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.

leek black truffle potato pie recipe

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


  • 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


  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 220oC for 20 minutes.
  10. Remove from the oven and top with the remaining black truffle.


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



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