Creamy Mushroom Leek Pie (Printable)
A comforting main featuring rich mushroom, leek filling, and creamy mashed potato topping.
# What's Needed:
→ Potato Topping
01 - 2.6 lbs Yukon Gold potatoes, peeled and cubed
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter
04 - 1/2 cup grated Parmesan cheese (optional)
05 - Salt and freshly ground black pepper, to taste
→ Filling
06 - 2 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 2 large leeks, white and light green parts only, cleaned and sliced
09 - 3 garlic cloves, minced
10 - 1.1 lbs cremini or button mushrooms, sliced
11 - 2 medium carrots, diced
12 - 2 celery stalks, diced
13 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
14 - 2 tbsp all-purpose flour
15 - 3/4 cup vegetable broth
16 - 3/4 cup heavy cream
17 - 1 tbsp soy sauce
18 - 1 tbsp chopped fresh parsley
19 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Place the potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well.
03 - Mash the potatoes with milk, butter, Parmesan cheese (if using), salt, and pepper until creamy and smooth. Set aside.
04 - While the potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes. Stir in leeks and garlic; cook for another 3–4 minutes until softened.
05 - Add mushrooms, carrots, and celery. Sauté until mushrooms are browned and vegetables are tender, about 8–10 minutes.
06 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute.
07 - Gradually add vegetable broth, stirring to prevent lumps. Pour in heavy cream, soy sauce, and thyme. Simmer until thickened, about 5 minutes.
08 - Season filling with salt, pepper, and parsley. Remove from heat.
09 - Spoon the mushroom and leek filling into a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top.
10 - Use a fork to create ridges on the potato surface for extra crispiness. Bake for 25–30 minutes, or until the top is golden brown and the filling is bubbling.
11 - Let rest for 10 minutes before serving.
# Tips for Success:
01 -
- The mushroom filling creates such deep savory flavor that nobody misses the meat
- Make it ahead and refrigerate before baking—it actually tastes better the next day
- That golden crispy potato top is basically edible comfort
02 -
- Letting the pie rest for ten minutes after baking feels impossible but makes the difference between a neat slice and a sloppy mess
- Drying your mushrooms with a cloth instead of washing them prevents the filling from becoming watery
- Creating those ridges with your fork isn't just pretty—it increases surface area for maximum crispy potato magic
03 -
- Warm your milk and butter before adding to the potatoes—it absorbs better and you won't have to overwork the potatoes to get them smooth
- If your filling seems too thick, add a splash more broth, and too thin just cook it a bit longer