Homity Pie (Cheesy Potato and Leek Pie)

Recipe printed from www.easycheesyvegetarian.com

Ingredients

250 g (~ 9 oz) shortcrust pastry
2 Tbsp flour (for dusting only)
2 Tbsp butter, divided
450 g (~ 1 lb) leeks, halved lengthwise then sliced
1 onion (I used red onion), thinly sliced or diced
1 tsp minced garlic
1/2 teaspoon mild curry powder
450 g (~ 1 lb) potatoes
1/2 tsp salt
Few sprigs fresh parsley, chopped
1 egg
150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you're using pre-rolled pastry, I find it helps to roll it a little thinner).
Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.
When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.

Part 2: The garlicky leeks

To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.

Part 3: The buttery potato topping

To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them - don’t make mashed potato, just break down any large chunks.

Part 4: Assemble

Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
Add the smashed potatoes on top, and distribute them evenly.
Finish the pie with a generous amount of grated cheddar cheese.
Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl - the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.
Slice to serve.

Video

Notes

The three parts of this recipe can be prepared one at a time. Or, if you're good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Nutrition Facts

Homity Pie (Cheesy Potato and Leek Pie)

Amount Per Serving (1 slice)

Calories 427 Calories from Fat 215

% Daily Value*

Fat 23.9g37%

Saturated Fat 8g40%

Cholesterol 64mg21%

Sodium 408mg17%

Potassium 520mg15%

Carbohydrates 42.9g14%

Fiber 4.1g16%

Sugar 4.8g5%

Protein 12g24%

Calcium 245mg25%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.