Leek and mushroom pie with potato pastry

Recipe summaryClick image to view larger version

Leek and mushroom pie with potato pastry

Suitable for vegans
Category Main course
Serves 6
Preparation 20 mins + chilling
Cooking 45 mins

Rating: Rated 4.3 / 5 (4 ratings)

GO VEGAN: To make this pie, ditch the dairy and replace with soya milk and cream, plus dairy-free spread.
If you don't have time to make this special potato pastry, you can use shop-bought puff instead. Use a fairly shallow pie dish to ensure everyone gets some of the delicious crust.


  • 350g floury potatoes, peeled and cut into smallish chunks
  • 75g butter
  • pinch of salt
  • 1 tbsp oil
  • 500g leeks, cut into 2cm pieces
  • 200g carrots, cut into similar-sized pieces
  • ½ tsp pink peppercorns
  • ½ tbsp chopped tarragon
  • 50ml milk
  • 150g plain flour
  • 1 tsp baking powder
  • 1 tbsp butter
  • 2 cloves garlic, peeled and sliced
  • 250g small button mushrooms, left whole, or flat mushrooms, cut into pieces
  • salt and pepper
  • 150g crème fraîche


Stage 1

Preheat the oven to 200C/fan 180C/gas 6.

Stage 2

Boil the potatoes until tender, about 10 minutes. Mash with the milk and butter.

Stage 3

Sift together the flour, salt and baking powder then work it into the potatoes with a fork or your hands. Form into a ball, then cool and chill for 30 minutes (this makes it easier to handle).

Stage 4

While the pastry is chilling, prepare the filling by frying the leeks, garlic, carrots and mushrooms in the butter and oil until they begin to soften. Mix in the pink peppercorns, salt, pepper and tarragon. Add the crème fraîche and stir well.

Stage 5

Spoon into a pie dish. Roll out the pastry and cover the filling. Boldly crimp the edges to seal and use the trimmings to decorate. Make a vent hole for the steam to escape (some of the sauce will too but it doesn't matter).

Stage 6

Bake for about 30–35 minutes until the top of the pie is crisp. Serve immediately with some spring greens and roasted parsnips.


Leek and mushroom pie with potato pastry


Leave a comment

Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.

CAPTCHA Image New image

Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 378g
  • Fat: 23.5g
  • Saturated fat: 14g
  • Protein: 7g
  • Carbohydrates: 36.5g
  • Sugars: 6.5g
  • Fibre: 5.5g
  • Salt: 1.5g

Rate this recipe

How do you rate this recipe?

1 2 3 4 5
Share this page with your friends...