Potato and Leek Pie
I bring you the Potato and Leek Pie with *SHOCK HORROR*, shop-bought short-crust pastry.
I LOVE making a proper good pie because it feels a bit retro and reminds me of my nan. I also wanna make ya life easy, but tastier. There’s no shame in buying pastry and lots of chefs do it. We’re all busy, we’re all tired. We just want a banging tea without the faff. I also used scrap bits of potato I had left over, so there’s no absolutely no finesse with this dish, it’s very much a ‘bung it all’ kinda meal. Serve up with seasonal greens if you want even more veg.
If you do want a bit of faff and have an extra 10 mins, feel free to plait the pastry and decorate your pie topping to give it that rustic, wholesome pie look from the movies. You may even see those wavy, alluring smell lines if you place it on a windowsill.
Ingredients
- Scraps of potatoes or equivalent of 2 potatoes
- 2 leeks
- 4 stems of celery
- 1 onion
- 2 garlic bulbs
- Good glug of olive oil
- Plenty of salt and pepper
- 2 tbsp plain flour
- 1 vegetable stock cube
- 100ml-ish water
- 250ml single cream (or oat cream)
- Some parsley or dill if ya fancy
- 1 pre-rolled shortcrust pastry
- 1 egg (or oat milk to brush with)
Method
- Clean and slice your leeks and celery.
- Slice your onions and garlic.
- In a large saucepan, sauté off your onions, leeks and celery in olive oil. Once soft add your garlic and potatoes. Season heavily!! Let that cook for around 5 mins.
- Add in your flour.
- Chuck in your stock cube and water, let the mixture thicken.
- Once glumpy (I feel like this needs to be a real word), add in your cream and season again, tasting as you go.
- Once the cream is incorporated, throw in some herbs if you like and tip out into an oven dish/pie dish (now if you have enough pastry you can line all around).
- Lay the pastry on top and cut to shape.
- Then if you feel like it you can make some nice decorations like plaits and twists. Or one of those creepy pie faces I keep seeing on TikTok? Bit obsessed.
- Fork the edge and make two little pricks in the top.
- Add on your decs and egg or oat wash.
- (You can do step 11 like 3 times but in between coatings leave the pie in the fridge for 30 mins then you’ll get a super golden, shiny crust).
- Cook at 180°C/350°F/Gas Mark 4 for 1 Hour until GOLDENNNN.