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  • 2 min read

Joe's Leek & Button Mushroom Pot Pie

A pairing for our Laougue 'Les Passionnés' Madiran. Recipe credit @joe_woodhouse

A hearty and warming weekend lunch or dinner, perfect for whilst there's still a slight chill in the air. We've paired the dish with our rich, full-bodied and aromatic Madiran. About the chef: Joe Woodhouse is a chef, food and travel photographer. His book 'Your Daily Veg' is available here.

Ingredients (serves 4)

  • 50mlolive oil
  • 2carrots, diced
  • 400gbutton mushrooms, any larger ones halved
  • 6leeks (1-1.2kg), whites roughly sliced in 2cm sections, greens shredded
  • 30gflour
  • 2bay leaves
  • 2sprigs thyme, leaves picked and chopped
  • 1tbspDijon mustard
  • 1egg, beaten with 1 tbsp milk
  • 1 325g packpre-rolled puff pastry


In a large saucepan, melt the butter and add the carrots. Cook for 5 minutes. Then follow with the mushrooms for a further 5-7 minutes until starting to colour and the squeaking noise they make has stopped. Add in the leeks and mix well the combine. Cook for 5 more minutes.

Stir in the flour and keep stirring for a minute or so. Add 200ml hot water and stir in well. Then add a further 200ml hot water along with the bay leaves and thyme. Bring the pan to a simmer for 2-3 minutes.

Stir in the mustard, taste and add more mustard or salt to your taste along with a good few grinds of black pepper. Pour the mix into your pie dish and chill in the fridge for 30-60 minutes.

Set your oven to 240C/220C Fan/Gas 9. Lay the pastry sheet over the top of the pie dish and press to secure into place. Depending how much is loose, either fold the pastry edges underneath or neatly trim them off. Brush the top with the egg wash and poke two holes in the top.

Place in the oven and bake for 10 minutes before lowering the heat to 180c and continuing to cook for 30-40 minutes, or until the pastry is risen, crisp and golden.

Serve with mash, seasonal greens and a generous glass of Madiran.

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