Hearty Homity Pie
Cosy up with this comforting classic and team it with seasonal veg!
Homity pie is a hearty open-faced vegetable pie with humble roots and a comforting, cheesy soul. Born out of necessity during World War II, this dish was created by the Women's Land Army, the ‘Land Girls’, who needed filling, calorie-dense meals after long days of farm labour. With meat scarce and rationing strict, they relied on readily available potatoes, leeks, and onions, enriched with whatever dairy they could spare. The pie saw a cultural revival in 1960s London when the pioneering vegetarian restaurant Cranks added it to their menu, cementing its status as a beloved meat-free classic.
Homity Pie
This recipe serves 6-8 and is inspired by traditional versions, with a touch of cream for extra comfort. To save time you can use ready roll pastry but this pie really is better with wholemeal pastry.
Pastry:
150g plain flour
100g wholemeal flour
50g chilled butter
1 egg yolk
pinch of salt.
Filling:
500g Maris Piper or other floury potatoes (diced)
25g butter
1 tbsp olive oil
1 large onion (sliced)
300g leeks (sliced)
150ml double cream
175g mature cheddar (grated)
pinch of nutmeg.
Method:
1. Make the pastry: Pulse flours, butter, and salt in a food processor until crumbly. Add egg yolk and 2 tbsp cold water; pulse until dough forms. Chill for 45 minutes.
2. Cook the filling: Boil potatoes until just tender; drain. Sauté onions in butter and oil for 6-8 minutes, then add leeks and cook for 5 more minutes. Stir in cream, nutmeg, potatoes, and half the cheese.
3. Assemble and bake: Roll pastry into a 23cm tart tin. Blind bake at 200°C for 20 minutes, then remove weights and bake 10 minutes more. Reduce oven to 190°C. Fill the case, top with remaining cheese, and bake 35-40 minutes until golden.
Sensational Winter Sides
Kale with Caramelised Onions & Cranberries
Slowly caramelise sliced red onions for 10-12 minutes until golden, then add fresh ginger, cumin, and a pinch of cayenne. Wilt in chopped kale and finish with dried cranberries. The sweetness of the onions and dried fruit balances the pie's richness beautifully.
Roasted Parsnip and Hazelnut Salad
Parsnips are a quintessential winter root, and roasting them concentrates their natural sweetness. Cut parsnips into batons, toss with olive oil, honey, and a pinch of chilli flakes, then roast at 200°C for 25-30 minutes until golden at the edges. Meanwhile, toast hazelnuts in a dry pan until fragrant, then roughly crush them. Toss the warm parsnips with rocket, the hazelnuts, and a sharp dressing of lemon juice, wholegrain mustard, and olive oil. A crumbling of blue cheese or feta on top adds a creamy, tangy contrast. The nutty, sweet parsnips and peppery rocket provide a vibrant counterpoint to the soft, cheesy pie.
Image Credits: Eva Bronzini & Nur Tok via pexels.com
