Prep 10 mins
Cook 35 mins
Total 45 mins
A simple and foolproof method for making Homity Pie, an established British classic. Celebrity Masterchef Winner Lisa Faulkner breaks it down step by step.
Homity Pie is a recipe that dates back some time. There’s not too much information available on its true origins and history, but it was first made popular in the 1960’s by Cranks, a restaurant chain that catered for vegetarians.
Over the years people have tweaked with the ingredients making their own versions, some without pastry and others suitable for vegans. I’ve not deviated too much from the original and hope you enjoy making this delicious British classic.
- 400g shortcrust pastry
- 400g potatoes, peeled
- 4 small - medium onions, finely sliced
- 60g butter
- 2 cloves garlic
- 1 stalk of thyme
- 2 tsp mustard powder
- 150ml double cream
- 100g cheddar cheese
- Salt and pepper
- Preheat oven to 200c
- Roll out the pastry and line a 10 inch pie or tart case. Bake blind for 20 minutes
- Boil the potatoes until tender and then chop into small cubes
- While the potatoes are boiling, melt the butter in a pan, add the thyme and slowly soften the onions and garlic (I cook these really slowly so they are really soft and sweet and slightly caramelised)
- Add the cubed potato and grated cheese to the onions and then add the cream, mustard powder and salt and pepper
- Pour into the pastry case and cook for a further 15 minutes until the top is golden