Potato and leek pie

Vegetables are so good in winter. They add so much flavour, texture and nutrients to every meal.

I love the classic combination of sweet leeks and creamy potatoes, so I thought why not put this into a pie for dinner. It was a hit and one I thought I should share. 

Serves 6

500g potatoes, peeled and cut into 5mm rounds

1 Tbsp oil

1 Tbsp butter

2 medium sized leeks, cut into rounds, washed

1 small onion, sliced

1 tsp fresh thyme, finely chopped

350g creme fraiche

150g grated tasty cheese

1 tsp dijon mustard

Grating of nutmeg

14 sheets filo pastry

50g melted butter

Salt and ground pepper


Preheat the oven 190degC.

Place the sliced potatoes into a medium saucepan and cover with lightly salted cold water. Bring to a gentle boil and cook until just tender (12-15 minutes) it is better if they are slightly undercooked. Drain immediately. Set aside.

In a medium sized fry pan, add the oil and butter. Add the leeks and onion and cook gently for 10 minutes.

Add the thyme, lightly season with salt and pepper and cook for a further 5 minutes.

In a large bowl, add the leeks and potatoes.

Mix the creme fraiche with the mustard, nutmeg and cheese and add to the potato mix. Gently stir through to combine.

Lightly grease the base and sides of a 24cm diameter (approx) oven dish with a little butter.

Place 2 sheets of filo on top of each other and paint with butter, placing in the centre of the dish.

Repeat with another 2 sheets this time placing them across the previous sheets, make sure you go up over the sides of the oven dish. Repeat until 8 sheets are used.

Pour in your vegetable mix and spread to fill the pie.

Use 4 more sheets, buttering between every 2 and place them on the top of the pie. Butter the top and fold over any overhanging filo.

With the remaining filo, scrunch and place on the top, dab with more melted butter.

Bake for 30 minutes or until filo is crispy and golden.