Who doesn’t love a good pie? Especially in winter. If it’s feeling cold or if everyone is a bit run down. It’s just a real pick-me-up to have a hearty pie. This is one of our favourites as it’s a real classic but with a vegan twist. Vegan potato, leek and cheese pie is the perfect Sunday afternoon treat and it’s one we all love. Packed full of taste with a non dairy cheese, this vegan leek and potato pie can be paired with any vegetables and even though there are some potatoes in it we love it with some buttered or roasted potatoes on the side. It’s one the kids adore but also that we can share with friends.
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Table of Contents
Ingredients
We buy short crust or flaky pastry which is vegan but you can of course make your own. Normally the easy, shop based pastry is naturally vegan. You will need 300 grams of rolled pastry for this recipe.
- 60g vegan butter
- 50g plain flour
- 100g Vegan cheese
- 2 leeks, sliced
- 1 large onion, thinly sliced
- 400g potatoes, cut into small / medium slices
- 300 ml soya milk (or other dairy free milk)
- 2 tbs Dijon mustard
- 20g nutritional yeast
- A couple of sprigs of fresh thyme
- Freshly ground black pepper and salt
How to make vegan potato, leek and cheese pie
In a saucepan, boil the potatoes for 10 minutes in slightly salted water and then drain and place to one side.
In a separate saucepan, gently fry the onion and leek, along with the butter on a medium to low heat until soft (approximately 15 minutes).
Add the flour to the onions and leeks and slowly add the soya milk.
Add the mustard, cheese, nutritional yeast, pepper and thyme.
Once the potatoes are cooked add them to the mix. Lower the heat and cook for a further 2-3 minutes. Ensure it is all well mixed together.
Transfer mixture to your pie dish (we use a 10 inch dish) and allow to cool for 15 minutes.
While your mixture is cooling preheat the oven to 200C/180C Fan/Gas 7.
Add on your pastry top and use the off cuts to decorate with hearts or leaves.
Brush with some melted butter.
Bake the pie in the oven for 40 minutes until golden brown.
Serve hot with vegetables on the side and some buttered new potatoes. It’s also lovely the next day served cold as part of a packed lunch.
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Ingredients
Method
- In a saucepan, boil the potatoes for 10 minutes in slightly salted water and then drain and place to one side.
- In a separate saucepan, gently fry the onion and leek, along with the butter on a medium to low heat until soft (approximately 15 minutes).
- Add the flour to the onions and leeks and slowly add the soya milk.
- Add the mustard, cheese, nutritional yeast, pepper and thyme.
- Once the potatoes are cooked add them to the mix, lower the heat and cook for a further 2-3 minutes. Ensure it is all well mixed together.
- Transfer mixture to your pie dish (we use a 10 inch dish) and allow to cool for 15 minutes.
- While your mixture is cooling preheat the oven to 200C/180C Fan/Gas 7.
- Add on your pastry top and use the off cuts to decorate with hearts or leaves.
- Brush with some melted butter.
- Place the pie in the oven for 40-50 minutes until golden brown.
- Serve hot with vegetables on the side and some buttered new potatoes. It's also lovely the next day served cold as part of a packed lunch.
Made this tonight and it was delicious! Great recipe thank you 🙂
So pleased you enjoyed it! Thank you so much for letting me know, I really appreciate it.