Pork, Leek, and Potato Pie – A Comforting Classic with Rich Flavor
Nothing says comfort quite like a homemade pie bubbling with creamy filling and topped with golden, flaky pastry. Among the many savory pie recipes, the Pork, Leek, and Potato Pie stands out as a hearty, flavorful, and deeply satisfying dish. It combines tender pork pieces, buttery leeks, and soft potatoes enveloped in a luscious sauce — all baked under a crisp, golden crust that cracks beautifully with each bite.
This pie celebrates the simple yet luxurious flavors of rustic cooking. The sweetness of sautéed leeks mingles with the richness of pork, while creamy potatoes add substance and warmth. The aroma that fills your kitchen as it bakes — buttery pastry mingled with herbs and savory goodness — is enough to make anyone’s mouth water.
Ingredients Needed
Below is a simple list of everything you’ll need to create this delicious pie, complete with approximate calorie counts to help you plan your meal.
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Pork shoulder or tenderloin (cubed) | 1 lb (450g) | 600 |
| Leeks (sliced, white and light green parts) | 2 large | 100 |
| Potatoes (peeled and diced) | 2 medium | 160 |
| Butter | 3 tablespoons | 300 |
| All-purpose flour | 2 tablespoons | 60 |
| Milk | 1 ½ cups (360 ml) | 120 |
| Chicken or vegetable stock | 1 cup (240 ml) | 30 |
| Dijon mustard | 1 teaspoon | 10 |
| Fresh thyme (or dried thyme) | 1 teaspoon | 2 |
| Puff pastry sheet | 1 (store-bought or homemade) | 500 |
| Olive oil | 1 tablespoon | 120 |
| Egg (beaten, for glazing) | 1 | 70 |
| Salt and pepper | To taste | 0 |
Step-by-Step Cooking Instructions
1: Prepare the Ingredients
Clean and slice your leeks into thin rounds, dice the potatoes into small cubes, and cut your pork into bite-sized pieces. Pat the pork dry with paper towels to help it brown nicely.
2: Cook the Pork
Heat olive oil in a large skillet or pan over medium-high heat. Add the pork cubes and season with salt and pepper. Sear until golden brown on all sides — about 5–7 minutes. Remove the pork from the pan and set aside.
3: Sauté the Leeks
In the same pan, melt the butter and add the leeks. Cook gently for 5 minutes until soft and fragrant. Add the diced potatoes and cook for another 5 minutes.
4: Make the Creamy Sauce
Sprinkle the flour over the leek and potato mixture and stir to coat evenly. Gradually pour in the milk and stock, stirring constantly to prevent lumps. Add the Dijon mustard and thyme, then simmer until the sauce thickens and becomes creamy — about 5 minutes.
5: Combine Everything
Return the cooked pork to the pan and stir everything together. Taste and adjust seasoning with salt and pepper. Let the filling cool slightly before assembling the pie.
6: Assemble the Pie
Preheat the oven to 400°F (200°C). Spoon the filling into a pie dish and cover with the puff pastry sheet. Trim and crimp the edges, then brush the top with beaten egg for a glossy golden finish. Cut a few small slits on top to allow steam to escape.
7: Bake to Perfection
Bake for 25–30 minutes, or until the pastry is puffed and golden brown. Allow the pie to cool slightly before serving — this helps the filling set beautifully.
Tips for Customizing the Recipe
- Switch the Meat:
Use leftover roast pork, chicken, or even turkey for a quick and easy variation. - Add Vegetables:
Stir in peas, carrots, or mushrooms to make the pie more colorful and nutritious. - Go Dairy-Free:
Replace milk with unsweetened almond milk or oat milk and use dairy-free butter. - Make It Extra Creamy:
Add a splash of heavy cream or crème fraîche to make the filling richer. - Try Different Pastry:
For a rustic feel, use shortcrust pastry instead of puff pastry. It holds up well for deeper pies.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~580 kcal |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 30g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sodium | 720mg |
| Sugars | 4g |
Serving Suggestions
- Classic Combo: Serve hot with a side of buttered green peas, steamed carrots, or roasted root vegetables.
- Pub-Style Meal: Pair it with a pint of cold cider or ale for a true British comfort experience.
- Light Option: Balance the richness with a crisp green salad dressed in lemon vinaigrette.
- Make It Special: Add a dollop of apple chutney or mustard cream on the side for extra flavor contrast.
Pork, Leek, and Potato Pie – A Comforting Classic with Rich Flavor
Course: Recipes4–6
servings20
minutes40
minutes580
kcalIngredients
1 lb (450g) pork shoulder or tenderloin, cut into cubes
2 large leeks, sliced (white and light green parts only)
2 medium potatoes, peeled and diced
3 tbsp butter
2 tbsp all-purpose flour
1 ½ cups (360 ml) milk
1 cup (240 ml) chicken or vegetable stock
1 tsp Dijon mustard
1 tsp thyme (fresh or dried)
1 tbsp olive oil
1 sheet puff pastry (store-bought or homemade)
1 egg, beaten (for glaze)
Salt and black pepper, to taste
Directions
- Prepare Ingredients:
- Clean and slice the leeks, dice the potatoes, and cut the pork into bite-sized pieces. Pat pork dry for better browning.
- Cook the Pork:
- Heat olive oil in a skillet over medium-high heat. Sear pork until browned, about 5–7 minutes. Remove and set aside.
- Cook the Veggies:
- In the same pan, melt butter and sauté leeks for 5 minutes until soft. Add potatoes and cook for another 5 minutes.
- Make the Sauce:
- Stir in flour and cook for 1 minute. Gradually add milk and stock, stirring constantly until smooth and thickened. Add mustard, thyme, salt, and pepper.
- Combine:
- Return the pork to the pan and mix well. Let the filling cool slightly.
- Assemble the Pie:
- Preheat oven to 400°F (200°C). Spoon filling into a pie dish, top with puff pastry, and seal edges. Brush with beaten egg.
- Bake:
- Bake for 25–30 minutes, or until golden brown and crisp on top.
- Serve:
- Let it rest for 5 minutes before serving. Enjoy warm with peas or salad.
Recipe Video
Notes
- Pastry Choice:
Puff pastry gives a light, flaky top, while shortcrust pastry provides a sturdier, buttery base. Either works beautifully, or mix them with shortcrust on the bottom and puff on top.
Avoid a Soggy Bottom:
Let the filling cool slightly before adding the pastry. You can also blind-bake the base for 10 minutes to ensure it stays crisp.
FAQs
1. Can I make Pork, Leek, and Potato Pie ahead of time?
Absolutely! You can prepare the filling up to 24 hours in advance and store it in the fridge. When ready to bake, simply assemble the pie with the chilled filling and pastry, then bake as directed. It’s perfect for busy weeknights or entertaining guests.
2. Can I freeze Pork, Leek, and Potato Pie?
Yes! This pie freezes beautifully. You can freeze it unbaked or fully baked:
- Unbaked: Assemble the pie, wrap it tightly in foil or plastic wrap, and freeze for up to 3 months. Bake straight from frozen, adding an extra 10–15 minutes to the baking time.
- Baked: Allow it to cool completely before freezing. Reheat in the oven at 350°F (175°C) until piping hot.
3. What kind of pork is best for this recipe?
Tender cuts like pork shoulder, pork tenderloin, or even leftover roast pork work beautifully. Pork shoulder gives a richer flavor and tender texture, while leaner cuts create a lighter pie.
4. Can I make this pie with puff pastry or shortcrust pastry?
Definitely! Both work well. Puff pastry gives you a light, flaky, golden crust, while shortcrust pastry provides a sturdy, buttery base that’s ideal for deeper pies. Choose whichever texture you prefer — or mix them for top and bottom crust layers!
5. How do I stop the pie from getting soggy underneath?
To avoid a soggy bottom, make sure your filling is completely cooled before adding it to the pastry. You can also blind-bake the bottom crust for 10 minutes before adding the filling to help keep it crisp.
Conclusion
A comforting Pork, Leek, and Potato Pie brings together the heartiness of pork, the creaminess of potatoes, and the delicate sweetness of leeks — all tucked under a buttery, golden crust. It’s the kind of dish that warms both the heart and the home, perfect for family dinners or cozy weekends. From the first flaky bite to the last spoonful of creamy filling, this pie delivers everything you crave in a hearty, homemade meal.
