Homity Pie (British Cheesy Potato Leek Pie)
British Homity Pie brings the cheesy potato goodness of a loaded baked potato together with a hearty whole wheat crust. It is the perfect recipe for an easy, vegetarian dinner.
A potato pie.
The first time we came across Homity Pie, we didn't know whether to be excited or a little skeptical. Really? A pie filled with potatoes?
To think about this pie you have to stop thinking about it as a PIE. Instead, start thinking about it like a baked potato. A fluffy baked potato stuffed with cheese and sauteed onions.
Now that sounds like something we can get behind.
In reality, the whole wheat pie crust has a similar effect to the dark, crispy skin on a baked potato. It gives all that soft, fluffy interior a bit of depth. A bit of crunch. And COME ON, it's pie crust. What's not to love about pie crust?
Homity Pie: A British Wartime Food
There is very little known about the history of Homity Pie. What we do know is that it dates back to England during WWII when it was a creative way to change up wartime rations.
It's hard for us to think about this pie as wartime food though. Between the creamy cheese and flavorful combo of leeks and onions, it just goes to show what a little creativity can do to dress up even ration food.
Great For Using Leftovers
While this recipe has you boiling potatoes to create the filling, Homity Pie is a great way to transform leftover boiled potatoes. Add some onions and cheese and your filling is ready in a jiffy.
This recipe is also a great starting off point for getting creative. While it might not be particularly traditional, we can't wait to add some crispy bacon to this pie the next time we make it!
In Our Glass: Pairing Notes
With this pie, we'd reach for a light amber ale with just a bit of malty creaminess. The flavors of the pie are subtle, so you don't want anything too strong that would overpower it. If you really wanted to sip wine with your pie, we'd recommend a light, un-oaked Chardonnay.
Homity Pie (British Cheesy Potato Leek Pie)
Ingredients
For the Crust
- 1 ½ c whole wheat flour, sifted
- ¾ teaspoon salt
- 6 tablespoon butter, unsalted, cold, cubed
- 1 egg
- 1-3 tablespoon cold water
For the Filling
- 2 lbs potatoes (Use starchy potatoes like Russets), peeled and cubed 1 inch
- 1 teaspoon butter
- 1 small leek, roughly ¼ lb, white and green parts, cleaned and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon milk
- 1 tablespoon parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 c sharp cheddar cheese, grated
Instructions
- Preheat your oven to 375⁰F.
Start the Potatoes*
- Place the potatoes in a large saucepan and cover with water. Bring to a boil and simmer until tender, 15 min. When the potatoes are tender, drain them and place them in a large bowl. Set the bowl aside.
Prepare the Crust
- While the potatoes are cooking, make your crust. In the bowl of your food processor, place the sifted flour, salt, and cubed butter. Pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse just until the mixture comes together as dough. If necessary, add the cold water, 1 tablespoon at a time, pulsing between each addition until the dough comes together. Once it is soft and malleable, turn it out onto a lightly floured counter-top and gently knead it into a ball. Using a rolling pin, roll the ball out into a circle, roughly 12 inches in diameter. Arrange the rolled out crust in a greased 9” pie plate. Crimp or flute the edges of the crust in the pan as desired. Set aside.
Finish the Pie Filling
- Once your crust is prepared, continue with the filling. Melt the butter in a frying pan and add the diced onion. Sauté for 1-2 minutes. Add the diced leek and garlic and sauté for 2-3 minutes more, until soft.
- Add the onion mixture, milk, thyme, parsley, salt and pepper to the drained, cooked potatoes. Mix well. Add ¾ c of cheese and mix until combined. Press the potato mixture into the unbaked pie crust in the pie dish. Top the potato mixture with the remaining ¼ c of cheese.
Bake the Pie
- Bake the pie for 25-35 minutes, until the crust and cheese are golden brown.
- Let the pie stand 5-10 minutes before serving.
- Serve with an herby salad.
Notes
If you love pies, check out the collection of sweet and savory pies below from some of our favorite bloggers!
Mealtime Pies
- Chicken Tamale Pie from Rants from my Crazy Kitchen
- Cornish Pasties from Palatable Pastime
- Italian Hand Pies from Brunch-n-Bites
- Jamaican "No-Beef" Patties from What Smells So Good?
- Pizza Rustica from Monica's Table
- Weeknight Chicken Pot Pie from Books n' Cooks
Sweet As Pie
- Banana Cream Pie from Recipes Food and Cooking
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Homemade Oatmeal Creme Pies from Pies and Plots
- Paifala (Samoan Pineapple Half Moon Pies) from Tara's Multicultural Table
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Hi can you use half and half of eg whole wheat with white flour ... Thank you in advance
Yes! You can definitely use half whole wheat and half white (all purpose) flour for the crust in this pie! The crust will be more tender, and you may not need as much water to get your dough to come together. If you give it a try, definitely stop back and let us know how it turns out for you!
Am I missing something? Are we supposed to peel the potatoes at some point? Trying this today.
Hi RaChella. Yes, the ingredient list calls for 2 lbs of potatoes, peeled and cubed. Enjoy!
I would like to try this pie... can you please tell the what the 1 1/2c what the 'c' stands for in the ingredients of the flour... it is cups... and if so is that American?
Hi Linda. Yes, "c" is the abbreviation for cups, which is an American measurement. 1 cup of whole wheat flour is roughly equal to 4 ounces or 113 grams. We hope you enjoy the pie!
How interesting! I've never heard of this pie before. Definitely pinning.
It's simple, but so tasty!
We love potato-leek ANYTHING 😀 a win for sure
It really is such a great combo!
Love a good British pie!
Oh yes! 🙂
Definitely my kind of pie!
Ours too!
I've never had a pie like this, but I think I'd love it!
It is unique, but SO good!
This is my kind of comfort food! How can it get any better than leeks and potatoes with a crust?
It really can't! Comfort food at its finest!
Your cheesy potato pie would be a hit with my spud loving family! I'd love a big slice of this deliciousness!
It is the perfect pie for potato lovers!
I'm with you on the giant baked potato and I adore a great pie crust! This looks lovely!
Thanks Sara!
I was wondering what a homity pie was! Nice. I can't wait to try this.
It's so simple, but so comforting. We hope you get a chance to try it!
You know despite being British I don't think I've ever had this. Looks great though!
Thanks Caroline! We always wonder how common the dishes we come across in our research are for each area. I guess it goes to show how a "regional" food experience can vary quite a bit from person to person.