Homity pie

You know you’re a little bit too into food when you look at a recipe and say “… that’s not a pie, it’s a tart”. Such is my life now, and such is this recipe.

It’s a shallow and (importantly) topless affair, which I made in the upturned lid of a Pyrex casserole dish. I mean, I guess you could go completely off piste and create this as a freeform galette, but I’m not going to insist on that, because I’m not a complete wanker.

Homity pie is traditional British fayre of inexact provenance, popularised in the 1960s by that exciting and exotic new movement: vegetarianism.

It’s easy to prepare and cheap – I used some store-bought shortcrust pastry (the offcuts of which were used for my chicken and ham pot pie), a bit of yoghurt (leftover from making rhubarb and ginger granola pots), some strong cheese, and a few bits of fresh produce.

The result is a sort of egg-free quiche, packed with flavour and brilliant for picnics and light summer dinners. I prefer it cold, but it works equally well hot.


Prep time: 10 minutes

Cook time: 60 minutes

Serves: 6


  • Shortcrust pastry
  • 3tbsp plain yoghurt
  • 2 handfuls mature cheddar, grated (£2.49/500g, ASDA)
  • 500g miniature potatoes (<£1, ALDI)
  • 1 leek, cut into half moons
  • 1 apple, grated
  • Butter
  • Salt and pepper


  1. Pre-heat the oven to 180C.
  2. Pop the potatoes into salted water and cook until tender.
  3. Meanwhile, fry the leeks in a little butter on a gentle heat until translucent.
  4. In a bowl, combine the yoghurt, apple, and most of the cheese, then season well.
  5. Once cooked, cut the potatoes in half and add just more than half of them to the bowl.
  6. Tip in the leeks and give a good stir to coat everything in yoghurt.
  7. Butter a shallow ovenproof dish and line with pastry, leaving a decent overhang around the edges for shrinkage. Bake blind in the oven for 8 minutes.
  8. Remove from the oven, trim the excess pastry, and add the filling. Once fill, stud with any a few more potatoes – you’ll probably have a few left over.
  9. Top with the remaining cheese and bake in the oven for 45 minutes. Boom!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s