Homity Pie Recipe
This open-topped vegetarian pie brings out the best in its simple but tasty ingredients. The recipe is thought to have been invented here in the West Country by ‘land girls’ during the Second World War, when rationing and food shortages inspired creative cooking with home-grown ingredients. Makes one large pie, to serve 4.
Method
First, make the pastry for your pie by putting the wholemeal flour and butter into a food processor and pulsing until the mixture resembles fine crumbs. Add the water, a little at a time, until you have a soft, manageable dough (not sticky, but not crumbly and dry). Wrap the dough in clingfilm and put it in the fridge to keep cool while you make the filling.
In a large saucepan, either steam or boil the potato pieces for about 8 minutes, until they are tender, then drain and set aside. While the potatoes are cooking, heat the rapeseed oil in another pan and gently fry the onions until they have softened and become translucent. Tip the cooked potatoes and onions into a large mixing bowl, and add the butter, parsley leaves, 50g of the cheese, the crushed garlic and the milk. Add a good grating of nutmeg and season with salt and pepper, then gently mix everything together.
Preheat the oven to 200°C (Gas Mark 6). Remove the pastry from the fridge and roll it out to line a 20cm flan case, gently pressing the pastry down into the case. Pile the filling into the pastry case, using the back of a spoon to level it off gently, then sprinkle the rest of the cheese over the top. Put the pie into the hot oven and cook for about 25 minutes, or until the top is nicely golden, then remove from the oven and serve.
