Potato, Leek & Three Cheese Pie

Serves 1
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Directions

  1. 1Peel the potatoes and cut them into medium pieces.
  2. 2Peel the potatoes and cut them into medium pieces.
  3. 3Peel the potatoes and cut them into medium pieces.
  4. 4Place the potatoes in a saucepan of cold, salted water.
  5. 5Place the potatoes in a saucepan of cold, salted water.
  6. 6Place the potatoes in a saucepan of cold, salted water.
  7. 7Bring to the boil and simmer until soft enough to mash.
  8. 8Bring to the boil and simmer until soft enough to mash.
  9. 9Bring to the boil and simmer until soft enough to mash.
  10. 10Heat the oven to 180C.
  11. 11Heat the oven to 180C.
  12. 12Heat the oven to 180C.
  13. 13Grease a shallow pie dish, roughly 24cm wide.
  14. 14Grease a shallow pie dish, roughly 24cm wide.
  15. 15Grease a shallow pie dish, roughly 24cm wide.
  16. 16Lay the pastry over the top and gently press it into the bottom edges.
  17. 17Lay the pastry over the top and gently press it into the bottom edges.
  18. 18Lay the pastry over the top and gently press it into the bottom edges.
  19. 19Let the excess pastry hang over the edge.
  20. 20Let the excess pastry hang over the edge.
  21. 21Let the excess pastry hang over the edge.
  22. 22Use fork prongs to make lots of holes in the bottom of the pastry.
  23. 23Use fork prongs to make lots of holes in the bottom of the pastry.
  24. 24Use fork prongs to make lots of holes in the bottom of the pastry.
  25. 25Bake in the oven for 15 minutes.
  26. 26Bake in the oven for 15 minutes.
  27. 27Bake in the oven for 15 minutes.
  28. 28Take it out of the oven and use a sharp knife to carefully cut off the pastry overhang.
  29. 29Take it out of the oven and use a sharp knife to carefully cut off the pastry overhang.
  30. 30Take it out of the oven and use a sharp knife to carefully cut off the pastry overhang.
  31. 31Heat a drizzle of oil in a frying pan.
  32. 32Heat a drizzle of oil in a frying pan.
  33. 33Heat a drizzle of oil in a frying pan.
  34. 34Add the leeks and fry on a medium heat for 5 minutes, breaking them up a little with the back of a wooden spoon as they fry.
  35. 35Add the leeks and fry on a medium heat for 5 minutes, breaking them up a little with the back of a wooden spoon as they fry.
  36. 36Add the leeks and fry on a medium heat for 5 minutes, breaking them up a little with the back of a wooden spoon as they fry.
  37. 37Chop the rosemary finely.
  38. 38Chop the rosemary finely.
  39. 39Chop the rosemary finely.
  40. 40Add the rosemary and soft cheese to the leeks.
  41. 41Add the rosemary and soft cheese to the leeks.
  42. 42Add the rosemary and soft cheese to the leeks.
  43. 43Mash the potato until smooth.
  44. 44Mash the potato until smooth.
  45. 45Mash the potato until smooth.
  46. 46Stir in the soft cheese, rosemary and leeks and season with salt and pepper.
  47. 47Stir in the soft cheese, rosemary and leeks and season with salt and pepper.
  48. 48Stir in the soft cheese, rosemary and leeks and season with salt and pepper.
  49. 49Stir until combined.
  50. 50Stir until combined.
  51. 51Stir until combined.
  52. 52Spoon the mixture into the pastry case.
  53. 53Spoon the mixture into the pastry case.
  54. 54Spoon the mixture into the pastry case.
  55. 55Spread evenly.
  56. 56Spread evenly.
  57. 57Spread evenly.
  58. 58Cut the camembert into medium bitesize pieces.
  59. 59Cut the camembert into medium bitesize pieces.
  60. 60Cut the camembert into medium bitesize pieces.
  61. 61Press the camembert wedges into the mixture at equal intervals.
  62. 62Press the camembert wedges into the mixture at equal intervals.
  63. 63Press the camembert wedges into the mixture at equal intervals.
  64. 64Cover with grated cheese.
  65. 65Cover with grated cheese.
  66. 66Cover with grated cheese.
  67. 67Bake in the oven for 25-30 minutes.
  68. 68Bake in the oven for 25-30 minutes.
  69. 69Bake in the oven for 25-30 minutes.
  70. 70Serve with a salad.
  71. 71Serve with a salad.
  72. 72Serve with a salad.

Ingredients

  • 800 g white potatoes
  • 800 g white potatoes
  • 800 g white potatoes
  • 1 sheet ready rolled shortcrust pastry
  • 1 sheet ready rolled shortcrust pastry
  • 1 sheet ready rolled shortcrust pastry
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • 3 medium leeks
  • 3 medium leeks
  • 3 medium leeks
  • 1 tbsp finely chopped Rosemary
  • 1 tbsp finely chopped Rosemary
  • 1 tbsp finely chopped Rosemary
  • 100 g grated cheddar cheese
  • 100 g grated cheddar cheese
  • 100 g grated cheddar cheese
  • 100 g baking camembert or brie
  • 100 g baking camembert or brie
  • 100 g baking camembert or brie
  • 100 g garlic & herb soft cheese
  • 100 g garlic & herb soft cheese
  • 100 g garlic & herb soft cheese
  • salt and pepper
  • salt and pepper
  • salt and pepper

Equipment

saucepanovenshallow pie dishforkfrying panwooden spoonknife

Tips

  • This recipe is really filling, so just have it with roasted veg or salad.
  • You can even eat it cold the next day for lunch!