Homity pie, or Devon pie for Devonians, is a traditional potato and leek open pie that gained popularity with the Land Girls during the rationing of the Second World War. During the vegetarian revolution of the Sixties, it became a firm favourite on the menu of the veggie pioneers, Cranks. Traditionally served on its own or with a little salad, I felt that my pie deserved a rich red onion gravy!
serves 2 – twice!
YOU WILL NEED:
for the Homity pie
25g butter
5 garlic cloves, finely sliced
2 small leeks, halved and cut into 2cm strips
500g potatoes: I used Galician yellow fleshed ones
300g swede
1 small apple
small handful of fresh thyme, leaves picked and chopped
small handful of curly parsley, finely chopped
100ml single cream
100g grated cheese: cheddar/ Emmemntal
Himalayan salt and freshly ground black pepper
for the red onion gravy
25g butter
1 tbsp olive oil
3 medium red onions, halved and finely sliced
1 tbsp Maple syrup
1 tbsp flour
200ml red wine
500ml vegetable stock
Himalayan salt and freshly ground black pepper
Red onion gravy:
- Heat the butter and oil in a large heavy-bottomed pan. Add the onions and a pinch of salt.
- Cook over a high heat for a couple of minutes while stirring; then turn down the heat and cover the pan.
- Stir occasionally to prevent sticking.
- After 30 minutes remove the lid, add the maple syrup and turn up the heat to caramelise a little.
- Lower the heat and stir in the flour for 2 minutes.
- Stir in the red wine and simmer to reduce a little before adding the stock.
- Simmer and reduce to the desired consistency.
Homity pie:
- Cut the potatoes and swede into 2cm-3cm pieces.
- Steam the potatoes and swede until tender.
- Meanwhile, in a heavy-bottomed pan, heat the butter and gently cook the leek, apple and garlic until softened.
- Stir in the thyme leaves.
- Gently stir in the cooked potatoes and swede.
- Stir in the cream and half the grated cheese.
- Add the parsley and season to taste.
- Remove to a bowl and allow to chill.
- Preheat the oven to 220ºC.
- Grease a 22cm pie dish with butter. Gently centre the circle of pastry over the dish and ease it down into the crease. Use a sharp knife to trim any excess – do allow for shrinkage though! I would leave a good centimetre.
- Fill with the now cool mixture and top with the remaining cheese.
- Bake for 20-25 minutes until the pastry is cooked and the cheese is starting to brown.
- Cut a generous slice and spoon over the gravy.
JAM x