Homity pie

Homity pie

The Natural Cook
Laura Edwards

This really is humble pie: leeks, potatoes and cheese. I was brought up eating Cranks’s delicious wholemeal recipe, and this is a variation. In order to stay true to its make-do-and-mend roots, I’ve suggested you use up all your odds and ends of cheese from the fridge. Homity pie tastes best cold, so it makes great buffet or picnic food.

For the filling


Quantity Ingredient
1 quantity Smashed new potatoes with butter and mint
1 large onion, sliced
1 leek, finely sliced
2 garlic cloves, roughly chopped
1 sprig thyme, leaves removed
glug light olive oil
150ml double cream
4 sprigs parsley, roughly chopped
200g mixed cheese

For the shortcrust pastry case

Quantity Ingredient
200g plain flour, preferably spelt, plus more to dust
100g butter, cold and cut into small cubes
1 egg, lightly beaten


  1. To make the pastry case, put the flour, butter and a pinch of salt into a blender and blend until the butter is combined into the flour, then add 4 tablespoon cold water. Pulse-blend three times, adding another spoon of water if it is not forming into a ball, then bring the dough together with your hands. Wrap in a clean plastic bag and chill for 30 minutes in the fridge.
  2. Preheat the oven to 190°C. Roll out the pastry on a lightly floured surface to about the thickness of a pound coin. Use the pastry to line a 20 cm case, making sure it is pushed down into all the corners and that it overhangs at the top (this will stop the pastry shrinking back). Prick all over with a fork to help stop the pastry puffing up. Put in the oven for 20 minutes until just cooked. This is called blind baking. Trim the excess pastry from the edges with a knife, brush with the egg, filling any holes or cracks, then return to the oven for three minutes. Allow to cool.
  3. Meanwhile, sauté the onion, leek and garlic with the thyme slowly in the light olive oil for 20 minutes until soft and caramelised. Mix in the potatoes, cream and parsley. Taste and season generously.
  4. Fill the pastry case with the potato mixture. Grate hard cheese and cut soft cheese into small pieces, then arrange on top. The pie should be almost overflowing.
  5. Bake in the hot oven for 10–15 minutes, until the cheese has melted and is bubbling with some charred spots. Allow to cool a little before serving.


  • The pie keeps well in a sealed container in the fridge for four or five days. I like it best eaten cold.


  • Tartiflette: Make a tartiflette-style homity pie by omitting the leek and adding 100 g fried bacon lardons to the potato mixture, then laying 200 g reblochon cheese on top. Serves 4 as a big lunch.
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