Leek & Black Truffle Potato Pie: Recipe

RECIPES | This leek and black truffle potato pie is a delicious, hearty dish which is perfect for the colder weather. The indulgent black truffle adds a beautiful nutty depth to the warming pie which has quickly made it a favourite among friends.

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Preparation Time: 10 minutes / Cooking Time: 35 hours/ Serves 4

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Ingredients

• 1kg creme royale potatoes, cut into 2cm cubes
• 200g leek, sliced
• 240g borlotti/cranberry beans, drained
• 200ml vegetable stock
• 3g ground nutmeg
• 1g ground pepper
• 1 garlic clove, diced
• 1g sweet paprika
• 3g mastic powder
• 200g spinach
• 1 bay leaf
• 25g unsalted butter
• 3g black truffle, shaved
• 10ml oil for cooking

Method

1. Place half of the potatoes into a large pot filled with enough water to cover the potatoes. Boil them for 15 minutes.
2. While the potatoes are boiling, heat the oil in a heavy bottom sauce pan.
3. Once the oil is hot, add half the potatoes, garlic, bay leaf, and leek, and saute for 5 minutes.
4. Add the beans, spinach, nutmeg, mastic, paprika, pepper, and stock, and cook on a high heat for 10 minutes.
5. Once the potatoes have finished boiling, remove for the heat and drain well.
6. Add the butter and a pinch of salt to the drained potatoes and mash until smooth.
7. Transfer the filling into a 20cm square baking container.
8. Sprinkle half of the truffle shavings on top of the filling and then top with the mashed potato.
9. Bake at 220^oC for 20 minutes.
10. Remove from the oven and top with the remaining black truffle.

Notes

You can also make this a more traditional pie by swapping the mash potato topping for a sheet of crunchy short crust pastry.