Beef, leek fondue and potato pie with mustard sauce

30 min : preparation time 45 min : cooking time


  • 1 disk of shortcrust pastry
  • 1 disk of puff pastry
  • 500 g (1 lb) minced beef
  • 1 onion
  • 1 clove of garlic
  • 2 leeks
  • 50 g (1.7 oz) butter
  • 6 firm potatoes
  • 3 eggs (including 1 egg yolk for glazing)
  • 100 ml (3 ½ fl oz) liquid cream
  • 1 tbsp mustard
  • A few sprigs of fresh parsley
  • Fine salt and ground pepper
  • A small piece of baking parchment (8 cm x 8 cm or 3 in x 3 in)

Cook the potatoes in salted water with their skins on, drain, peel and cut into fairly thick slices. Chop up the onion and crush the garlic.

Sweat the onion in garlic in a frying pan with the butter, add the meat and brown until no more juice remains, stirring frequently. Season with salt and pepper just before taking off the heat.

Wash the leeks and cut off the dark green parts. Chop finely. Put them in the pan in place of the meat, sweat for a few minutes, add salt and pepper.

Place the shortcrust pastry in the base of the (greased and floured) pie dish, making sure it comes up the sides and covers all surfaces. Arrange the potato slices in even layers in the base. Put the meat on top and finish with a layer of leeks.

Wet the sides of the shortcrust pastry with water, using a brush. Place the puff pastry on top and join the two parts of the pastry together by pressing down all around the edges.

Beat the egg yolk with a drop of milk, apply evenly over the surface of the pastry using a brush, and make patterns using the point of a knife.

Make a hole around 1cm (1/2 inch) in diameter in the middle of the pastry, roll up the baking parchment and place inside to make a funnel (go down about 1cm or 1/2 inch).

Cook for 30 minutes in an oven pre-heated to 200°C (400°F, Gas Mark 6), with the baking parchment.

Beat the remaining 2 eggs with the cream, mustard and finely chopped parsley, add salt and pepper.

After 30 minutes in the oven, remove the paper funnel and gently pour the mix into the hole.

Cook for a further 15 minutes, turning down the oven to 180°C (350°F / Gas Mark 4).

Leave to rest for 5-10 minutes before serving.