Leek and Potato Pie

Leek and Potato Pie

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Servings: 4
Calories: 395


  • 1 lb leeks
  • salt
  • 1 1/2 lb potatoes
  • 1 1/2 oz margarine or butter
  • 1 oz plain flour
  • 1/2 pint warm milk
  • pinch of freshly grated nutmeg
  • freshly ground black pepper
  • 2 oz Cheddar cheese grated
  • margarine or butter for greasing


  • Trim the leeks, discarding most of the dark green part. Slice thickly and wash under cold running water until completely clean. Cook in boiling salted water for 8-10 minutes or until almost tender. Drain thoroughly, reserving the stock.
  • At the same time, cook the potatoes in boiling salted water for about 20 - 25 minutes or until tender. Drain.
  • While the vegetables are cooking, make the sauce: melt 25 g (1 oz) margarine gently in a small saucepan, sprinkle in the flour and stir over low heat for 2 minutes until straw-coloured. Remove from the heat and gradually stir in all but 2 tablespoons of the milk, then return to the heat and simmer, stirring, until thick and smooth. Measure out 150 ml (1/4 pint) of the leek stock; stir gradually into white sauce. Bring back to the boil, stirring constantly,
  • then add the nutmeg and salt and pepper to taste. Remove the pan from the heat.
  • Heat the oven to 190°C (375°F) Gas 5.
  • Slice one-third of the potatoes, stir them gently into the leeks and turn into the base of a greased 1 L/2 pint ovenproof dish. Pour on the sauce; carefully turn vegetables with a fork, to coat thoroughly.
  • Add remaining margarine and milk to the rest of the potatoes, season with pepper, then mash them until smooth. Beat in half the cheese with a wooden spoon. Taste and adjust seasoning.
  • Spread the mashed potato over the vegetables, then sprinkle on the rest of the cheese. Stand the dish on a baking sheet and bake in the oven for 20 - 25 minutes, or until the topping is golden brown. Serve hot.
Calories: 395 kcal
Carbohydrates: 54 g
Protein: 11 g
Fat: 16g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 44 mg
Sodium: 222 mg
Potassium: 1022 mg
Fiber: 6 g
Sugar: 9 g
Vitamin A: 2397 IU
Vitamin C: 47 mg
Calcium: 260 mg
Iron: 4 mg
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