Crumble-Topped Sweet Leek Leftovers Pie

This is the kind of hearty dinner that befits a winter evening, but instead of a heavy butter laden pastry top I’ve opted for a savoury crumble topping. It’s much lighter and super easy to put together. This pie is hearty, creamy and tasty but won’t leave you unable to get up from the sofa as it’s veg-packed and topped with seeds and wholegrains.

You can take this pie a number of different ways depending on who you are feeding and what leftovers you have. I often make mine without the crème fraiche and cheese and add an extra 100ml of stock for a lighter diary free pie.

a good glug of olive oil
3 big leeks, washed, trimmed and sliced
600g big handfuls of leftover roasted root veg
200g handful of leftover green veg
1 tablespoon wholemeal or light spelt flour
400ml vegetable stock or white wine

3 tablespoons crème fraiche

grated zest of 1⁄2 an unwaxed lemon
a small bunch of tarragon, leaves picked and chopped
100g of leftover cheese
sea salt and freshly ground black pepper

100g spelt flour
100g oats
50g butter or coconut oil
50g of pumpkin seeds
a drizzle of olive oil
a small bunch of thyme

Preheat the oven to 210°C/fan 190°C/gas 7.

Make your filling. Heat a splash of olive oil in a pan, then add the leeks and cook slowly on a low heat for 15 minutes or so, until they are soft and sweet. Add the leftover root veg and the greens and cook for another 5 mins to warm through.

Next, add a spoonful of flour and stir round for a minute or so, then add the stock and simmer until you have a thick gravy. Take off the heat, stir in the crème fraiche, if using, and lemon zest, then taste and season with salt and pepper.

Pour into a deep pie dish and then crumble over the cheese if you like.

Put all the crumble topping ingredients apart from the pumpkin seeds into a food processor and blitz until crumbly, then add the pumpkin seeds. Scatter the oaty topping over the pie filling and bake for 25-20 minutes in the hot oven. Serve in hearty bowlfuls, with more leftover greens.

Posted: 01.12.16 4 Comments


Posted by K at 12:10 on the 16.01.19

This is so delicious! The perfect lunch for a January day. I used parsnips, leeks, mushrooms and spinach and have already had seconds, it’s meant to last me the week! Thank you for the recipe x

Posted by Laura at 5:43 on the 16.01.19


I am planning on making this at the weekend. It sounds delicious! I was just wondering if making the crumble topping in advance would be ok? What do you think?

Thank you xx

Posted by Olivia at 8:07 on the 21.04.21

Best meal I’ve made in ages. Gorgeous. I opted for sweet potato, parsnip, red onion. + green beans and cabbage. Served with long stem broccoli and roast sprouts. Heaven and pretty healthy to boot.

Posted by Beth at 12:14 on the 31.12.21

Delicious! I’ve made this a few times now – most recently I swapped the crumble top for sage and onion stuffing and it was so good

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