This Homity Pie is a cozy and cheesy potato pie wrapped in a homemade wholemeal crust. It’s perfect for a filling vegetarian dinner or to use up leftover potatoes. Creamy, comforting, and packed with flavor!

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Ingredients Needed:

For the pastry:

125g/4oz plain flour, plus extra for rolling
125g/4oz wholemeal flour
150g/5oz butter
1 free-range egg, beaten

For the filling:

850g/1lb 14oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters
25g/1oz butter
1 tbsp sunflower oil
3 onions, halved and sliced
2 garlic cloves, crushed
100g/3½oz baby spinach leaves
175g/6oz mature cheddar, coarsely grated
2 tbsp chopped fresh parsley leaves
250ml/9fl oz double cream
Pinch freshly grated nutmeg.
Flaked sea salt and freshly ground black pepper

How To Make Homity Pie Recipe?

Make the pastry: put the plain flour, wholemeal flour, and butter into a food processor and blend until it looks like breadcrumbs, then add the beaten egg and mix just until it forms a dough, shape it into a round, and set aside.
Line the tin: press the pastry into the base and sides of a 20cm/8in springform cake tin, making sure it’s even all around, then chill while you prepare the filling.
Cook the potatoes: boil the peeled and quartered potatoes in a large pan for about 15 minutes or until just tender, drain well and roughly cut them into chunks using a round-bladed knife.
Cook the onions and garlic: melt the butter and oil in a frying pan, add the sliced onions, and cook over low heat for 15 minutes until soft and golden, then stir in the garlic and cook for 2 more minutes.
Mix the filling: preheat the oven to 200C/180C fan/Gas 6, then in a large bowl, mix the potatoes with the onion mixture, 100g of the grated cheese, chopped parsley, spinach, nutmeg, salt, and pepper until combined.
Assemble the pie: spoon the filling into the pastry case, pour the double cream over the top so it sinks between the layers, and sprinkle the rest of the cheese on top.
Bake: place the tin on a baking tray and bake in the oven for 40–45 minutes until the pie is golden and the pastry is crisp.
Cool and serve: let the pie cool in the tin for 10 minutes, then carefully remove and slice into wedges.

Recipe Tips:

Use floury potatoes for best texture: Choose Maris Piper or King Edward potatoes—they break down slightly and soak up the cream, giving the filling a soft, rich texture.
Don’t skip cooling the pie before slicing: Let the pie rest for at least 10 minutes after baking. This helps the filling set and makes it easier to cut clean slices.
Cook onions low and slow: Take your time frying the onions until they’re soft and golden. This builds a deep, sweet flavor that makes the pie special.
Make sure cream reaches all layers: When you pour the cream over the filling, do it slowly and gently so it seeps into the gaps. This makes every bite creamy, not just the top.
Blind bake the pastry for extra crispiness (optional): If you want a super crisp base, you can bake the empty pastry case for 10 minutes before adding the filling.

How To Store & Reheat Leftovers?

Refrigerate: let the Homity Pie cool to room temperature, then put the slices in a sealed container and keep them in the fridge. They’ll stay good for up to 3 days.
Freeze: once the pie is cool, wrap each slice or put them in a freezer-safe box. Freeze for up to 2 months.
Reheat: Set the air fryer to 160C, place a slice inside, and heat for 5–6 minutes. This helps keep the crust crisp while warming the inside.

Nutrition Facts:

Calories: 495 kcal
Total Fat: 35g
Saturated Fat: 20g
Cholesterol: 120mg
Sodium: 480mg
Potassium: 720mg
Total Carbohydrate: 36g
Dietary Fiber: 5g
Sugars: 4g
Protein: 12g

Try More Hairy Bikers Recipes:

Hairy Bikers Homity Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

495

kcal

Ingredients

For the pastry:
125g/4oz plain flour, plus extra for rolling
125g/4oz wholemeal flour
150g/5oz butter
1 free-range egg, beaten
For the filling:
850g/1lb 14oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters
25g/1oz butter
1 tbsp sunflower oil
3 onions, halved and sliced
2 garlic cloves, crushed
100g/3½oz baby spinach leaves
175g/6oz mature cheddar, coarsely grated
2 tbsp chopped fresh parsley leaves
250ml/9fl oz double cream
Pinch freshly grated nutmeg.
Flaked sea salt and freshly ground black pepper

Directions

Make the pastry: put the plain flour, wholemeal flour, and butter into a food processor and blend until it looks like breadcrumbs, then add the beaten egg and mix just until it forms a dough, shape it into a round, and set aside.
Line the tin: press the pastry into the base and sides of a 20cm/8in springform cake tin, making sure it’s even all around, then chill while you prepare the filling.
Cook the potatoes: boil the peeled and quartered potatoes in a large pan for about 15 minutes or until just tender, drain well and roughly cut them into chunks using a round-bladed knife.
Cook the onions and garlic: melt the butter and oil in a frying pan, add the sliced onions, and cook over low heat for 15 minutes until soft and golden, then stir in the garlic and cook for 2 more minutes.
Mix the filling: preheat the oven to 200C/180C fan/Gas 6, then in a large bowl, mix the potatoes with the onion mixture, 100g of the grated cheese, chopped parsley, spinach, nutmeg, salt, and pepper until combined.
Assemble the pie: spoon the filling into the pastry case, pour the double cream over the top so it sinks between the layers, and sprinkle the rest of the cheese on top.
Bake: place the tin on a baking tray and bake in the oven for 40–45 minutes until the pie is golden and the pastry is crisp.
Cool and serve: let the pie cool in the tin for 10 minutes, then carefully remove and slice into wedges.

Notes

Use floury potatoes for best texture: Choose Maris Piper or King Edward potatoes—they break down slightly and soak up the cream, giving the filling a soft, rich texture.
Don’t skip cooling the pie before slicing: Let the pie rest for at least 10 minutes after baking. This helps the filling set and makes it easier to cut clean slices.
Cook onions low and slow: Take your time frying the onions until they’re soft and golden. This builds a deep, sweet flavor that makes the pie special.
Make sure cream reaches all layers: When you pour the cream over the filling, do it slowly and gently so it seeps into the gaps. This makes every bite creamy, not just the top.
Blind bake the pastry for extra crispiness (optional): If you want a super crisp base, you can bake the empty pastry case for 10 minutes before adding the filling.