This homity pie is humble, inexpensive to make and simple. Yet it’s fabulously comforting and tasty. Great eaten hot or cold.
The default recipe serves 4.
For the Pastry:
- 250g / 9oz / 2 cups plain flour
- 125g / 4.5oz unsalted butter, cold
- 100ml / 1/2 cup water
- pinch of salt
For the filling
- 450g / 1lb potatoes, peeled and cut into bite-sized pieces
- 1 tbsp olive oil
- 200g / 8oz sliced leek (around 2 medium leeks, ends removed and sliced)
- 1 medium onion (around 250g / 7oz), sliced
- 2 cloves garlic, minced or crushed
- 125g / 5oz mature cheddar, grated
- 2 tbsp double/thick cream
- 1 tbsp dijon mustard
- 1 tbsp fresh thyme, leaves stripped from stems.
- 1 baking dish – around 800ml in capacity, or a round dish around 22cm in diameter. Check out this set of 4 rectangular baking dishes (the second smallest one is a perfect size) or these round fluted dishes with removable bases.
- First, make the pastry. Mix together the flour and salt in a large bowl and add the butter. Rub the butter in with your fingertips until you have a breadcrumb consistency. Add half the water and stir together. Once combined add the remaining water and continue to stir until fully combined. Wrap the dough in clingfilm and place in the fridge for 30 minutes.
- Preheat the oven to 200C/400F. Roll out the dough on a floured work surface until around 1/2cm thick and large enough to cover your baking dish. Roll the dough onto the rolling pin and then unroll it evenly over the baking dish. Carefully press in the dough so it’s pushed into the edges. You can leave any pastry hanging over the edge of the tin as it is for now.
- Next, blind bake the pastry. This stops the bottom from going soggy. Press a large sheet of greaseproof/parchment paper into the dish and then use some baking beans or uncooked rice to weigh it down. Place in the oven for 10 minutes and then remove the baking paper, and baking beans or rice. Prick all over the bottom of the pastry with a fork and then place back in the oven for 10 minutes. Trim off any pastry overhanging over the edge of the tin so that it’s even with the edge.
- While the pastry is blind baking prepare the filling. Bring a pan of salted water to a boil and then add the potatoes. Cook for around 6-8 minutes until still solid but you can just pierce them with a fork. Drain and add to a bowl of ice-cold water to stop them from continuing to cook.
- Add the oil to a large frying pan/skillet over medium-high heat. Add the leek and onion and cook for around 5-6 minutes until softened. Add the garlic and cook for a further minute then stir in half the cheese and remove from the heat. Add the potatoes to the pan and stir in the cream, thyme and mustard. Season to taste.
- Spread the mixture so it’s even in the baking dish and sprinkle the remaining cheese over the top. Place in the oven for around 25-30 minutes.
- If you are feeling fancy, you can roll out leftover pastry, cut out leaf shapes and then use a little egg wash to line the top and bottom of the leaves and place around the edges.
- If you want to serve the pie outside of the dish then use a dish with a removable base so you can easily pop out the pie. This one works really well for this recipe.
- You can’t beat fresh thyme, but if you are using dried then use half the amount specified.
- Make sure to use a floury potato variety – as waxy potatoes will be firmer and the pie won’t be as soft in the middle.
- Grate the cheese yourself, as pre-grated cheese has additives which stop it from melting as well.
- This pie can be served hot or cold, leftovers can be kept in the fridge for up to 3 days stored in a sealed container.
- To freeze, wrap the pie in clingfilm to prevent freezer burn then place in a sealed container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Hob / Oven
- Cuisine: British
- Serving Size: 1
- Calories: 750
- Fat: 40g
- Carbohydrates: 75g
- Protein: 18g
Keywords: british, vegetarian, easy, dinner, pie, potatoes