Homity pie with the first slice cut out

Homity pie

Name: Homity pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 10
Ingredients: 25g butter; 2 onions finely sliced; 1 leek finely sliced (optional); 1 tbsp thyme leaves (optional); 700g floury potatoes (such as Maris Piper or King Edward), quartered and thickly sliced; 150ml double cream; 125g mature or extra-mature cheddar grated; 2 spring onions (optional), finely chopped; 200g plain flour plus extra for dusting; 50g wholemeal or rye flour; pinch of cayenne pepper (optional); 125g butter; 1 egg

Barney Desmazery

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Serves 8 - 10

More effort

Prep: 40 mins

Cook: 1 hr and 15 mins

plus at least 30 mins chilling

A star rating of 4.7 out of 5.59 ratingsRate

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Make a veggie showstopper in this homity pie – a creamy potato, onion and cheese pie, with the addition of leeks. Make it your own with more veg, if you like

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g butter
2 onions

finely sliced
1 leek

finely sliced (optional)
1 tbsp thyme leaves

(optional)
700g floury potatoes

(such as Maris Piper or King Edward), quartered and thickly sliced
150ml double cream
125g mature or extra-mature cheddar

grated
2 spring onions

(optional), finely chopped

For the pastry

200g plain flour

plus extra for dusting
50g wholemeal or rye flour
pinch of cayenne pepper

(optional)
125g butter
1 egg

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Nutrition: Per serving (10)

kcal407
fat26g
saturates16g
carbs34g
sugars3g
fibre3g
protein8g
salt0.5g

Method

step 1

To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife.
step 2

Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it’s large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.
step 3

Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning and the leeks and thyme, if using, for 12-15 mins until soft and sticky.
step 4

Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.
step 5

Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Stir half the cheddar and most of the spring onions through the potato and onion mix. Scatter half of the remaining cheddar over the base of the pastry case, then tip in the tip filling. Scatter with the rest of the cheese and spring onions.
step 6

Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.

RECIPE TIPS

LEFTOVER BOILED POTATOES?

If you have leftover boiled potatoes, use them instead of cooking fresh ones.

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A star rating of 4.7 out of 5.59 ratings

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