitchen Vegan Leek and Potato Pie - Kitsunetsuki Kitchen Vegan Leek and Potato Pie - Kitsunetsuki Kitchen

3 Responses to “Leek and Potato Pie”
  1. A really lovely looking dish. Commenting for myself and on behalf of BritMums and thanking you for taking part

  2. Clem says:

    I made this recipe swapping out potato for a couple different types of squash and it was DELICIOUS – 5 stars out of a possible 5 stars, i.e. all the available stars. Heavily recommend making and eating this pie.

Check out what others are saying...
  1. […] days get ever so slightly warmer I’m no longer really in the mood for wintery staples like leek and potato pie, which has been my go-to meal for using up leek. My recent solution has been this leek, pea and […]

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