Jamie Oliver Leek And Potato Pie Recipe [GUIDE]

Jamie Oliver’s Leek and Potato Pie is a comforting, hearty dish that’s perfect for those chilly evenings. It’s a vegetarian recipe that combines creamy mashed potatoes, tender leeks and a rich, flavorful sauce-all wrapped up in a golden, flaky pastry. It’s the kind of meal that brings both warmth and satisfaction with every bite.

The pie is a classic British comfort food, simple yet so delicious. It’s a perfect balance of textures: the smoothness of the mashed potatoes, the slight crunch of the leeks and the crisp pastry. The best part? It’s easy to make and doesn’t require a ton of complicated ingredients.

Jamie Oliver Leek And Potato Pie Recipe

Ingredients Needed

Here’s what you’ll need to make this delicious pie:

• Leeks (around 4-5 medium-sized): These are the star of the dish, offering a sweet, mild onion flavor when cooked.
• Potatoes (about 4 large ones): For that creamy filling. You’ll want starchy potatoes like Maris Piper or King Edward for the best mash.
• Butter (unsalted, around 50g): For richness and flavor in the mash and sauce.
• Flour (around 2 tbsp): This is used to make the roux (a thickening agent for the sauce).
• Milk (around 300ml): To make the sauce and keep the filling nice and creamy.
• Cheese (around 100g of cheddar or something sharp): It adds a savory depth to the pie and enhances the overall flavor.
• Pastry (enough to line a pie dish and top it): Either shortcrust or puff, depending on your preference.
• Fresh thyme (a few sprigs): A subtle, earthy flavor that complements the leeks well.
• Salt & pepper: To season to taste, bringing everything together.

Equipment Needed

To make Jamie Oliver’s Leek and Potato Pie, you’ll need a few key pieces of kitchen equipment:

1. Large pot (for boiling the potatoes)
2. Large frying pan (for sautéing the leeks and making the sauce)
3. Pie dish (roughly 23-25cm, depending on how thick you like your pie)
4. Rolling pin (to roll out the pastry)
5. Sharp knife (to chop your leeks and potatoes)
6. Wooden spoon or spatula (for stirring)
7. Grater (if you’re grating the cheese)

How To Make Jamie Oliver’s Leek And Potato Pie

1. Cook the Potatoes: Start by boiling your potatoes. Peel and chop them into chunks, then cook them in salted water until they’re soft (about 15 minutes). Once done, mash them with a bit of butter, milk, salt and pepper. Set aside.
2. Prepare the Leeks: While the potatoes are cooking, slice your leeks into thin rings and sauté them in a large frying pan with some butter. You want them to soften up and become tender but not brown. Add a few sprigs of thyme for extra flavor.
3. Make the Sauce: To thicken up the filling, you’ll need to make a quick roux. In the same pan, sprinkle in the flour and stir it into the leeks. Slowly add the milk, stirring constantly until the sauce thickens. You’ll want a smooth, creamy consistency. Season with salt and pepper and fold in the grated cheese to make it extra rich.
4. Assemble the Pie: Roll out your pastry on a floured surface. Line your pie dish with the pastry, pressing it down gently into the corners. Spoon in the leek and cheese mixture, followed by the mashed potatoes on top. You can smooth the potatoes out with a spatula.
5. Top the Pie: Roll out another layer of pastry and place it over the filling. Seal the edges by crimping them with a fork. You can also cut a small hole in the middle to let the steam escape.
6. Bake: Brush the top of the pie with a bit of milk or egg wash to give it a golden finish. Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes or until the pastry is golden brown and crisp.

What I Learnt

Making Jamie Oliver’s Leek and Potato Pie was surprisingly simple, even though it looked like something that required advanced skills. I found that it’s all about balancing textures-creamy mashed potatoes, tender leeks and the crisp pastry.

One thing that stood out to me was the importance of letting the leeks cook slowly. They need to soften and become sweet, rather than rushing them which can make them too chewy. The roux for the sauce was a game-changer too. I had never made one before but it really brought everything together into a rich, creamy filling.

The pastry is key-don’t be afraid to use store-bought if you’re pressed for time. It’s totally okay to take shortcuts when you’re in the kitchen, especially when the filling is so flavorful. Overall, it’s a forgiving recipe that still feels impressive!

Recipe Tweaks For Jamie Oliver’s Leek And Potato Pie

Jamie Oliver’s leek and potato pie is already a crowd-pleaser but there’s always room for a few personal twists to make it your own. Let’s explore some creative ideas for tweaking the recipe to suit your tastes.

1. Add a Protein Kick

   While the original is vegetarian, you can easily add some protein to make it heartier. Try incorporating shredded rotisserie chicken or even some crispy bacon bits for extra flavor. If you’re in the mood for a vegetarian option, tofu or chickpeas can give you that extra bite and texture.

2. Herb Variations

   Jamie uses thyme but if you want a little twist, experiment with rosemary or sage. A small sprig of rosemary adds a piney, earthy fragrance that’s absolutely beautiful when paired with the creamy potatoes. Or go for a pinch of fresh parsley, chives or dill for a fresh, green bite.

3. Make It Spicy

   Want a little heat? A dash of chili flakes or some finely chopped fresh chili peppers will transform this dish into something exciting. The sweetness of the leeks and potatoes paired with a spicy kick can be quite the unexpected combination.

4. Swap the Cheese

   The pie calls for cheese but you can switch it up based on what you have on hand or your flavor preferences. Swap the cheddar for gruyère for a nutty, slightly sweet flavor or try goat cheese for a tangy twist. A bit of parmesan mixed in can also add some umami depth.

5. Change Up the Crust

   While the recipe suggests using puff pastry, you could opt for shortcrust pastry if you prefer a denser base. For a gluten-free version, use a gluten-free puff pastry or make a quinoa crust for a healthier, crunchy alternative. Some people even like a flaky phyllo dough crust for a lighter, crispy finish.

6. Boost the Veggies

   Want more veggies? Throw in some spinach, kale or even grated carrots into the filling. These will add extra color, nutrients and texture without compromising the flavor.

Storage Tips For Leftovers

If you’re lucky enough to have leftovers (or if you’re just preparing ahead), here’s how to store your leek and potato pie properly so it stays delicious:

1. Fridge Storage

   Once the pie has cooled down to room temperature, wrap it tightly with plastic wrap or aluminum foil. You can also store it in an airtight container to prevent it from drying out. In the fridge, your pie should last about 3-4 days. Reheat it in the oven for that crispy crust or microwave it for a quicker option.

2. Freezing Leftovers

   This pie freezes really well which is great if you want to have it ready for a rainy day. Allow the pie to cool completely before wrapping it in plastic wrap and then in foil. You can freeze it for up to 2-3 months. To reheat, let it thaw in the fridge overnight and then warm it up in the oven.

3. Reheating Tips

   When you reheat the pie, make sure to keep it covered with foil to prevent the pastry from burning. If you’re reheating a frozen pie, it’s best to thaw it fully before putting it in the oven. Heating it at 350°F for about 25 minutes will do the trick. You can even heat individual slices in the microwave if you’re in a rush!

What To Eat With Jamie Oliver’s Leek And Potato Pie?

A pie like this can be enjoyed on its own but pairing it with the right sides can really elevate your meal. Here are a few ideas:

1. Green Salad

   A simple green salad with a light vinaigrette is the perfect complement. The freshness and slight tanginess of the salad balance out the rich and creamy pie. Try a mix of arugula, spinach and some fresh herbs like mint or basil for added flavor.

2. Roasted Vegetables

   A side of roasted root vegetables, like carrots, parsnips or beets, would make a hearty addition to the meal. Roasting them brings out their sweetness which pairs nicely with the creamy potatoes in the pie.

3. Gravy or Sauce

   If you want something extra indulgent, serve the pie with some homemade gravy or a rich mushroom sauce. The mushrooms add depth and the gravy provides a savory, satisfying finish to the dish.

4. Pickles or Chutney

   A tangy, slightly sweet chutney (like apple or onion) or some homemade pickles can cut through the richness of the pie, giving your taste buds a little surprise.

5. Sautéed Greens

   For a lighter side, go with some quick sautéed greens like spinach or kale. Just sauté them in a little olive oil with garlic and a squeeze of lemon and you’re good to go.

FAQs

Can I Make Jamie Oliver’s Leek And Potato Pie Ahead Of Time?

Yes, you can prep it the day before! Just store it in the fridge and bake it when you’re ready.

What Type Of Potatoes Work Best For This Pie?

A good all-rounder like Maris Piper or Yukon Gold works best, as they hold their shape and mash nicely.

Can I Make This Pie Vegetarian?

Absolutely! It’s already vegetarian, but you can swap the butter for olive oil to make it dairy-free.