Homity Pie

A pie for all seasons

Homity Pie is an incredibly versatile pie, chunky crushed potatoes, soft onions, garlic and lots of cheese to bind it all together. Why should it stop there, adding other vegetables makes this already delicious pie even better.

There is a well loved harmony between cheese, potato and onion that hits all the right flavour contrasts bringing delicious balance and the perfect base for winter brassicas. During the colder months we are spoilt for choice with cabbages, the tail end of Brussels and various members of the kale family, not to mention leeks, all looking for their next way into meal time. 

Let your veg box be your guide and introduce any number of vegetables. I have chosen, leeks, Brussels and cabbage for this pie, but use what every you prefer. Celeriac, parsnips and Jerusalem Artichokes make a delicious addition, leaving cabbage free to cook in a little garlic butter as a side dish to the pie. Experiment and enjoy!


Serves 4 - 6
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
1 sheet of shortcrust pastry
350g +/- potatoes
450g +/- vegetables such as leeks and brassicas
1 onion
As much garlic as you like
Sea salt flakes
120g strong cheese such as cheddar
1 dessert spoon of wholegrain mustard
1 dessert spoon dollop of crème fraiche or yoghurt
Half a dozen twists of black pepper
¼ of a nutmeg, shaved
A chopped sprig of rosemary
A pinch of caraway or cumin seeds

Preheat the oven to 180°C

1. Begin by blind baking the pastry. Line a shallow 24cm pie dish, or 4 individual dishes, with shortcrust pastry, then line this with baking parchment filled with baking beans (rice or what every you usually use), and bake in the oven for 20 minutes until just cooked, but not coloured.

2. While the pastry is cooking turn your attention to the filling. Scrub and dice the potato into small chunks and cook in boiling water. 

3. Slice the onion and chop the garlic, then soften until translucent the butter and salt, over a low heat in a small saucepan with the lid on. 

4. Slice a small leek or a third of a large one, rinse and drain. Then add to the onions and allow to soften for a couple of minutes. Turn off the heat and allow to cool briefly.

5. The potatoes should be cooked by now, so lift them out of the water with a slotted spoon and allow to steam dry in a large mixing bowl. Keep the water boiling to cook the brassicas.

6. Chop the cabbage into small dice and quarter Brussels Sprouts, then cook for 2 minutes in the boiling water. Drain and allow to steam before adding to the mixing bowl with the potatoes, onion and leek.

7. The pastry case should be just about ready by now. Remove from the oven and leave to one side. 

8. Stir in the mustard, crème fraiche / yoghurt, black pepper, rosemary, nutmeg and cumin / caraway seeds to the vegetable mixture. Lightly crush the potatoes with everything else in the bowl and stir through 2/3 of the grated cheese.

9. Generously fill the pastry case with the Homity filling leaving no gaps or air pockets. Leave the top lumpy and bumpy as these bits will crispen up in the oven and give a lovely contrasting crunch. Sprinkle the remaining grated cheese over the top and bake in the preheated oven for 30 minutes. 

Serve with beetroot ketchup.

Chef Notes:
1. Almost any vegetables can be used for this recipe to go with the potatoes, so experiment as the seasons change. Make sure to keep the water content down so the filling isn’t sloppy.
2. Fresh herbs are a lovely addition, even wilted spinach, rocket or chard. 
3. If you fancy making your own pastry, wholemeal or rye flour brings a delicious nuttiness.
4. Experiment with different cheese, anything from soft goats cheese, smoked cheddar, Bix or Witheridge in Hay. 

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer