Potato, leek, mushroom and dill puff pie


1 large leek

350g button mushrooms sliced

500g potatoes peeled and diced

2 tbsp white wine

squeeze lemon juice

small bunch dill chopped

125g mascarpone

1 tbsp plain flour

100mls potato cooking water




puff pastry


Cover the potatoes with water, bring to the boil and simmer until just cooked

Meanwhile halve the leeks and then slice them – rinse to remove any soil

Melt a knob of butter in a pan and saute the leek until soft before adding sliced mushrooms.

Add wine, salt and plenty of pepper and put lid on pan and leave to cook for 10 mins.

Drain the potatoes and retain the water.

After ten minutes stir flour into leeks and mushrooms and continue stirring whilst you add 100mls of the potato cooking water. The mixture will thicken.

Add potatoes and mascarpone – stir until cheese has melted. Check seasoning.

Add squeeze lemon juice and the chopped dill.

Transfer to dish and cover with puff pastry. Brush top with milk or beaten egg and cook at 180 degrees for 25 minutes or until pastry is puffed and golden.