Egg Free Cheese Potato and Leek Pie
Fluffy potato mash baked with sharp cheddar, soft leeks, and a hint of garlic until golden and bubbling. A hearty, comforting vegetarian pie designed without eggs.
Prep
15 min
Cook
35 min
Total
50 min
Makes
6 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
35 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Large pot
Time saver
Make ahead by assembling the dish up to 24 hours in advance, keeping it covered in the fridge, and adding 5 extra minutes to the bake time.
Do these three things first
- 1Preheat the oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Place peeled
- 01
Place peeled
Place peeled, cubed potatoes into a large pot and cover with cold water and a pinch of salt. Bring to a boil over medium-high heat and cook for 15 minutes until fork-tender.
Look for: fork-tender
Tap card to mark done - 02
Preheat the oven to 400°F (200°C)
Preheat the oven to 400°F (200°C).
Tap card to mark done - 03
Drain the cooked potatoes thoroughly and return…
Drain the cooked potatoes thoroughly and return them to the pot. Mash with butter and milk until smooth and lump-free.
Look for: smooth and lump-free
Tap card to mark done - 04
Heat olive oil in a skillet over…
Heat olive oil in a skillet over medium heat. Add thinly sliced leek and minced garlic, sautéing for 5 minutes until soft and fragrant.
Look for: soft and fragrant
Tap card to mark done - 05
Fold the sautéed leeks
Fold the sautéed leeks, half of the grated cheddar cheese, salt, and black pepper into the mashed potatoes until evenly mixed.
Look for: evenly mixed
Tap card to mark done - 06
Transfer the potato mixture into a baking…
Transfer the potato mixture into a baking dish and smooth the top with a spoon. Sprinkle the remaining grated cheddar cheese evenly across the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Bake at 400°F (200°C) for 20 to…
Bake at 400°F (200°C) for 20 to 25 minutes until the cheese is melted, bubbling, and golden brown. Let rest for 5 minutes before serving.
Look for: the cheese is melted, bubbling, and golden brown
Tap card to mark done
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