Potato, Leek and Carrot Pie

READY IN: 1hr 5mins
Recipe by bluemoon downunder

Substantially adapted from Chris Walton's - a reader's - recipe in a recent issue of 'Woman's Day'. I don't like hot and spicy foods, but if hot and spicy is your thing, please don't hesitate to make the appropriate additions to meet your taste preferences: cayenne pepper, red pepper flakes, whatever... I've listed thyme, rosemary and sage as optional herbs to be added, influenced by a recent purchase of a rosemary and sage blend of herbs in a mini grinder - which is the most wonderfully flavoursome blend - which I've been using in just about every recipe of late. Fortunately, I don't often make desserts or cakes!

Top Review by Kittencalrecipezazz

loved this pie! I made a amount adjustments few changes and added in cayenne pepper, I omitted the sage and used aged cheddar cheese, this was very tasty and thoroughly enjoyed, thanks bluemoon!

Ingredients Nutrition

Directions

  1. Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.
  2. Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
  3. Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.

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