Homity Pie
Homity Pie is a comforting British classic that combines a flaky shortcrust pastry with a creamy potato filling, leeks, onions, and rich cheese, perfect for dinner or lunch.
Ingredients
Pastry
- 1 sheet ready-rolled shortcrust pastry sheet, about 375g
Filling
- 650 g floury potatoes, peeled and cut into medium chunks Use varieties like Maris Piper or King Edward.
- 30 g butter
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 leeks, sliced
- 1 clove garlic, finely chopped
- a few thyme sprigs, leaves picked
- 75 ml double cream Substitute with non-dairy alternatives if desired.
- 150 g grated Cheddar cheese Consider using Gruyère for variation.
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Heat the oven to 190°C / 375°F / Gas 5.
- Line a 23cm pie dish with the pastry, chill for 20 minutes, then blind bake with parchment and baking beans for 10 minutes.
- Remove the lining and bake again for about 12 minutes, until lightly golden.
- Meanwhile, place the potatoes in salted cold water, bring to a boil, then simmer for around 15 minutes until just tender but not overly soft.
Filling
- In a large pan, gently cook the butter, olive oil, onion, leeks, garlic, and thyme over medium-low heat for 10–15 minutes, stirring often, until soft and tender without browning.
- Drain the potatoes and let them steam dry briefly in the colander.
- Add the potatoes to the leek mixture, then stir in the cream and about three-quarters of the cheese.
- Mix carefully so the potato pieces stay mostly intact, then season with salt and black pepper.
Assembly and Baking
- Spoon the filling into the baked pastry case and spread it evenly.
- Scatter the remaining cheese on top, then bake for about 15 minutes more, until the cheese has melted and turned golden.
- Let the pie rest slightly before serving.
Notes
Best served warm with a fresh green salad or soup. Store leftovers tightly wrapped in the refrigerator for up to three days or freeze in portions for later.