Homity Pie (British Cheesy Potato Leek Pie)
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Homity Pie (British Cheesy Potato Leek Pie)
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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. Yield: 1 (9 inch) pie
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Ingredients
For the Crust
- 1 ½ c whole wheat flour, sifted
- 3/4 tsp salt
- 6 Tbsp Butter, unsalted, cold, cubed
- 1 egg
- 1-3 Tbsp cold water
For the Filling
- 2 lbs potatoes (Use starchy potatoes like Russets), peeled and cubed 1 inch
- 1 tsp butter
- 1 small leek, roughly ¼ lb, white and green parts, cleaned and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 Tbsp milk
- 1 Tbsp parsley
- 1 tsp thyme
- 1 tsp salt
- ½ tsp 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 Tbsp 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 using leftover boiled potatoes, you will skip this step. For a 9 inch pie, you will need about 4 cups of boiled potatoes.
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