Homity Pie is a British classic, loved for its simplicity and heartiness. Originating in Devon during the Second World War, it was created as a nourishing, economical dish that made the most of what was available: potatoes, onions, cheese and pastry.
It later came into vogue when Cranks, an iconic vegetarian restaurant, served its own version in the 60s and 70s. The restaurant, based in Carnaby Street, helped to propel vegetarianism into the mainstream through its natural, wholemeal dishes and celebrity fans like Princess Diana, The Beatles, and Cliff Richard. Along the way, it cemented Homity Pie's place in our hearts and on British tables.
Rich, comforting and sustaining, the Homity Pie is exactly the sort of food we crave in winter. Do try our crustless version, available across our bakeries, and have a go at making this more traditional recipe at home.
INGREDIENTS
Pastry
130g plain flour
130g wholemeal flour
½ tsp sugar
¼ tsp salt
175g cubed cold unsalted butter
55ml cold water
Caramelised onions
3 medium white or brown onions
1 tsp sugar
50ml water
30g butter
Pinch of salt
3 cloves of garlic, minced or finely chopped
Pie filling
800g of 2cm diced fluffy potatoes such as Maris Piper or King Edward
Caramelised onions
200g grated mature cheddar
200g cream
1 large egg
Handful chopped parsley
Salt and black pepper
¼ tsp ground nutmeg
Mustard seeds
METHOD
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Start with the caramelised onions. Add sugar, water, butter and sliced onions to a pan and put on a medium heat covered. Stir every 5–10 minutes. They will take about 40 minutes to gain real colour and become jammy. At 35 minutes, add your garlic and cook out the rawness.
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While your onions are caramelising, make your pastry. Combine the dry ingredients by pulsing in a blender, then add the cubed butter and pulse until you get a sandy texture.
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With the blender still running, gradually add water – just a little at a time – until the pastry starts to form small, firm balls.
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Scoop the mixture out and bring it together by hand, before wrapping it up in cling film and refrigerating.
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Par cook the potatoes for about 10 minutes in heavily seasoned water and strain.
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Preheat your oven to 180°C conventional or 170°C fan and grease a 23cm springform cake tin.
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Remove your pastry from the fridge and roll it onto a floured surface until it’s roughly the thickness of a pound coin. Transfer it to your cake tin, gently pushing the pastry into the corners of the tin. Trim around the rim and lightly prick the surface of the pastry with a fork.
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In a small bowl or jug, combine the cream, egg, nutmeg, salt and pepper, and beat together.
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In a mixing bowl, add potatoes, caramelised onions, parsley, half of the cheddar and half of the cream mix. Pour this mixture into the pastry case.
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Drizzle over the remaining cream mix, sprinkle cheddar on top and then decorate with a tablespoon of mustard seeds.
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Bake for 45–55 minutes until golden and then allow to cool in the tin.
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Serve with a crunchy salad, tossed in a tangy mustard dressing.
