Leek, Cheese and Potato Pie

Photo © Rob Jones

It feels like a pie day.

But because the cupboard is virtually bare, it was going to have be one made with ingredients to hand. I see these days as the ‘invention test’ days. Put all the available ingredients on the table and move them about into different groupings until a recipe comes to mind.

Some things don’t go together (or do they) so the options tend to get narrowed down a bit.

Today, the tiring potatoes, the dog-ends of various cheeses and the startled looking leeks congregated in one corner, trying to look obvious.

Oh why not - Leek, Cheeses and Potato Pie

You’ll have made your pastry of choice. Mine always leans towards a suet crust.

For the filling:

Thinly slice some potatoes. Then boil until just tender. Not too soft though, otherwise they’ll end up as mush.

2 Leeks, sliced almost up to where the leaves begin to splay. I always reckon this is the tastiest part. Steam them till soft.

Chop the onion into slices and then push out the rings. Cook them in a little butter and a sprinkling of chicken gravy granuals.

Grate whatever cheeses you have - usually three, incuding Parmesan works well.

Make a Cheese sauce in a big pan, with a little butter, flour, 50/50 milk and single cream, cheeses, a teaspoon of mustard and a same amount of nutmeg.

Add everything - the potatoes, onions and leeks - to the pan and allow it to sit for a few minutes. Pour into a pie dish. Sprinkle a little more cheese over the top and then lay on the pastry.

Decorate the top with leftover pastry and some egg yolk.

Cook with some foil over the top for about 20 minutes, and then remove the foil and cook till the pastry is brown.

Eat as is, or a salad goes well with it - something light like Watercress or Rocket.

RJ