Vegan Leek & Potato Pie
Vegan Leek & Potato Pie, the perfect winter warmer for the whole family. A comforting, hearty vegan pie filled with a rich, creamy dairy free white sauce, chunks of potatoes and beautiful British Leeks. Top with a layer of puff pastry – use ready made or make your own! Dairy Free, Vegan and Gluten Free with suitable pastry!
Who doesn’t love a pie when its cold? My vegan leek & potato pie is perfect for warming up the whole family after a day in the worst of the winter weather. Made with our very own No17 leeks, that are still happily growing away up at the lottie. My top tip for cooking with leeks – peel off the outside layer, then chop before washing. You will get a lot more of the dirt out that way. I have left the leeks in large chunks so that they don’t completely disappear into the sauce. And so a certain ginger peachick can pick them out!!
Best of all you can make the filling in large batches and freeze so its on hand for a quick midweek dinner. Why not invest in some metal pie tins and freeze as a whole pie? Just cook from frozen and extend the cooking time to make sure the filling is cooked through.
OR if tweak the recipe for the filling slightly and make Leek & Potato soup – just leave out the flour.
I like to serve this with some little peas, buckets of hot gravy and chunks of fresh bread for dunking! (and yes I did eat the portion in the photos for my lunch whilst watching the snow out the window!)
The creamy dairy free filling is everything you want from comfort food. Rich, thick and delicately flavoured with fresh herbs and fresh ground black pepper. And because the potato is left in such big chunks you would never even notice that is no meat in it. Its also really good with added sweetcorn, whole green beans or spinach.
If you want a non-vegan version add chunks of leftover roasted pork, cooked ham or frozen fish pie mix. All are equally good, but I prefer mine as is.
To make this even easier to make, use left over jacket potatoes. Just chop them up and skip the par boil stage. Simply stir the chunks into the filling with the leeks after you’ve made the creamy sauce.
Not a lot of people know this but ready made puff pastry is often dairy free as it is made with oil rather than butter. You can make your own dairy free puff pastry but when ready made is so easily available and pretty cheap too, its not really worth it. Even gluten free pastry is pretty easy to get hold of and some brands are even vegan too!
Once you’ve rolled out your pastry to the thickness you want (and have made sure you have lots of excess around the edges) trim off thin strips of the pastry. Smush these onto the rim of the pie dish and use it to stick the pastry lid to. It will help stop the puff pastry from shrinking back away from the edge of the dish.
More Winter Warming Comfort Food Recipes…
And for those carnivores amongst you… Rosemary & Garlic Lamb Breast
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Recipe for Vegan Leek & Potato Pie
Vegan Leek & Potato Pie
- 5 Large Potatoes
- 1/2 Head of Garlic (Roasted*)
- 3 Leeks (cut into 1inch chunks)
- 2 tbsp Fresh Herbs (Rosemary, Thyme & Oregano) Chopped
- 500 g Ready Made Puff Pastry (Wheat or Gluten Free)
For the White Sauce
- 1 tbsp Cooking Oil
- 3 Large Onion
- 2 tbsp Plain Flour Wheat or Gluten Free
- Ground Black Pepper
- 300 ml Dairyfree Milk
- 200 ml Water
- Chop the potatoes into large chunks (slightly bigger than mouthful) and par boil in salted water for about 10minutes. Drain and set aside.
- Finely dice the onions and add to a pan with olive oil. Cook until soft. take off the heat and stir in the flour until the onions are coated.
- Turn the heat to low. Return the pan to the heat and slowly pour in the milk & water, stirring the whole time so you don't get lumps. Allow to simmer for a minute or two until it starts to thicken.
- Take the sauce off the heat. Pop the garlic cloves out of their little skins and stir into the sauce alongside the herbs, potatoes and chunks of leek. Pour into your pie dish and set aside to cool.
- When the filling is cold. Preheat the oven to 180C.
- Roll out the pastry to about 1/2cm thick but definitely so its big enough to cover your pie! Trim a thin strips off the outside of your rolled out pastry and stick to the top of the pie dish rim.
- Brush a little water over the rim of pastry and place your large pastry lid over the pie. Squish the edges into the pastry rim so it doesn't stick and then trim the excess.
- Place a cross in the centre of your pastry lid, wash with a little dairy free milk and bake in a hot oven for 45-60minutes or until the pastry is golden and crispy and the filling is hot.
- Serve with mash or chips and gravy!
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