Leek and Potato Pie

So what to do for Saturday tea that is easy and filling? Searching in the freezer this morning, I found a pack of frozen short crust pastry that I must have bought for a specific purpose but didn’t use, so that was my starting point. We also have lots of leeks in the garden. It had to be leek and potato pie!

I am trying to empty the freezer a bit for some Christmas meat that I plan to buy with my Sainsbury’s points. I also need to make room for a new batch of pumpkin soup.

I used up some bacon I had as well, but you could easily leave this out to make it vegetarian.

Leek and potato pie

Ingredients

500g of short crust pastry
4 medium leeks, washed and chopped
Dessertspoon of butter
3 rashers of bacon
450g potatoes, peeled
Tsp of mixed herbs
130g cheddar, cubed

Method

Preheat oven to 180C or equivalent. Cook the potatoes so that they are still slightly firm and chop into cubes. While they are cooking, melt the butter and add the leeks and chopped bacon, with the herbs.

Cook gently for 15 minutes, or until the leeks are soft. Mix them with the potatoes and the cheese. Roll out the pastry and line the bottom of a medium pie dish. Add the filling, then add the pie top. Brush the pie with a little milk. Make a small hole in the middle, then bake in the oven for 35-40 minutes.

This leek and potato pie served four of us with a pile of cabbage, peas and gravy. For more frugal recipe ideas, see here.