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.
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
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.
- 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.