Leek & Mushroom Pie

There’s a little twist in this recipe… we’ve added leftover stuffing, which works so well and makes it an excellent recipe for the day after a roast!

Ingredients: (serves 6)

  • 3-4 leeks, in 2cm rounds
  • 1 carrot, in 1cm rounds
  • 1 large onion, sliced
  • 350g mushrooms, quartered
  • 2 garlic cloves, crushed
  • 1 tbsp flour
  • 200ml veg stock
  • Handful thyme sprigs, leaves picked
  • Leftover stuffing, cut into bite-sized pieces
  • 1 tbsp olive oil
  • Sea salt & pepper
  • 1 pack puff pastry (pre-rolled)
  • Beaten egg or milk (to glaze pastry)



  1. Heat the olive oil in a large saucepan on a medium heat
  2. Add the leeks, carrot, onions & mushrooms and stir
  3. Cook for 5-6 minutes, until the leeks have softened
  4. Add the garlic & thyme and cook for another minute
  5. Add the flour and stir well to coat the veggies.
  6. Add the stock, a little at a time, and keep stirring to prevent it from going lumpy.
  7. Bring the mixture back to the boil. If it is too thick, add a little extra water.
  8. Add the stuffing if you are using it, and season with sea salt and pepper
  9. Pour into a large pie dish.
  10. Cover with the puff pastry & brush with milk or beaten egg
  11. Pop in the oven at 200c for 25mins until pastry is golden brown