I know…what the heck is Homity Pie?
Well, first of all you need to go into the woods with an air rifle just before dawn and shoot at least three homitys, skin them and then leave to dry for 14 days.
Ok, I jest, but the fact is that very little is known about Homity Pie. It is very much of British origins, and is sometimes called Devon Pie as there is a claim that it came from that fair county. It is also claimed that it was created during the rationing period around World War II. Whatever the background, it is a truly wholesome and amazing vegetarian dish.
I am no veggie, but I will choose this over a shepherd’s pie any day and it is perfect for autumn and winter evenings when you want a full and warm belly.
In the interested of losing some weight through the winter months I am trying to avoid the likes of bread and pastry, so this is a pastry-free homity pie recipe which actually ends up with the same sort of texture as a cottage pie.
If you really need a firm bite of pastry with your ‘homity’ then you can pretty much follow the recipe below until you get to the bit where you transfer into the oven…at that point just make sure you have some pastry prepared in a pie dish and spoon the mixture into that and then top with the cheese and bake it for longer at around 160/170°…simples!
Preparation Time: Can be 10 minutes, can be 30 minutes…depends whether you make or buy the mash!
Cooking Time: c.25/30 mins
Serves: 4 people with some other veg, or 2 pigs
300g Onions, chopped or diced
300g Leeks, chopped
220g Frozen Garden Peas
3 Garlic Cloves, crushed or very finely chopped
2 Eggs, beaten
120ml Vegetable Stock
350/400g Potato, mashed (buying it is sooo much easier)
280g Mature Cheddar Cheese, grated
2 tsp of Dried Thyme
2 tsp Dried Parsley
2 tsp Sea Salt
Black Pepper – season however you prefer it
- If you are making your own mashed potato, then get the spuds boiling for about 18 minutes and mash the heck out of them
- Then put the oven on, around 200°c or 180°c for a fan oven and make up the vegetable stock
- In a large saucepan, heat up some oil at a medium heat and throw in the chopped onion, leeks and frozen garden peas and stir fry for about 4 minutes
- Add the garlic and a few splashes of Worcester sauce and continue to stir for another 5 or 6 minutes or until the vegetables are softening up nicely
- Add the sea salt, thyme and parsley and stir for another couple of minutes
- Add the beaten eggs and stir really well for a couple of minutes until the egg starts to cook and binds the vegetables
- Add around half of the grated cheese and stir well then spoon in the mashed potato and mix it up big time
- Add the vegetable stock and keep mixing…it should look something like this:
- When it is nicely mixed together spoon it into a decent sized oven-proof dish (a trusty Pyrex for example)
- Cover the mix with the rest of the grated cheese and then add a few splashes of Worcester sauce on top
- Whack it in the oven and bake it for around 25/30 minutes…the cheese needs to melt and brown (a lot..good ‘n’ crusty!)
Trust me…this tastes amazing!
You can easily personalise this to suit your own taste buds…grated mozarella works really well in combination with the mature cheddar and adds a stringy texture. If you want to be all healthy or are following a Weight Watchers or Slimming World routine then changing the cheese for reduced fat cheese and using oil sprays instead of normal oil will save a whole bunch of calories. Other than the cheese there is nothing in here with any fat in it so you can have a big bowl and feel full without the bloat or guilt.
If you really want to pig out then prepare some vegetable gravy, add in a few more splashes of Worcester sauce, pour a decent glass of red wine and make a happy beast of yourself!