📝 About This Recipe
Tracing its roots back to the Land Girls of the Second World War, the Homity Pie is a quintessential British comfort classic that celebrates the humble potato. This open-faced savory pie features a rich, buttery shortcrust pastry filled to the brim with tender potatoes, sweet sautéed leeks, and a generous amount of sharp mature cheddar cheese. It’s a hearty, soul-warming dish that perfectly balances rustic textures with a sophisticated, onion-infused creaminess.
🥗 Ingredients
For the Shortcrust Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 1/2 teaspoon Salt
- 2-3 tablespoons Ice cold water
For the Filling
- 750 grams Yukon Gold or Maris Piper potatoes (peeled and cut into 2cm cubes)
- 40 grams Unsalted butter (for sautéing)
- 2 large Leeks (cleaned and thinly sliced)
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 200 grams Mature English Cheddar (coarsely grated)
- 3 tablespoons Heavy cream
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Fresh thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
👨🍳 Instructions
-
1
To make the pastry, pulse the flour, salt, and cold butter in a food processor until it resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips.
-
2
Add ice-cold water one tablespoon at a time, mixing until the dough just starts to come together. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
-
3
Preheat your oven to 200°C (400°F). Roll out the chilled pastry on a floured surface to about 3mm thickness and line a 23cm (9-inch) tart tin. Trim the edges and prick the base with a fork.
-
4
Line the pastry with parchment paper and baking beans. Blind bake for 12 minutes, then remove the beans and paper and bake for another 5 minutes until the base is dry and sandy to the touch.
-
5
While the pastry bakes, place the cubed potatoes in a pot of salted water. Bring to a boil and simmer for 8-10 minutes until tender but still holding their shape. Drain and set aside.
-
6
In a large skillet, melt 40g of butter over medium heat. Add the sliced leeks and diced onions, cooking slowly for 10-12 minutes until soft, translucent, and sweet.
-
7
Stir in the minced garlic and thyme leaves, cooking for another 60 seconds until fragrant.
-
8
In a large mixing bowl, gently combine the cooked potatoes, the sautéed leek mixture, half of the grated cheddar, the chopped parsley, nutmeg, and heavy cream.
-
9
Season the mixture generously with salt and plenty of freshly ground black pepper. Be bold with the pepper, as it defines the dish's character.
-
10
Spoon the filling into the pre-baked pastry shell, pressing down gently to ensure there are no large air gaps.
-
11
Top with the remaining grated cheddar cheese, spreading it evenly to the edges.
-
12
Bake in the center of the oven for 20-25 minutes, or until the cheese is bubbling and golden brown with a few charred spots.
-
13
Allow the pie to rest for 10 minutes before slicing. This helps the filling set slightly for a cleaner cut.
💡 Chef's Tips
Use a high-quality mature (sharp) cheddar for the best flavor profile; mild cheese will get lost. Ensure your butter is ice-cold when making the pastry to achieve a flaky, crisp crust. Don't over-boil the potatoes; they should be fork-tender but not falling apart, or the pie will become mushy. If the pastry edges brown too quickly, cover them with a ring of foil during the final bake. For a deeper flavor, you can substitute half the leeks with wild mushrooms or add a teaspoon of English mustard to the filling.
🍽️ Serving Suggestions
Serve warm with a crisp green salad dressed in a sharp vinaigrette. A side of traditional British pickled onions or piccalilli adds a wonderful acidic contrast. Pairs beautifully with a glass of dry hard cider or a light English Ale. For a more substantial meal, serve alongside roasted root vegetables or steamed buttered kale.