Homity Pie is a simple, homely, and nutritious bake just like a great big hug in pie form! It is a vegetarian open pie packed with potatoes, spring onions, leeks, and cheese, and is delicious served either with a green salad or a medley of your favourite vegetables.
The first time that I came across Homity Pie, I seem to recall, was some three or four years ago whilst having lunch in a lovely vegetarian tea room / cafe in the market town of Skipton one chilly November day.
It was listed on the specials board, 'homity pie served with seasonal vegetables'. Not having heard of it, but after quizzing the waitress I quickly decided that I must try it.
Homity Pie is packed full of the humble potato. They're certainly the star of the show. But with a few other basic ingredients, of onions, cheese and parsley, this vegetarian open pie is transformed into a delicious and nutritious family feast.
Having done a little reading about Homity Pie, it transpires that there are two schools of thought about the origins of it (source Wikipedia).
Some say it originates from Devon (calling it Devon Pie), where as others suggest it was a popular dish created by the land girls during the Second World War as a result of rationing.
Wherever the origins of Homity Pie lay, the romantic side of me likes to think of 'Homity' as meaning home or homely, especially as it's such a humble, yet nutritious, vegetarian pie. It's so simple, homely, and nutritious, just like a great big hug in pie form!
By all accounts Cranks, a vegetarian restaurant which was established in London in the early 1960's, popularised this frugal recipe. Although I used the classic Cranks recipe as the starting point for this savoury bake, I added to the ingredients list ever so slightly.
Of course, happily, we're no longer rationed so it seemed a nice idea to
slightly upgrade Homity Pie with the addition of one or two 'extras' which our grandparents back in the 1940's and 50's may have struggled to source.
This Homity Pie consists of two types of potatoes, Anya and Charlotte, and spring onions in place of the usual white onion which we find can be a little strong.
As for the cheese we used two different types: a small amount of a mature cheddar, (after all only a small amount of mature cheese is needed to bring flavour to a dish), and some Parlick Fell, which is a hard goats' cheese and brings a certain amount of creaminess to a recipe.
The milk was replaced with cream. Of course, though, if you fancy trying this hearty vegetarian pie you could use just one variety of potato and cheese if you prefer.
Despite the slight upgrade in ingredients, it's safe to say that this open crust pie is frugal. It's nutritious too with the wealth of vitamins of minerals which are naturally found in potatoes and leeks, and the dairy products of cheese and cream.
The potatoes, having been cooked with their skins on, retained even more of their nutritional value than they would have had they been peeled. - Angela
So, here's how to make Homity Pie!
📖 Recipe
Homity Pie
Equipment
- 22cm (8-9in) deep pie dish
- Rolling Pin
Ingredients
For the Pastry
- 125 g (4oz) plain flour
- 125 g (4oz) wholemeal plain flour + extra for rolling out
- 150 g (5oz) butter chilled, + extra for greasing
- 1 egg lightly beaten
For the Filling
- 500 g (1lb 2oz) potatoes we used a mixture of Anya and Charlottes
- 125 g (4oz) spring onions
- 1 leek
- 2 tablespoon vegetable / sunflower oil
- 25 g (1oz) butter
- 3 tablespoon double cream
- 50 g (2oz) mature cheddar cheese
- 75 g (3oz) hard sheeps' cheese we used Parlick Fell from Sainsburys
- 15 g (½oz) parsley chopped
- Salt and freshly ground black pepper
Instructions
- To make the pastry - Place the flours, and chilled butter into a good sized 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 little cold 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 chunks or discs about 2cm (1in) cubed. steam until tender about 15 - 20 minutes.
- Whilst the potatoes are cooking prepare the other ingredients. Cut the spring onions into 1 cm (½in) chunks. Wash the leek thoroughly, cut into quarters lengthways, then into 2cm (1in) strips. Chop the parsley. Grate the cheese. 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 2 or 3 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, stir again. Allow the cheese to melt and the double cream to start to thicken. Add the parsley. Season to taste. Turn off the heat and set aside to cool.
- Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Roll the pastry into a circle about 5mm (¼in) thick and large enough to line the pie dish.
- Grease the pie dish with a little butter if it's not non-stick or metal. 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.
- Once the filling is completely cool spoon it into the lined pie dish. Sprinkle the remaining cheese over the top of the filling
- Bake for 20 - 25 minutes until the pastry is cooked through and the cheese is starting to brown. Enjoy! Serve either with salad or vegetables.
Notes
- Replace the wholemeal flour with white if you prefer.
- You're likely to have a little pastry left over, you could use this to decorate the crust of the pie - perhaps with pastry leaves or a plait, for instance, or even make a few jam tarts.
- If you don't have a steamer to cook the potatoes improvise with a colander positioned over a pan of water. Use the pan's lid to keep the steam inside. Alternatively boil the potatoes until tender.
- Consider cooking extra potatoes with your meal the day before to reduce the energy and time to make Homity Pie.
- This pie could easily be made into individual sized portions making it easier to freeze for another day or package up in a lunch box.
mary kerr says
Hi I made this pie last night, I think I saw it first years ago when i had a "medieval" Cook book given to me, which Ive sadly now lost.
I added some carrots and a lonely parsnip, plus some broccoli florets and the whole thing was really delicious !Thanks for the inspiration !
Mary
Jacqueline Bellefontaine says
Happy you enjoyed it Mary, sou ds liek you turned it into a great recipe for using up odds veggies from the fridge.
Carol Beattie says
I'm going to make this pie tonight, for 2 of us. It looks delicious and I'm trying to include less meat in our diet.
When I altered the number of servings on the recipe (great idea btw), the metric amounts changed, but the imperial didn't. Just a head's up.
Jacqueline Bellefontaine says
I hope you enjoyed the pie. The change of ingredients for the number of serving is done automatically by my recipe plugin and to be honest I did not realise I had it on and will now turn it off. This is because although it can be helpful at times it doesn't work for all recipe and particularly for baking. For example, smaller quantities will affect tin size and baking times. It didn't update the imperial as I add those manually for the benefit of those readers who do not use grams.
John Doldon says
Very good. We mixed mature cheddar with gruyere. Was great
Jacqueline Bellefontaine says
Glad you liked it John. It good to mix up the cheese a bit to ring the chnages. Gruyere might not be and English cheese so not traditional but it would give some lovely extra tang to the flavour.
Gillians Kitchen says
Yummy pie, and perfect for Meat Free Monday. I've pinned it to try soon.
Angela - Only Crumbs Remain says
Thankyou Gillian, it has meat free monday all over it doesn't it 🙂
Angela x
Helen - family-friends-food says
This looks delicious - perfect for a comforting family dinner. Thanks for linking with #onepotato two potato 🙂
Angela - Only Crumbs Remain says
Thankyou Helen 🙂
Angela x
Sarah James says
Your Homity Pie looks delicious Angela. I like how you've used spring onions instead of onions and two types of cheese. Pinned fro later x
Angela - Only Crumbs Remain says
Aw thankyou Sarah, we personally much prefer spring onions to white or even red onions. The two types of cheese were lovely in it. The cheddar was just enough to give it a little flavour punch but the goat's cheese added to the lovely creaminess.
Thanks for your lovely comment Sarah,
Angela x
Choclette Blogger says
Ooh homity pie. It's one of my all time favourites, yet I haven't made it for years. I first had it at Cranks in Devon, more years ago than I care to remember. Yours looks lovely and two types of cheese has got to be good. Have pinned to remind me it's time I made it again!
Angela - Only Crumbs Remain says
Two types of cheese is certainly a good thing Choclette. We've only come across it in relatively recent years, and absolitely love it. Hubby has even asked that I make some for a savoury charity bake!
Angela x
Mandy Sneaky Veg says
Angela - my mouth is seriously watering now! I ALWAYS say I'm going to make recipes I comment on but rarely actually get around to doing it - I think I'm going to make this the exception. #CookBlogShare
Angela - Only Crumbs Remain says
🙂 your mouth will really water Mandy if you get chance to try it!
Thanks for your lovely comment,
Angela x
Jacqueline Bellefontaine says
Ive never tried this before but I am going to now. As I write Im printing out the recipe. It looks delicious. Have also pinned if it tastes as good as it looks it would be wrong not to share it:)
Angela - Only Crumbs Remain says
Awe thankyou so much Jacqueline 🙂 I hope you enjoy it as much as we did 🙂
Angela x
Eb Gargano says
Great recipe! As I said in my FB message, I first discovered homity pie in the Cranks recipe book - but I had no idea about it's origins. That it was a product of WW2 rationing would not surprise me. It's funny, reading the ingredients you could think this pie was going to be a bit boring (especially as I used to make it with regular potatoes, cheddar and ordinary white onions), but I know from experience these ingredients work together to produce something much better than the sum of its parts. And I can only imagine your version takes it to the next level! Eb x
Angela - Only Crumbs Remain says
It does seem logical that it came about from the landgirls during the war doesn't it Eb - and perhaps even inspired by the cheese and onion pie like Johanna said. I completely agree, it does sound somewhat boring on the face of it, but as you say it's far from it. I love how you describe those ingredients producing something greater than the sum of its parts! Couldn't have put it better 🙂
Angela x
Johanna GGG says
I am not sure when I first encountered homity pie but I do remember places like cranks selling it and I regret now not eating it more - have tried making it and it is quite an easy recipe which I really liked and I wonder if it was the ancestor of the ubiquitous cheese and onion pastie
Angela - Only Crumbs Remain says
Ooh that's an interesting though Johanna - it could well have been inspired by the cheese and onion pastie or even pie couldn't it!
Angela x
Angie Church says
new pie on me that is for sure but I can well tell it would be delicious. This type of recipe brings to thought of mom and grandma and their tasty pies
come see us at http://shopannies.blogspot.com
Angela - Only Crumbs Remain says
Ah, yes I know just what you mean Angie, my mum and grandma used to make some delicious pies too. Thanks for the lovely comment, I'll pop by soon,
Angela x
Rebecca Beesley says
ooh yummy - looks perfect for this time of year!
Angela - Only Crumbs Remain says
Thankyou rebecca, it really is very yummy 🙂
Angela x
Midgie says
Oh my - I know a little potato piggie in this house that would LOVE this pie with a vegan cheese swap! Definitely going to give it a go! x
Angela - Only Crumbs Remain says
Hahaha, well my potato piggie (hubby) loved it, so I hope your potato piggie likes it just as much 🙂 I thoroughly enjoyed it too and we both went back for seconds 🙂
Thanks for popping by Midgie, do let me know how you get on with it,
Angela x
Kirsty Hijacked By Twins says
Ooooh yummy! This pie looks and sounds like the perfect meal for this time of year. Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
It was just what was needed lst weekend Kirsty!
Angela x
REBECCA SMITH says
Oh my, this most certainly is a homely, comfort food pie, how delicious looking, I can't have dairy but I'm still going to give this a go with vegan substitutes
Angela - Only Crumbs Remain says
Thankyou Rebecca, it really is a great big hug in food form! If you make it I hope you enjoy it as much as we do Rebecca, and with all of the dairy alternatives on the market these days I'm sure you'll find it straightforward to make too.
Thanks for popping by and commenting,
Angela x
Jenny-Apply to Face blog says
Hi Angela,your recipes always make me want to cook them immediately!This looks absolutely divine.Cheese,leeks and potatoes one of my utter faves.What a fantastic winter dish xx#CookBlogShare
Angela - Only Crumbs Remain says
Aw thank you Jenny 🙂 The pie was certainly welcome this past weekend - it was so chilly!
Angela x
Anca says
It looks delicious. I use the potatoes with their skins on too, for nutritional values.
Angela - Only Crumbs Remain says
Thankyou Anca, the potato skins bring so much flavour as well don't they.
Angela x
Kate Glutenfreealchemist says
I adore Homity Pie. I first had it almost 30 years ago (goodness..... I feel old!) and since going GF have been making a de-glutened version. So yum! x
Angela - Only Crumbs Remain says
Haha, I know just what you mean, I feel the same when I mention time periods like that! We're just happy to have finally come across it, as it's so delicious as you say 🙂
Thanks for popping by and commenting,
Angela x
Corina says
This pie sounds so delicious! I've never tried it and only heard of it last year when it appeared as one of the choices on my daughter's school dinner menu. I remember rushing to look up what it was as I felt quite ashamed of not knowing! I would certainly love to try it now! Your version looks so lovely and creamy - real comfort food. Thank you so much for sharing with #CookOnceEatTwice x
Angela - Only Crumbs Remain says
I have to admit I felt ashamed and a little embarassed when we didn't know what it was too Corina - but it's all about learning isn't it. We're so glad we asked what it was and then giving it a go, as as you say it's perfect comfort food particularly for those chilly days.
Thanks for your lovely comment, and of course for hosting a great linky,
Angela x
Shaheen says
Ah this is one of my all time favourite veggie pies, I think it may have been the first veggie pie I had ever eaten too and it was not called Homity Pie then, but it was.
Angela - Only Crumbs Remain says
Ooh I'm intrgued now to know what it was called when you first tried it Shaheen.
Angela x