My first inspiration to make a homity pie came to me after watching a film called The Guernsey Literary and Potato Peel Pie Society. Admittedly, potato peel pie sounded somewhat dubious, so in the end I settled on making the homity pie instead.
Despite the peculiar name, a homity pie is simply a shortcrust pastry pie with a vegetable filling, topped off with cheese. In this sense, the homity pie bears a resemblance to my creamy potato, bacon and brie tartiflette.
The obvious difference is of course the shortcrust pastry. In a homity pie, the filling is pre-cooked and prepared separately. Then, the filling is put into the blind-baked pastry shell, before being finished off in the oven, topped with cheese.
homity pie with bacon
If you don’t strictly insist on keeping your homity pie vegetarian, bacon is actually a wonderful addition. It brings about the classic flavour profile, with the added saltiness and smoke.
A homity pie with bacon is not similar to a traditional French quiche Lorraine. Not to mention the South African version, ham en kaas souttert.
If you do choose to add bacon to the homity pie, make sure to get a good quality bacon. I look to use smoked and dried bacon for cooking. Preferably, a piece I can dice up myself.
In any case, make sure that the bacon is not too fatty, otherwise the excess fat will make the pie greasy and less enjoyable. Instead of bacon, you can also use diced-up dried ham.
products you need for this recipe
Here are a few essentials you’ll need for making a homity pie, or any pie for that matter. Check them out below:
- pie dish baking set – apart from this homity pie, you can make even more pies, like this one
- pie dish – this one is also suitable for making a delicious tart recipe
- mini pie dishes – you can make adorable little homity pies with these
- multifunctional vegetable peeler – this will ease the process of peeling potatoes
- pie cookbook – they call this one the ultimate pie Bible
the origin of homity pie
The exact origin of homity pie is not entirely clear, and no specific individual has yet been credited for its invention. It is also referred to as a Devon pie, as some believe the recipe is from Devonshire.
Others call it a wartime pie, and suggest it was invented by the Women’s Land Army during the Second World War. Women’s Land Army, or Land Girls as they were also called, was a civilian organisation. During the war, women were trained to replace men on the farms.
One of the many struggles at the time was to get by with sparse ingredients due to wartime rationing. That’s how the pie may have come about – as a way to bring new life to leftover vegetables.
It started gaining popularity, at least in part thanks to Cranks Vegetarian Restaurant, which opened up in London in the early sixties.
Brits were a meat-loving people at the time, so vegetarian dishes were not at all mainstream food, even less so in restaurants, though we take such offerings pretty much for granted today.
Love potato? Check out these recipes
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Homity Pie
- Total Time: 1 hours 30 minutes
- Yield: 6 portions 1x
Description
Learn how to make a homity pie, a classic British pie recipe. It is a shortcrust pastry pie crammed with potato and cheese.
Ingredients
- 400g (1lb) shortcrust pastry
- 600g (1⅓lbs ) peeled potatoes, cubed
- 30ml (2 tbsp) butter
- 15ml (1 tbsp) oil
- 1 large onion, peeled and chopped
- 1 large leek, peeled and chopped
- 2.5ml (½ tsp) fresh thyme, finely chopped
- 60ml (4 tbsp) double cream
- 150g (5oz) Cheddar cheese, grated
Instructions
- Preheat the oven to 190°C/375°F/gas mark 5.
- On a floured surface, roll the pastry out to the thickness of 0.5cm (¼ inch) and 5cm (2 inches) wider than the tin you’re lining.
- Using your fingers, gently press the pastry into the corners of the tin, letting the excess hang over the sides of the tin.
- Using a fork, prick the base of the pastry.
- Line with baking parchment and fill with baking beans or dried pulses.
- Pop the pastry case in the oven and bake for about 20 minutes or until golden brown.
- Boil the potatoes in salted water for 5 minutes or until just tender. Drain and set aside to cool.
- Heat the butter and oil in a large frying pan and cook the onion and leek gently until soft and caramelised. This takes about 20 minutes.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Add the thyme, cream and potatoes and give the mixture a stir. Remove from the heat and wait for it to cool down.
- Stir in half of the cheese then pour the filling in the pastry case.
- Sprinkle the remaining cheese on top. [Optional: Garnish with fresh thyme sprigs.]
- Bake for 20 minutes or until the cheese has melted and the top is golden brown.
- After removing the pie from the oven, wait for the pie to cool down for 10 minutes before slicing with sharp knife.
Notes
- I used a 24cm (9½ inch) pie tin.
- The onion amounted to 225g (½ lb) and leek 150g (5oz).
- Serve with a green salad and tangy dressing.
- Can’t get hold of any leeks? Try one of these leek substitutes instead.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Pie
- Method: Bake
- Cuisine: British
Keywords: homity pie recipe, Cornish homity pie, traditional british pie recipe, cold weather comfort food
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Leila Benhamida
I love chicken pie with green cabbage In a white sauce
★★★★★
michelle
what type of white sauce?
Wise Ways
Has to be egg cheese & bacon pie I LOVE it!
★★★★★
michelle
same here!
Tracy Nixon
chicken and red pepper!
★★★★★
michelle
niiiiice
melanie stirling
Cheese pie is my favourite.
michelle
my kids love it too
cheryl hadfield
cheese and onion pie is delicious
michelle
true!
Kim Styles
Cheese and potato pie and I am ashamed to say I love tomato ketchup with it!!!!! It was the first thing I learnt to cook at school and after proudly taking it home to my mum and dad that day years ago, I still love it !
michelle
haha! We’ve all been there!!
Jo Young
Beef in red wine is my favourite.
michelle
yum!
sharon martin
i like a chicken and mushroom pie
Maryann
Great cheap midweek meal, very easy to make and really filling
★★★★★
Samantha
I haven’t made this but wanted to say I have made Potato Peel Pie, but I adapted it to what I had in the fridge. It turned out really well.
★★★★
Dee
You are quite correct, we Brit’s have always been meat lovers, but rationing during WW2 meant you were allowed only tiny amounts of meat and pretty much everything. Practically everyone here back in those days had a vegetable plot because of rationing, so it’s easy to see just how creative mothers would become in order to feed their families.
Michelle Minnaar
It’s a shame how much food wastage there is today. Just imagine how much money can be saved if we were more mindful!