Jamie Oliver's Potato Pie by @fitgreenmind

2h
Medium

4 servings

🥔

5 large potatoes

Potatoes

🥬

1 large leek

Leek

🧈

30 ml

Vegan Butter

🥛

100 ml

Vegan Cream

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🌿

1 g

Thyme

🫗

15 ml

Oil

🌿

1 g

Herbs

🍞

30 g

Breadcrumbs

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C / 360°F and line the baking dish with baking paper.

    🥘baking dish
    📜baking paper

  2. Step 2/14

    Wash the 5 large potatoes and pierce each potato several times with the fork.

    large potatoes
    🍴fork

  3. Step 3/14

    Bake the pierced potatoes directly in the oven for 75 min, until completely tender.

    large potatoes

  4. Step 4/14

    Halve the baked potatoes lengthwise and scoop the soft flesh into a bowl, keeping the potato skins intact.

    large potatoes
    🔪knife
    🥄spoon

  5. Step 5/14

    Trim and finely slice the large leek.

    large leek
    🔪knife
    🪵cutting board

  6. Step 6/14

    Melt the 2 tbsp vegan butter in the frying pan over medium heat and sauté the sliced leek until soft.

    vegan butter
    large leek
    🍳frying pan

  7. Step 7/14

    Turn off the heat and add the scooped potato flesh to the softened leek.

    large potatoes
    large leek
    🍳frying pan

  8. Step 8/14

    Add 100 ml vegan cream, salt, black pepper, and 1 tsp dried thyme to the potato mixture.

    vegan cream
    salt
    black pepper
    dried thyme
    🍳frying pan

  9. Step 9/14

    Mash the filling until smooth and creamy, leaving a little texture if preferred.

    large potatoes
    large leek
    vegan cream
    🥔potato masher
    🍳frying pan

  10. Step 10/14

    Toss the reserved potato skins with the cooking oil, salt, and mixed herbs.

    large potatoes
    cooking oil
    salt
    mixed herbs
    bowl
    🥄spoon

  11. Step 11/14

    Arrange the seasoned potato skins in the lined baking dish to form a pie base and sides.

    large potatoes
    🥘baking dish

  12. Step 12/14

    Spoon the creamy potato and leek filling into the potato-skin base and level the surface.

    large potatoes
    large leek
    🥘baking dish
    🥄spoon

  13. Step 13/14

    Sprinkle the top with breadcrumbs if using and bake at 180°C / 360°F for 35 min.

    breadcrumbs
    🥘baking dish

  14. Step 14/14

    Rest the potato pie for 5 min, then slice and serve warm.

    🔪knife
    🥘baking dish

Composition

Ingredients

Types

Plant-based dairy, Seasonings, Grains

Ingredients

Potatoes, Leek, Vegan butter, Vegan cream, Salt, Pepper, Thyme, Oil, Herbs, Breadcrumbs

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

330 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 54g, Fat: 11g, Fiber: 7g, Sugars: 5g, Saturated fat: 2g

Nutritional Information

Minerals

Potassium: 930mg, Iron: 2.1mg, Calcium: 55mg, Magnesium: 62mg, Sodium: 410mg

Vitamins

Vitamin C: 35mg, Vitamin B6: 0.65mg, Vitamin K: 21mcg, Folate: 48mcg

Preparation

Time Information

Preparation

1 hour 25 minutes

Cooking

35 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

fork, knife, spoon, cutting board, frying pan, potato masher, baking dish, baking paper

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Side Dish, Baked Dish

Occasions

Dinner, Lunch, Family Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

British, European, Vegan

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Soft, Crispy, Tender

Flavors

Savory, Earthy, Buttery, Herbaceous, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3-4 days (Cool completely before storing,Store in an airtight container,Reheat until piping hot), freezer : 2-3 months (Wrap portions tightly,Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)