Creamy Leek and Potato Pie

Creamy vegan leek and potato pie

Vegan Leek and potato pie

I just love the autumn and winter months as it’s an excuse to make hearty food like my creamy vegan leek and potato pie.  There’s nothing like a good pie to warm you through during the colder months.

This pie is a favourite amongst my friends (who are not vegan by the way) so it’s a great recipe to use for everyone.




  1. For the filling, heat the oil in a large saucepan over a medium–high heat. Add the onion and fry for a few minutes.

  2. Add the vegetable stock and the leaks then cover, lower the heat and cook for 15 minutes, or until tender.

  3. Meanwhile, bring a pot of salted water to the boil. Boil the potatoes for 10 minutes, or until just tender, then drain.

  4. Preheat the oven to 220°c/200°c fan/gas 7.
  5. Remove the lid from the leeks, turn up the heat and cook off any excess liquid. Sprinkle in the flour and mix well. Gradually pour in the milk, stirring all the time to prevent it sticking to the pan.  Bring to the boil until thickened. Add the mustard, thyme, nutritional yeast and potato. Season to taste with salt and pepper.

  6. Pour the mixture into a pie dish and set aside whilst you roll your pastry.

  7. For the pastry, use directly from the fridge otherwise it will become sticky.  Roll the pastry to the size you need to cover the top of your pie allowing a bit extra if you wish to make pasty decorations.  Roll the pastry over the top of your pie mixture and brush with almond milk (if you are decorating your cake with other pastry cuts, please brush these with almond milk too).

  8. Place the pie dish on a baking tray and bake for 40–45 minutes, or until golden-brown and crisp and the filling is piping hot.

  9. Serve your delicious creamy vegan leek and potato pie (I like to serve mine simply with green vegetables).