Mary Berry Cheese Leek And Potato Pie

This is the pie I turn to when I want dinner to feel like a hug. Not a peck-on-the-cheek hug — I mean a proper, arms-wrapped-tight, “it’s going to be alright” kind of hug. It’s cheesy, creamy, buttery… everything you want on a blustery evening when you can’t quite be bothered with the world.

The first time I made this was on a grey Sunday, with a fridge full of slightly sad leeks and the kind of potatoes that were either about to be brilliant or grow legs. The pastry was flaky (miraculously), the filling tasted like childhood casseroles but better, and my other half actually paused the telly to say, “Can we have this again?” That’s when I knew it was a keeper.

Why You’ll Love It

• It’s gloriously cheesy — cheddar and parmesan tag-team it into melt-in-your-mouth territory.
• Leftovers are magical — honestly, cold for breakfast? Not judging.
• You don’t need posh ingredients — just humble things like leeks, spuds, butter, and milk.
• It’s meat-free, but never boring — rich, herby, filling. No one will ask, “Where’s the meat?”
• The pastry is next-level — homemade and flaky, but doable.
• It freezes beautifully — so you can bake one, and save one.

Ingredients

For the pastry:

• 125g butter, frozen for 1 hour
• 125g hard vegetable fat (like Trex), also frozen
• 350g plain flour, plus extra for dusting
• 1 egg, beaten (for brushing)

For the filling:

• 60g butter
• 2 small leeks, finely sliced
• 1 onion, thinly sliced
• 450g potatoes, peeled and diced (about ¾-inch cubes)
• 600ml full-fat milk
• 50g plain flour
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme (or 1 tsp dried, if you must)
• 50g mature cheddar, grated
• 50g parmesan or vegetarian hard cheese, grated
• Salt & freshly ground black pepper

How to Make It

Prep the veg and soften the leeks:

Melt the butter in a big pot. Toss in the sliced leeks and onion, give it a stir, then cover with a lid and let it all soften for about 15 minutes. Don’t rush — this is where the sweet, mellow flavour starts.

Boil your spuds:

Meanwhile, boil your potatoes in salty water until just tender — not mushy. Think “I can poke a fork through but they’re still holding it together.”

Start the sauce base:

Take the lid off the leek mix, turn the heat up a bit, and cook off any excess moisture. Stir in the flour, cook it out for a minute, then slowly add the warmed milk — stirring constantly so it doesn’t go lumpy. Keep stirring till thick and smooth.

Cheese, mustard, magic:

Stir in the cooked potatoes, mustard, thyme, and both cheeses. Season it generously — it should taste so good you’re tempted to eat it straight from the pan. Let it cool while you make the pastry.

Make and chill the pastry:

Grate the frozen butter and fat into the flour. Add cold water (about 150ml) a bit at a time and bring together into a stiff dough. Fold it like a letter, turn, fold again — do this three times. Then wrap it up and chill it for 30 minutes. Trust me, it’s worth it.

Assemble the pie:

Roll out a strip of dough for the rim of your pie dish (about 25cm round). Then roll a circle for the lid — make sure it’s a bit bigger than the top. Spoon your cooled filling into the dish, place the pastry on top, crimp the edges, cut a little steam hole, and decorate with leaves if you’re feeling fancy.

Bake it to golden bliss:

Brush the pastry with egg. Bake at 220°C (200°C fan) for 40–45 minutes, until gloriously golden. Let it sit for 10 minutes before serving so you don’t burn your tongue (like I do every time).

Common Mistakes and How to Dodge Them

My pastry’s greasy — what did I do wrong?
The fat probably melted too early. Keep it cold and don’t overwork it.

The filling’s bland. Why?
Season boldly — leeks and potatoes are mild, so salt, pepper, mustard, and cheese do the heavy lifting.

Pastry burned but filling wasn’t hot. Help!
Try covering the pie with foil halfway through baking. It’ll stop the top from catching.

Why’s my base soggy?
Make sure the filling is fully cooled before adding to the pastry, and bake it on a hot tray.

Storage and Reheating

• Fridge: Keeps for 3 days, covered. Reheats like a dream.
• Freezer: Wrap slices tightly and freeze for up to 2 months.
• Oven: Reheat at 180°C for 20 mins — cover with foil if needed.
• Microwave: Fine in a pinch, but the crust will go soft.
• Toaster oven: Surprisingly good — pop it in uncovered at 160°C until warmed through.

Frequently Asked Questions

Can I skip the mustard?
You can, but it adds a tangy lift. Maybe try half a teaspoon first?

What kind of potatoes work best?
Floury ones like Maris Piper or King Edward give the best texture. Waxy ones can go a bit gluey.

Can I make this ahead?
Absolutely. Assemble it, cover, and chill overnight. Bake it fresh the next day.

Any veggie add-ins you’d recommend?
Spinach, mushrooms, even caramelised fennel — just keep the filling thick so it doesn’t sog the base.

Nutrition Facts (Per Serving)

• Calories: 455
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 400mg
• Carbs: 40g
• Fibre: 3g
• Sugars: 4g
• Protein: 15g

Try More Mary Berry Recipes:

• Mary Berry Turkey And Ham Pie
• Mary Berry Spanish Chicken
• Mary Berry Pork And Apple Casserole