Homity Pie

This great old English recipe is an all year round favourite with our family. It can be served either cold with a salad in the summer months, or hot as a winter supper with some homemade baked beans (flageolet beans in a rich velvety tomato sauce).

Homity Pie

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  • 180 g plain flour
  • 90 g butter

For the filling:

  • 350 g potatoes King Edwards or similar
  • 450 g onions chopped
  • 3 tbsp Olive Oil
  • 25 g butter
  • 1 tbsp parsley chopped
  • 1 tbsp whole grain mustard
  • 2 tbsp capers drained and rinsed, chopped roughly (optional)
  • 100 g Mature Cheddar grated
  • 2 cloves garlic crushed
  • 1 tbsp milk
  • Salt
  • pepper


  • Preheat the oven to 200 C, Gas Mark 7.

To make the pastry:

  • Roll out the pastry thinly and line either six individual 10cm deep tart tins, or one 30cm deep tart tin.
  • Bake the pastry blind for 10 minutes if using the smaller tins, 15 minutes if using the one large one.
  • Remove the beans and return the pastry to the oven for 5 minutes.

To make the filling:

  • Boil the potatoes until tender and drain.
  • Saute the onions in the oil until soft, without browning.
  • Keeping the potatoes in medium sized chunks combine them with the onions, add the butter, parsley, mustard, capers if using, half the cheese, garlic, milk, and season well.
  • Allow this mixture to cool before using to fill the pastry case.
  • Sprinkle with the remaining cheese and bake for 20 minutes.


Submitted By: Diana Griffiths - Salamander Cookshop Blog

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