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    Home » Recipes » Vegetarian/Vegan Meals

    Leek and Mushroom Potato Pie (Puff Pastry)

    November 11, 2019 By Monika Last Updated September 11, 2023 18 Comments

    Jump to Recipe
    Side view of mushroom and leek pie with golden brown pastry in white bowl with fork, with pie dish and mushrooms in background.

    This leek and mushroom pie with potatoes is not only deliciously comforting and satisfying but also healthy. It’s full of flavour, brimming with vegetables, low in fat and comes with a light and crispy puff pastry topping.

    Side view of leek and mushroom pie topped with golden brown pastry on white bowl with fork, plaid red-and-white cloth to the right, pie in dish and mushrooms in background.

    This nourishing leek and mushroom pie is a fantastic one-pot dinner idea the whole family will love. It contains a handful of ingredients and is very simple to put together.  You won’t need complicated spices, salt and pepper will suffice.  Enjoy it as a vegetarian main dish or alongside chicken or turkey.

    Leek and mushroom pie ingredients

    • Leeks

    Leeks are quite sweet so pair really well with earthy mushrooms.  Ensure you rinse your leeks well before slicing to remove any soil. Also, after you’ve chopped the dark green bits you can rinse them again in a strainer (optional).  Drain thoroughly before putting in the pan.

    • Mushrooms

    I used a fair amount of regular mushrooms as well as a bit of dried porcini mushrooms for extra richness and intensity of flavour. Porcini mushrooms can be expensive (unless you get them from a Polish delicatessen, which I recommend you do) but you’ll only need to use a few so this is still a pretty frugal recipe. Even a very small amount of porcini (I used 9 grams) will add loads of flavour to your pie. 

    I like to add a bit of porcini to most of my mushroom recipes, which include vegan cabbage rolls with mushrooms, creamy mushroom potato soup as well as chicken and mushroom casserole.

    • Potatoes

    Use waxy potatoes which will hold their shape well in cooking, such as salad or baby potatoes.  In the UK waxy potato varieties include Charlotte, Maris Peer and Jersey Royals.  If you are in the US use Yukon Gold.  You can cube the potatoes rather than just halve them as I have done.  This is personal preference.

    • Puff Pastry

    Remove the pastry from the fridge at least 30 minutes before making the recipe.  If you are using frozen pastry defrost it in the fridge overnight.

    Step-by-step recipe instructions

    1.Boil the potatoes in salted water with a bay leaf until fully cooked but still firm.  Drain well and place in the bottom of your pie dish. While the potatoes are boiling make the filling.

    Peeled, halved potatoes in oval casserole dish.

    2. Rinse the porcini mushrooms rubbing gently with your fingertips to remove any grit, then place in a small bowl and add a little water just to cover the porcini (about 4 tablespoons).  Leave to soak while you prepare the other ingredients.

    Dried porcini mushrooms in small white bowl with water.

    3. In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often.  Season to taste and transfer into a bowl. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/ gas mark 6).

    Chopped leeks in large skillet with black spatula to the right.

    4. In the same pan heat up 2 more tablespoons of oil and fry the mushrooms over a fairly high heat for about 6 minutes until they reduce in volume and release water. Chop up the porcini, add into the mixture (along with the water they soaked in) and stir in the parsley (if using).

    Chopped mushrooms and parsley in large skillet.

    5. Add the leeks, corn flour, onion granules and fromage frais. Stir and continue cooking until the mixture thickens.  Add in the water, stir, season generously and remove from the heat.

    Chopped leeks, mushrooms, yogurt and flour in large skillet with red spatula.

    6. Pour the mixture over the potatoes.

    Creamy mushroom and leek mixture in oval casserole dish.

    7. Place your pastry sheet over the top and trim to fit your dish gently sealing along the edges and removing any air pockets. Make a little cut in the centre to allow excess steam to escape and brush the pastry with the egg wash.

    Uncooked pie in large oval dish.

    8. Bake in the centre of the oven for 30 minutes or until golden brown.  If the pastry starts to brown too much after 20 minutes cover it loosely with parchment paper or foil. Remove from the oven, rest for 5 minutes then serve.

    Pie with golden brown pastry on top in oval dish.

    Top tips for making mushroom and leek pie

    • Make ahead: You can boil the potatoes in advance and once cooled refrigerate until you are ready to make the recipe. Also once you’ve assembled the pie you can refrigerate it overnight and bake the following day (ensure the pie filling has had time to cool down before covering it with the pastry).
    • Substitutions: I used fresh parsley but you could swap that for a bit of thyme (1 tsp) or not use any herbs at all. I also used naturally low in fat fromage frais, but you can use crème fraiche instead if you prefer (though keep in mind it’s much more calorific).
    • Baking: If the pastry starts to brown too much after 20 minutes in the oven, cover it loosely with baking paper or foil.
    • Best served immediately while the pastry is hot and crispy.
    • Freeze it: Freeze the pie, uncooked, covered, for up to 3 months. Bake from frozen (do not freeze the pie if you’ve used previously frozen pastry to make it).

    Another healthy vegetarian pie you might like is vegetarian sausage pie with mushrooms and sweet potato. Check out also this collection of over 12 healthy vegetarian pasta meals.

    Mushroom and leek pie topped with golden brown pastry in white oval dish with spoon, mushrooms and pie in white dish in background.

    You might also like

    • Salmon Pot Pie with Spinach & Sweet Potato (Puff Pastry)
    • Mini Chicken and Asparagus Pot Pies (Healthy)

    Keep in touch!

    If you make this healthy leek and mushroom pie with potatoes I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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    Recipe

    Side view of leek and mushroom pie topped with golden brown pastry on white bowl with fork, plaid red-and-white cloth to the right, pie in dish and mushrooms in background.

    Leek and Mushroom Potato Pie (Puff Pastry)

    This leek and mushroom pie with potatoes is not only deliciously comforting and satisfying but also healthy. It’s full of flavour, brimming with vegetables, low in fat and comes with a light and crispy puff pastry topping.
    4.75 from 12 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 440kcal
    Author: Monika Dabrowski

    Equipment

    • Large pan
    • Medium size casserole dish (approx. 5cm/2inches deep)

    Ingredients

    • 1.1 pounds (500 g) leeks rinsed thoroughly, finely chopped
    • 1.1 pounds (500 g) regular mushrooms wiped, finely chopped
    • 0.32 ounces (9 g) dried porcini mushrooms plus 4-5 tablespoons of water for soaking
    • 1⅓ pounds (600 g) potatoes waxy (Yukon Gold, Charlotte), peeled, halved or cubed (peeled weight)
    • 4 tablespoons parsley finely chopped
    • 3 tablespoons fromage blanc/fromage frais or creme fraiche, sour cream
    • 2 tablespoons cornstarch/UK corn flour
    • ½ teaspoon onion granules
    • ⅓ cup+1tbsp (90 ml) water
    • 3-4 tablespoons olive oil
    • 1 sheet ready rolled puff pastry 375g/13.43oz
    • 1 small egg lightly beaten
    • Fine sea salt and pepper to taste

    Instructions

    • Boil the potatoes in salted water with a bay leaf until fully cooked but still firm.  Drain well and place in the bottom of your pie dish. While the potatoes are boiling make the filling.
    • Rinse the porcini mushrooms rubbing gently with your fingertips to remove any grit, then place in a small bowl and add a little water just to cover the porcini (about 4 tablespoons).  Leave to soak while you prepare the other ingredients.
    • In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often.  Season to taste and transfer into a bowl. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
    • In the same pan heat up 2 more tablespoons of oil and fry the chopped mushrooms over a fairly high heat for about 6 minutes until they reduce in volume and release water.
    • Chop up the porcini and add into the pan (along with the water they soaked in). Add the leeks, parsley, corn flour, onion granules and fromage frais. Stir and continue cooking until the mixture thickens.  Add in the water, stir, season generously and remove from the heat. Pour the mixture over the potatoes.
    • Place your pastry sheet over the top and trim to fit your dish gently sealing along the edges and removing any air pockets. Make a little cut in the centre to allow excess steam to escape and brush the pastry with the egg wash.
    • Bake in the centre of the oven for 30 minutes or until golden brown.  If the pastry starts to brown too much after 20 minutes cover it loosely with parchment paper or foil. Remove from the oven, rest for 5 minutes then serve.

    Notes

    • Make ahead: You can boil the potatoes in advance and once cooled refrigerate until you are ready to make the recipe. Also once you’ve assembled the pie you can refrigerate it overnight and bake the following day (ensure the pie filling has had time to cool down before covering it with the pastry).
    • Substitutions: I used fresh parsley but you could swap that for a bit of thyme (1.5 tsp) or not use any herbs at all. I also used naturally low in fat fromage frais, but you can use crème fraiche instead if you prefer (though keep in mind it’s much more calorific).
    • Baking: If the pastry starts to brown too much after 20 minutes in the oven, cover it loosely with baking paper or foil.
    • Best served immediately while the pastry is hot and crispy.
    • Freeze it: Freeze the pie, uncooked, covered, for up to 3 months. Bake from frozen (do not freeze the pie if you’ve used previously frozen pastry to make it).

    Nutrition

    Serving: 1serving | Calories: 440kcal | Carbohydrates: 53g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 966mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1653IU | Vitamin C: 24mg | Calcium: 92mg | Iron: 4mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    3440 shares

    Comments

      4.75 from 12 votes (5 ratings without comment)

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    1. Nige says

      January 21, 2023 at 9:01 pm

      5 stars
      Made this pie, didn't follow exactly but the use of potatoes in the bottom of the dish is a really good twist and adds a great taste.

      Reply
      • Monika says

        January 22, 2023 at 11:23 am

        Glad you enjoyed it! Thanks for the feedback:)

        Reply
    2. Nora Ryan says

      April 04, 2021 at 5:53 pm

      4 stars
      Very nice but I must say we found it a trifle bland. Perhaps we eat too much spicy food. We will try it again,however.

      Reply
      • Monika says

        April 06, 2021 at 8:08 am

        Hi Nora, potatoes are quite bland so I can see where you are coming from. It's very important to season every component of this recipe as you cook it, not afterwards. Also for added flavour try sprinkling a little grated parmesan over the potatoes and/or the vegetables before covering with pastry. Adding a little thyme into the mushroom mixture will add a new flavour dimension to this dish.

        Reply
    3. Dawn says

      July 04, 2020 at 8:25 pm

      This looks delicious!! I’m vegan and wondering if you have any substitute suggestions for the fromage frais?

      Thank you!
      Dawn in Texas

      Reply
      • Monika says

        July 05, 2020 at 7:33 pm

        Hi Dawn! I would try using something like a soya based, such as silken tofu or cashew vegan yogurt or soft cheese, however, I haven't actually tried to make this recipe vegan so I am guessing here. The main thing to remember is that your want to thicken the sauce and add creaminess so if there is a product you've used before that works well as a thickener then use that in this recipe. I hope you find a vegan substitute that works:)

        Reply
    4. Rebecca - Glutarama says

      November 18, 2019 at 10:22 pm

      5 stars
      Oh just look at that pastry! I do so love a crusty pie, this is a real hearty autumnal family dinner.

      Reply
      • Monika says

        November 19, 2019 at 7:45 am

        Thank you Rebecca!

        Reply
    5. Eb Gargano | Easy Peasy Foodie says

      November 18, 2019 at 8:12 pm

      5 stars
      Yum - this looks very hearty and satisfying. Perfect for chilly winter evenings 😀 Eb x

      Reply
      • Monika says

        November 19, 2019 at 7:46 am

        Thanks Eb!

        Reply
    6. Michelle Rolfe says

      November 17, 2019 at 3:49 pm

      5 stars
      Must try this recipe. I do love a good pie but we are trying to have days where we reduce our meat intake and the heartiness of this recipe means that the family won't miss it. Thanks for sharing with #CookBlogShare. Michelle

      Reply
      • Monika says

        November 18, 2019 at 9:23 am

        This really is a hearty meal, let me know how it turns out for you if you do try it!

        Reply
    7. Kat (The Baking Explorer) says

      November 15, 2019 at 9:33 am

      5 stars
      I am cursing my partner so bad right now because he doesn't like mushrooms and this looks amazing!! I'm going to have to kick him out for the night and invite some fellow mushrooms lovers over!!

      Reply
      • Monika says

        November 16, 2019 at 10:07 am

        Yes, you kind of have to love mushrooms to like this dish:)

        Reply
    8. DeeDee says

      November 14, 2019 at 8:36 pm

      This looks amazing! As usual 😉

      Reply
      • Monika says

        November 16, 2019 at 10:07 am

        Thank you! That's very kind:)

        Reply
    9. Chloe Edges says

      November 14, 2019 at 6:18 pm

      5 stars
      Th colour and puff on that pastry is giving me the feels!

      Reply
      • Monika says

        November 16, 2019 at 10:09 am

        That's a good thing, right🤔😄?

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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