Easy Ham Leek and Potato Pie

If you are in the mood for something hearty, satisfying and comforting, look no farther than this ham, leek and potato pie. It is an easy recipe, made even easier if you have leftover ham and buy ready-made pastry. Even if you make your own pastry, this is an easy, basic savory pie recipe that can be made ahead of time and served simply with a salad. 

How to Clean and Cut Leeks

I do love leeks, the gentler, more elegant member of the onion family. The only thing you really need to know about leeks is how they must be properly washed. You can read all about preparing leeks here. In this recipe, however, I like to keep the leek in rings, which means not cutting the leek in half lengthwise. That makes cleaning the leek a little trickier, but if you make sure to cut off enough of the green parts, and keep the leek pointing down in the sink when you wash it, you should be fine. 

What Ham to Use

As I mentioned, this recipe is especially easy when you have leftover ham from a holiday meal, but you don’t have to have had ham (say that three times quickly!) in order to make this lovely pie. You can buy a small cooked and smoked ham, a ham steak, or you can even ask your deli counter to cut some ham for you. Once you have your cooked ham, you can either dice it, tear it, or slice it into strips as in the photo above. 

Making the Filling

The filling for the pie is made entirely on the stovetop, sautéing the onion, leek, and potato with garlic and herbs until everything has started cooking. Add stock, mustard and cream and let it simmer for just a few more minutes before letting it cool completely. The cooling part is important because you don’t want to put cold pastry over a hot filling. So… patience is a bonus here. 

Adding Flavor to Ham Leek and Potato Pie

The delightful burst of spring flavor in this recipe comes from lemon zest. You can leave it in lovely long strips if you have a good zester, or chop it into smaller pieces. Lots of fresh parsley keeps the pie fresh and green in flavor too. 

Letting the Filling Cool

I’m saying it again because it is important. Let the filling cool. You can transfer it to a pie dish and pop it in the fridge to help it cool faster. 

Pastry for Ham Leek and Potato Pie

You can purchase a 10-inch circle of pastry for your pie, but it really is easy to make your own and you’ll have a greater sense of accomplishment (because I know that’s what you’re after!). I use my regular pastry recipe, but lower the amount of sugar to just a teaspoon. Roll it out into a circle that is at least 1 inch wider than your pie dish. Tuck the extra dough under the pastry rim to give yourself a nice-sized crust. Then pinch the dough around the edge to make a pretty pattern. Decorate with the pastry scraps if you want to.

Making the Pie Ahead

At this stage, it is important again to let the pie chill.  Pastry always turns out better if it goes into the oven very cold. So, you could actually make this pie up to this point and keep it in your fridge until you’re ready to bake. Make it a day or two ahead of time if you like. 

How to Serve Ham Leek and Potato Pie

This ham, leek and potato pie is not soupy, but it is creamy, rich and delicious. You could serve it with some basmati rice, but don’t expect the rice to absorb a lot of sauce. A side salad is a nice addition, or perhaps some spring asparagus on the side would be perfect. Store any leftover pie wrapped well in the fridge and reheat in the oven at 350˚F for about 20 minutes or until it starts to smell terrific. 

Ham, Leek & Potato Pie