Creamy Mushroom Leek Pie (Printable)
Creamy mushrooms and leeks with a golden mashed potato topping for a warm, comforting meal.
# What's Needed:
→ Mashed Potato Topping
01 - 2 lbs Yukon Gold potatoes, peeled and cubed
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter
04 - 1/4 cup sour cream
05 - Salt and freshly ground black pepper, to taste
→ Filling
06 - 2 tbsp olive oil
07 - 1 large leek, white and light green parts, sliced and rinsed
08 - 2 garlic cloves, minced
09 - 14 oz cremini or button mushrooms, sliced
10 - 2 medium carrots, diced
11 - 1 celery stalk, diced
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 2 tbsp all-purpose flour
14 - 3/4 cup vegetable broth
15 - 1/2 cup heavy cream
16 - 1 tbsp soy sauce (or tamari for gluten-free)
17 - 1 cup frozen peas
18 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F.
02 - Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until very tender, about 15–20 minutes. Drain and return to pot.
03 - Add milk, butter, sour cream, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
04 - Meanwhile, heat olive oil in a large skillet over medium heat. Add leeks and cook for 3–4 minutes until softened.
05 - Stir in garlic, mushrooms, carrots, and celery. Sauté for 8–10 minutes until mushrooms are browned and vegetables are tender.
06 - Add thyme and flour. Stir and cook for 1 minute.
07 - Pour in vegetable broth, heavy cream, and soy sauce. Simmer for 5 minutes, stirring, until slightly thickened.
08 - Stir in peas, and season the filling with salt and pepper to taste.
09 - Transfer the mushroom and leek mixture to a large baking dish. Spread the mashed potatoes evenly over the top and create ridges with a fork.
10 - Bake for 25–30 minutes, or until the top is golden and the filling is bubbling.
11 - Let rest for 5 minutes before serving.
# Tips for Success:
01 -
- The mushroom filling develops a deep savory richness that makes you forget there was ever lamb in the original.
- The potato topping stays creamy underneath while the ridges turn crackling and golden, giving you two textures in every bite.
02 -
- If the filling seems too loose before baking, it will be soup on the plate; simmer it longer until it coats a spoon heavily.
- The soy sauce is not optional for depth, but tamari works beautifully if gluten is a concern.
03 -
- For extra insurance against watery filling, salt the mushrooms lightly as they cook to draw out moisture, then let it evaporate before adding other vegetables.
- If you want a truly stunning presentation, pipe the potatoes through a star tip instead of forking; the increased surface area creates more crispy bits.