The Orla Potatoes we have been able to get from Broughton Growers make the most incredible mash, and with these leeks now available as Autumn comes in… This pie is perfect for a warm lunch or cosy dinner. You can add bacon for a more meaty dish, or even chorizo if you want to add a tang to it.


  • 1 kg Orla potatoes (or any floury potato)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 450g leeks, finely sliced
  • 30g butter, plus extra for greasing
  • 250ml milk or single cream
  • 1 medium free-range egg, beaten
  • Large handful of fresh flat leaf parsley, leaves chopped
  • Generous pinch of paprika
  • 90g firm cheese (grated)
  • 80g bacon, pancetta, or chorizo diced (if want)
    Healthy Salmon Calabrese Tray Bake

    Photo Credit: Delicious Magazine

    STEP 1: Cut the potatoes so they’re all about the same size. Put in a large pan, add cold water to cover, salt well and bring to the boil. Simmer for around 15-20 minutes until tender.

    STEP 2: Heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft. (Add the bacon or pancetta and fry for 3-5 minutes until browned if using.) Season to your taste and set aside.

    STEP 3: Preheat the oven to 190°C/fan 170°C/gas 5. Drain the potatoes well and mash coarsely, mixing in the butter and milk as you go. Season well and add the egg. Stir it all through.

    STEP 4: Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a buttered casserole dish. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Enjoy.