When the mothers and cooks of Britain were put on rations during World War II, they came up with some very creative recipes. One of them was homity pie, which doesn’t use eggs or meat, as they were hard to come by during wartime.
This wonderful pie oozes cheese, cream, potatoes, onions and garlic, and makes a wonderful lunch dish, especially if your vegetarian children or grandchildren are coming over. It also goes very nicely with some sausages and a green salad.
This is my new favourite dish because it is very straightforward and tastes amazing.
- Short-crust pastry (I used 2 ready-rolled frozen sheets)
- 4 potatoes, peeled
- 50g butter
- 4 onions, chopped
- 2 cloves garlic, crushed
- Sprig of thyme, leaves only
- 150ml cream
- 150g cheddar cheese, grated
- 2 tsp mustard powder
- Salt and pepper
1 Roll out the pastry and line a greased 23cm pie dish. Put some baking paper over the base and fill with dry beans, or similar, and bake blind in a 200ºC oven for 15 minutes. Take the beans out, prick the base and cook for a further 5 minutes.
2 While you are baking the crust, boil the potatoes until just cooked.
3 In a frying pan, melt the butter and cook the onions, garlic and thyme on a very low heat. If you do this for at least 15 minutes, they will soften and caramelise, which will deliver a lovely flavour.
4 When the potatoes are cooked, dice, then add to the onion mixture along with the cream, cheese, mustard and salt and pepper. Pour into the pastry crust and bake for 15 minutes until golden brown.