Creamy Mushroom Leek Pie (Printer-friendly)
Comforting pie with creamy mushroom and leek filling topped by buttery mashed potatoes.
# What You'll Need:
→ Potato Topping
01 - 2 lbs Yukon Gold potatoes, peeled and cubed
02 - 1/4 cup whole milk
03 - 3 tbsp unsalted butter
04 - 1/2 cup grated Parmesan cheese (optional)
05 - Salt and freshly ground black pepper, to taste
→ Mushroom & Leek Filling
06 - 2 tbsp olive oil
07 - 1 tbsp unsalted butter
08 - 2 large leeks, white and light green parts only, sliced
09 - 3 garlic cloves, minced
10 - 1 lb mixed mushrooms (cremini, button, shiitake), cleaned and sliced
11 - 2 medium carrots, diced
12 - 2 celery stalks, diced
13 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
14 - 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
15 - 2 tbsp all-purpose flour
16 - 1 cup vegetable broth
17 - 1/2 cup heavy cream
18 - 1 tsp Dijon mustard
19 - 1/2 cup frozen peas
20 - Salt and pepper, to taste
# How to Prepare:
01 - Preheat oven to 400°F.
02 - In a large pot, cover potatoes with cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and return to pot.
03 - Add milk, butter, Parmesan (if using), salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
04 - For the filling, heat olive oil and butter in a large skillet over medium heat. Add leeks and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
05 - Stir in mushrooms, carrots, and celery. Sauté until vegetables are softened and mushrooms release their liquid, about 8–10 minutes.
06 - Add thyme and rosemary. Sprinkle flour over the vegetables and cook, stirring, for 2 minutes.
07 - Gradually stir in vegetable broth, scraping any browned bits from the pan. Add cream and Dijon mustard. Simmer for 5 minutes, until thickened.
08 - Stir in peas and season generously with salt and pepper. Remove from heat.
09 - Transfer the filling to a 2-quart baking dish. Spread mashed potatoes evenly over the top. Use a fork to create ridges for extra crispiness.
10 - Bake for 25 minutes, or until the top is golden brown and the filling is bubbling. For a crispier top, broil for an additional 2–3 minutes.
11 - Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The combination of mushrooms and leeks creates an incredibly savory umami filling that rivals any meat version
- Make it ahead of time and bake when needed, perfect for busy weeknights or feeding a crowd
- Buttery mashed potato crust gets irresistibly crispy on top while staying creamy underneath
02 -
- Cold start your potatoes in water rather than adding them to boiling water for even cooking throughout
- Thoroughly clean leeks by slicing them lengthwise and rinsing between layers, as dirt hides in those tight crevices
- Creating ridges with your fork before baking maximizes crispy surface area for that irresistible golden crust
03 -
- Dry your mushrooms with a towel instead of washing them so they brown properly instead of steaming
- Warm your milk before adding it to the potatoes for easier mashing and smoother texture