Homity Pie

Shop Ingredients
Serves 4 generously


For the Pastry
125g plain flour
125g wholemeal plain flour + extra for rolling out
150g butter chilled, + extra for greasing
1 egg, beaten

For the Filling
500g floury potatoes such as sebago
125g spring onions
1 leek
2 tbsp sunflower oil
25g butter
3 tbsp double cream
50g cheddar cheese
75g goat cheese or any other cheese or just more cheddar
15g parsley chopped
Salt and pepper


Homity Pie is full of floury potatoes, sweet leeks, spring onions and cheese. All of that cradled in a wholemeal shortcrust pastry – simply yum. This recipe was originally developed in England during The Second World War when rations were in place. It makes the most of seasonal veg, stretching it to pie-fection!

Homity Pie

To make the pastry – Place the flours and chilled butter into a large bowl. Rub the butter into the flours until the mixture resembles fine breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten egg. Mix to a dough, adding a dribble of iced water or milk to fully bring the mixture together if required. Wrap the pastry and chill for at least 30 minutes.

Wash the potatoes and cut into bitesized chunks, about 2cm cubed. steam until tender about 15 – 20 minutes.

Whilst the potatoes are cooking prepare the other ingredients. Chop the spring onions finely. Wash the leek thoroughly, cut into quarters lengthways, then into 1cm strips. Chop the parsley. Grate the cheddar. Mix the two cheeses together.

Once the potatoes are cooked through, heat the oil in a large frying pan and set over a medium heat. Add the leek and cook gently until softened. Add the spring onions and cook for a further 3 or 4 minutes, stirring regularly.

Add the butter and allow it to melt into the vegetables. Then stir in the cooked potatoes. Add the double cream and half of the cheese mix, stir again. Allow the cheese to melt and the double cream to start to thicken, then add the parsley. Season to taste. Turn off the heat and set aside to cool completely.

Preheat the oven to 220℃ (200℃ fan). Roll the pastry into a circle about 5mm thick and large enough to line a 22cm pie dish/tart pan.

Grease the pie dish with a little butter if it’s not non-stick. Use the rolling pin to gently lift the pastry and lay it gently over the pie dish. Gently ease the pastry into the pie dish. Avoid stretching it. Use a sharp knife to trim away the excess from the rim – use this excess for jam tarts or freeze it!

Once the filling is completely cool, spoon it into the lined pie dish. Dot the remaining cheese over the top of the filling.

Bake for 20 – 30 minutes until the pastry is cooked through and the cheese is golden brown.

Serve either with salad or vegetables – peas are a particularly good accompaniment.






Your email address will not be published. Required fields are marked *