Vegan Potato and Leek Pie (Best you will ever eat, we promise)

So we bought a pie maker…guess that means is vegan potato and leek pie time…right? Right!

Being vegan its a little difficult to find a good pie these days.  But they do exist.  Being gluten free and vegan and trying to find a pie these days is virtually impossible.  Next best thing is we make them ourselves haha.  Turns out though that it’s not the next best thing.  It’s actually the best thing and the pies are better than we could have ever imagined.  The amazing thing about this recipe is that the filling is divine and it only takes 20-30 mins to finish and be eating pie.

If you don’t have a pie maker, then it may take slightly longer to bake your pie but it’s definitely worth it.

If you don’t feel like making this into a pie, the filling (vegan potato and leek) is perfect as a side dish or to make as a casserole.  You could even do a mash potato over the top in a casserole dish and make a shepherd’s pie.  It’s extremely versatile.


Vegan Potato and Leek Pie

Print Recipe
Serves: 4 pies Cooking Time: 30 mins


  • 2 Potatoes (1cm cubed)
  • 2 Leeks (chopped)
  • 1/2 Red Onion (diced)
  • 2 Garlic Cloves (minced)
  • 1/2 Cup Vegetable Stock
  • 1 Tbsp Corn Flour
  • 1 Tbsp Nutritional Yeast
  • 1 Tbsp Olive Oil
  • 2 Sprigs Rosemary (chopped)
  • 3 Sheets Gluten Free Puff Pastry (depends on how you are making the pies)
  • Salt & Pepper



Place your potato's into boiling water and boil for 10 mins or until slightly soft.


While the potato's boil, place the garlic, red onion, leek and olive oil into a pan and fry on high.


When the leek softens add the vegetable stock, corn flour, nutritional yeast and rosemary.


Fry for a further few minutes until the mixture starts to thicken.


Strain the potatoes and place into the pan, mix all together and salt and pepper to taste.


Cut the puff pastry and fit the pastry into the pie maker moulds, fill with the mixture and cover. Repeat for the other 3 pies.


Clamp the pie maker down and wait 7-8 mins before your pies are done and ready to eat.




If you do not have a pie maker, I would suggest using the oven in a traditional pie sense. Blind bake your base before filling and covering. This process may take a bit longer.

Simon Hall


Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

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