Leek, Mushroom and Potato pie

Oh my where has the time gone. Last week was half term holiday so I got nothing done, and now it is already Thursday and it seems I have also done nothing this week… but I really have! I have been doing lots of cooking, and trialing new recipes, so I’ve got a few dishes up my sleeves, but also a few that I need to try again to get them just right.

Its been a chilli week, and the forecast for next week is even colder, so I wanted a really nice warming meal, and this sure hit the spot! Like with most of my cooking, I start thinking in the morning “what do I feel like eating?”, decide on a menu, go out and buy the ingredients to cook (if I dont have them at home). In reality though it is not until both kids are home later that day when I do start cooking… so never a relaxed cooking experience. On the plus side the kids are always interested in what I am doing, and sometimes want to get involved. I am very keen for them to see and learn about different vegetables and how they can be used.

For this recipe I chose to use a store bought free-from pastry. I will get adventurous and try to make it someday, but my option will need to be both dairy free and gluten free, so a bit tricky for being homemade I think.


  • 1 tbsp non-dairy butter
  • 195 g leeks, sliced
  • 225 g mushrooms, sliced
  • 2 medium potatoes, chopped in 1″ cubes
  • 2 medium carrots, grated
  • 1/4 cup water
  • salt and pepper, to taste
  • 200 g free-from puff pastry


  1. Preheat oven to 180oC
  2. Add non-dairy butter to a pan on low-medium, once butter has melted add the sliced leeks to saute for 5-6 minutes.
  3. Add in the chopped potatoes and water and allow to simmer for 10 mins. Then add in the grated carrots and sliced mushrooms.
  4. Allow to cook for 20-25 minutes, or until the potatoes are soft (if you need to add more water, just add a little at a time).
  5. Add some salt and pepper to taste.
  6. Separate mixture into two individual pie dishes (I allowed the mixture to cool before baking, but it does not have to be done like this).
  7. Cut out and lay the puff pastry over the pie dish, using your fingers to press down on the edges.
  8. Remember to put slices into the pastry top to allow the steam to come out while cooking.
  9. Use some water to brush over the pastry before baking.
  10. Baked for 20-25 minutes until golden brown.

When dishing out, I cut off the pastry and set aside, then scooped out the pie filling onto my plate before resting the pastry on top. It all tasted great with some roasted broccoli* on the side. I did not add any gravy with this as the moisture from the cooked vegetables made the filling very moist and yummie!

* For the roasted broccoli, lay baking tray with some grease-proof paper and chop the broccoli into bite size pieces. Do not forget to chop up the stem as well to roast, you can use a peeler to take off some of the outer layer, but it taste great either way. Drizzle with some olive oil, salt, pepper and garlic powder then roast in the oven at 180oC for 15-20 minutes. You can cook at the same time as the pie.


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