Cheesy Mushroom and Leek Potato Pie uses two types of cheese, a blue cheese in the sauce and grated cheddar in the fluffy mashed Potato topping, this makes a delicious meal the whole family can enjoy.
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The cheese based creamy white sauce consists of meaty chestnut mushrooms and sweet buttery leeks that are full of flavor.
It’s the simplest of recipes with delicious ingredients.
Wonderfully comforting, warming, healthy family food at its best!
Cheesy Mushroom and Leek Potato Pie
Ingredients
- Potatoes, Maris Piper, King Edward and Desiree varieties all create great mash.
- Chestnut Mushrooms or really any variety, Oyster, White, Chanterelle or a combination of any of them.
- Cheeses, we used Blue Stilton but other varieties are Danish Blue, Roquefort, Gorgonzola, etc. Blue cheeses are more flavoursome but also have a little bite. And a Cheddar in the potato topping. Delicious!
- Leeks
- All purpose plain flour
- Unsalted butter because the cheese has plenty of salt.
- Milk, we use semi-skimmed (half fat)
- Olive oil
- Sea salt and freshly cracked black pepper
How to make the best mashed Potatoes
- Add the potatoes to a large pan of boiling water, salt as required.
- Bring to the boil, then reduce the heat to a simmer.
- Cook for around 15 minutes then check the potatoes with the tip of a knife to see if they are soft in the middle.
- Drain the water out well.
- Using a potato masher, start mashing to break down the potatoes.
- Add the butter and grated cheese and continue mashing, adding a little milk if necessary to ensure a gorgeously smooth finish.
- Season with sea salt and black pepper to taste.
How to make the Cheesy Mushroom and Leek sauce
- Pre-heat your oven to 180C/350F.
- Chop the mushrooms into small pieces.
- Fry the mushrooms in the olive oil over a gentle heat until soft. Set aside.
- Chop the leeks into ½” slices.
- In a separate pan fry the leeks in the butter gently for around 5 minutes.
- Add the flour to the pan, stir into the leeks until well coated.
- Add the milk and stir in well. Cook gently, stirring continuously until the sauce forms and thickens.
- Take the pan off the heat. Add the blue cheese and stir into the sauce until it gently melts through.
- Add the mushrooms, stir until well combined into the sauce.
- Place the mushroom, leek, cheese mixture into a suitably sized ovenproof dish.
- Top with the mashed potato and smooth the top with a fork.
- Bake in the oven for around 20 minutes until the potato topping is lightly browned.
- See full recipe below.
Can Cheesy Mushroom and Leek Potato Pie be made in advance?
Yes, all the components can be prepped the day before and the pie can also be assembled totally in advance and kept in the fridge for a day before reheating in the oven.
For even faster results if you have any leftover mashed potato, this is a great dish to use it up with.
Variations
- For an even quicker finish, use a ready rolled puff pastry sheet as the topping in place of the mashed potato.
- Vary the cheese in the sauce, blue cheeses can be quite strong in taste. All cheeses will melt down well, we also use Cheddar or other harder cheeses.
- Swap out the white potatoes for sweet potato or do a half and half mix of both.
- Add a teaspoon or two of whole grain mustard to the mashed potato to add another layer of flavour!
For more delicious recipes:
- Cheesy Parsley Pesto Baked Potatoes
- Super Simple Salmon Bites
- Sweet Potato Red Onion Puff Pastry Tart
- Stuffed Pasta Shells with Butternut Squash Sauce
Nutritional Info Links:
Cheesy Mushroom and Leek Potato Pie
Cheesy Mushroom and Leek Potato Pie uses two types of cheese, a blue cheese in the sauce and grated cheddar in the fluffy mashed Potato topping, this makes a delicious meal the whole family can enjoy.
Servings 4
Ingredients
- 4-5 large Potatoes
- Extra unsalted butter to mash potatoes
- 3-5 tablespoons Cheddar cheese
- Milk, optional
- 2 cups Chestnut Mushrooms, chopped
- Olive oil for frying mushrooms
- 2 tablespoons unsalted butter
- 2 large leeks, cut into ½" slices
- 2 tablespoons all purpose plain flour
- ⅔ cup Milk, we use semi-skimmed (half fat)
- 3 ounces Stilton blue Cheese
- Sea salt and freshly cracked black pepper to taste
Instructions
- Pre-heat your oven to 180C/350F.
- For the mashed Potatoes: Add the potatoes to a large pan of boiling water, salt as required.
- Bring to the boil, then reduce the heat to a simmer.
- Cook for around 15 minutes then check the potatoes with the tip of a knife to see if they are soft in the middle. Drain the water from the potatoes well.
- Using a potato masher, start mashing to break down the potatoes.
- Add butter and continue mashing, adding a little milk at a time to ensure a gorgeously smooth finish.
- Season with sea salt and black pepper to taste.
- Chop the mushrooms into small pieces.
- Fry the mushrooms in the olive oil over a gentle heat until soft. Set aside.
- Chop the leeks into ½" slices.
- For the sauce: In a separate pan melt the butter and fry the leeks gently for around 5 minutes.
- Add the flour to the pan, stir into the leeks until well coated. Cook for around a minute to cook out the flour.
- Slowly add the milk and stir in well. Cook gently, stirring continuously until the sauce forms and thickens.Take the pan off the heat and add the mushrooms, stir in well.
- Add the blue cheese and stir into the sauce until it gently melts through.
- Place the mushroom, leek, cheese mixture into a suitably sized ovenproof dish.
- Top with the mashed potato and smooth the top with a fork.
- Bake in the oven for around 20 minutes until the potato topping is lightly browned.
- Serve with steamed broccoli and carrots (or vegetables of your choice!)
Recipe Notes
Cheesy Mushroom and Leek Potato Pie can be prepared a day in advance and kept covered in the fridge.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Rate this Recipe*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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