HOMITY PIE - A BRITISH VEGETARIAN RECIPE
I first came across Homity pie in a quaint little vegetarian café in the Peak District and was really impressed with how something with so few ingredients could taste so good!
Homity Pie consists of a pastry case which is filled with onions or leeks, potatoes, cheese and a spot of cream, for my more luxurious version!
Its’ origin is unclear but Homity pie is generally thought to date back to WWII when Land Girls, mindful of war time food shortages, invented a pie made of vegetables, which were plentiful.
Why is it called Homity, well, who knows? It is probably a made up word relating to rationing and cheap wholesome ingredients. Whatever, Homity Pie is incredibly tasty, filling and easy to make.
Homity Pie consists of a pastry case which is filled with onions or leeks, potatoes, cheese and a spot of cream, for my more luxurious version!
Its’ origin is unclear but Homity pie is generally thought to date back to WWII when Land Girls, mindful of war time food shortages, invented a pie made of vegetables, which were plentiful.
Why is it called Homity, well, who knows? It is probably a made up word relating to rationing and cheap wholesome ingredients. Whatever, Homity Pie is incredibly tasty, filling and easy to make.
Ingredients To Make Homity Pie
These ingredients are enough for a pie made in a 21cm loose bottom flan tin, which will easily serve four people.
- 450g of floury potatoes (We use Albert Bartlett Rooster)
- 15g butter
- ½ tbs olive oil
- 80g grated strong cheddar cheese
- 2 chopped cloves of garlic
- 1 large white onion – sliced (you can use chopped leeks instead)
- 125ml of double cream
- Salt & pepper to season.
- 320g pack of Jus–Rol ready rolled shortcrust pastry. Obviously you can make your own shortcrust or wholemeal pastry.
How To Make Homity Pie
Preheat oven to 180°c
Line the flan tin with the pastry. We found that it was best to leave some over-hanging the flan tin until after the pastry was cooked and then break off the excess before removing the pie, in order to avoid shrinkage. Set aside.
Peel the potatoes and cut into 5cm chunks. Place in boiling, salted water in a saucepan and boil for 15-20 mins or until they are tender. Drain into a colander and return to the saucepan. Now break all of the potatoes roughly in half. Set aside
Put the butter and oil in a frying pan and melt over a medium heat. Add the onions and fry for 10 minutes, stirring, until they are a pale gold. Add the chopped garlic and cook for a further 2 minutes.
Add the potatoes and 50g of the cheese to the onion mixture and stir gently. Season to taste.
Place the mixture in the flan tin and even out. Slowly drizzle some cream over the mixture, letting it seep into the layers. You might not use it all. You don’t want to make the pie soggy; just add a little richness to it. Sprinkle the remaining cheese on top of the pie.
Place the pie in the oven for 45 minutes or until the pastry is a deep golden colour and the cheese is bubbling.
Remove from the oven and leave for 15 minutes before removing from the tin. It can be served hot or cold. Either way, a selection of salads is a great accompaniment to this economical and tasty pie.
Line the flan tin with the pastry. We found that it was best to leave some over-hanging the flan tin until after the pastry was cooked and then break off the excess before removing the pie, in order to avoid shrinkage. Set aside.
Peel the potatoes and cut into 5cm chunks. Place in boiling, salted water in a saucepan and boil for 15-20 mins or until they are tender. Drain into a colander and return to the saucepan. Now break all of the potatoes roughly in half. Set aside
Put the butter and oil in a frying pan and melt over a medium heat. Add the onions and fry for 10 minutes, stirring, until they are a pale gold. Add the chopped garlic and cook for a further 2 minutes.
Add the potatoes and 50g of the cheese to the onion mixture and stir gently. Season to taste.
Place the mixture in the flan tin and even out. Slowly drizzle some cream over the mixture, letting it seep into the layers. You might not use it all. You don’t want to make the pie soggy; just add a little richness to it. Sprinkle the remaining cheese on top of the pie.
Place the pie in the oven for 45 minutes or until the pastry is a deep golden colour and the cheese is bubbling.
Remove from the oven and leave for 15 minutes before removing from the tin. It can be served hot or cold. Either way, a selection of salads is a great accompaniment to this economical and tasty pie.