Homity pie (cheesy leek and potato pie)
Holy productive day, Batman! I know today is meant to be the end of the world and all, but I’ve still done loads today. Well, loads compared to watching nineteen episodes of 90210 as I would have liked to do, anyway. I’ve done some laundry, taken my car for its MOT (which involved walking across town in sub-zero temperatures, so that was an achievement in itself), annnd I went swimming! This is totally not normal behaviour for me. I swam 1.2km! I figured I may as well get started on my new year’s resolutions a little early.
Anyway, I definitely worked up an appetite, and if it wasn’t for the fact that I actually made this pie a couple of weeks ago, I would have had no problem coming home and finishing off the whole lot. This pie is gooood.
Homity pie is a traditional British pie, and like many British recipes, it originated due to the fact that us poor Brits couldn’t afford anything else. The advantage of this now is that it’s nice and cheap to make (I realise that saying ‘the advantage of it being cheap is that it’s cheap’ doesn’t make much sense. It sounded better in my head).
Potatoes, cheese, leeks, pastry. Yesss.
As you can see, I went the ‘rustic’ route with my pie crust (also known as the ‘I’m not very good at this’ route), but feel free to make yours a bit neater. I also didn’t make my own crust, because I’m not too good at anything that even vaguely resembles baking. If you are, go for it.
There’s not really much you can do to ruin this pie, so I highly recommend making it. The Christmas period already consists of eating far too much, so why not add a pie to the mix? Come January, you might not allow yourself to.
But enough about that, go and eat some pie.
Makes one large pie (around 12 inches)
1 batch shortcrust pastry (I used shop-bought)
1 leek, halved lengthwise then sliced
2 cloves garlic, minced
25g butter, softened
200g cheddar cheese, grated
2tbsp fresh parsley, chopped
1/4tsp mild/medium curry powder
1 egg, lightly beaten
Heat the oven to 200°C (Gas Mark 6 / 400°F). Roll the shortcrust pastry out if needed. Lightly grease a large flan dish, and lay the pastry on top, pressing gently into the corners of the dish. Trim the pastry to fit – or, if you’d prefer a neater looking pie, do this step after baking, as the pastry will shrink a little. Place some baking beans or a smaller flan dish on top of the pastry, and blind bake for around 15-20 minutes, until golden brown.
Heat the oil in a frying pan, and cook the leeks and garlic over a medium heat for around 5 minutes, stirring occasionally, until the leeks are soft.
Meanwhile, chop the potatoes into fairly small chunks (I left the skins on), and boil for around 15 minutes, or until the potatoes are tender. Drain and set aside to cool for a few minutes.
Use a fork to lightly mash the potatoes – they should not be completely smooth, but you don’t want huge lumps left either. Add the leeks and garlic, butter, parsley, curry powder, egg, milk, and half of the cheese. Mix well. Transfer the mixture to the pre-baked pie crust, and spread out into an even layer. Top with the remaining cheese, and bake for a further 25-30 minutes, until the cheese is crispy and the crust is fully cooked.