Mary Berry’s Homity Pie is made with floury potatoes, onions, garlic, baby spinach, mature cheddar, double cream, and a buttery wholemeal pastry. This traditional Homity Pie recipe creates a hearty and delicious dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed
For the Pastry:
- 125g / 4oz plain flour (plus extra for rolling)
- 125g / 4oz wholemeal flour
- 150g / 5oz butter
- 1 free-range egg, beaten
For the Filling:
- 850g / 1lb 14oz floury potatoes (such as Maris Piper or King Edward), peeled and cut into quarters
- 25g / 1oz butter
- 1 tbsp sunflower oil
- 3 onions, halved and sliced
- 2 garlic cloves, crushed
- 100g / 3½oz baby spinach leaves
- 175g / 6oz mature cheddar cheese, coarsely grated
- 2 tbsp chopped fresh parsley leaves
- 250ml / 9fl oz double cream
- Pinch freshly grated nutmeg
- Flaked sea salt and freshly ground black pepper
How To Make Homity Pie
- Make the pastry: Put the plain and wholemeal flours, along with the butter, in a food processor. Blend until the mixture resembles fine breadcrumbs. Add the beaten egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten it into a round.
- Prepare the pastry case: Place the pastry in the center of a 20cm / 8in springform cake tin, carefully easing it over the base and up the sides.
- Cook the potatoes: Boil the potatoes for 15 minutes or until just tender. Drain them in a colander, return to the saucepan, and cut into 3cm / 1¼in pieces using a round-bladed knife.
- Cook the onions: Melt the butter and oil in a frying pan. Fry the onions gently for 15 minutes until they are soft and pale golden brown. Add the garlic and cook for 2 more minutes, stirring regularly.
- Preheat the oven: Preheat the oven to 200°C / 180°C (fan) / Gas 6 / 400°F.
- Combine the filling: Add the onions and garlic to the potatoes. Sprinkle with 100g / 3½oz of the grated cheddar and the chopped parsley. Add the spinach leaves and season with nutmeg, salt, and pepper. Mix everything until well combined.
- Assemble the pie: Spoon the filling into the prepared pastry case. Pour the double cream over the filling, allowing it to drizzle between the layers. Sprinkle the remaining cheese on top.
- Bake the pie: Place the tin on a baking tray and bake for 40-45 minutes, or until the pastry is crisp and pale golden-brown.
- Cool and serve: Allow the pie to cool in the tin for 10 minutes before removing. Place it on a serving plate and cut into thick wedges.
Recipe Tips
- Chill the pastry dough: After making the dough, chill it in the fridge for 30 minutes before rolling. This helps prevent it from shrinking during baking.
- Slice the onions thinly: Thinly sliced onions will cook evenly and become soft and sweet without burning, adding great flavor to the filling.
- Drain the potatoes well: Make sure the cooked potatoes are fully drained and dry before mixing with the other ingredients to avoid a soggy filling.
- Don’t overfill the pie: Be careful not to overfill the pastry case, as this can cause it to crack or leak while baking.
- Let the pie rest: Let the pie cool for 10 minutes before cutting. This helps the filling set and makes slicing much easier.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Homity Pie cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or foil, or place it in an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: Let the Homity Pie cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the pie in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the leftover Homity Pie on a baking tray and cover it with foil to prevent over-browning. Heat for about 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (1/8 of pie)
- Calories: 293
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 32mg
- Sodium: 362mg
- Potassium: 626mg
- Total Carbohydrate: 33g
- Dietary Fiber: 4g
- Sugars: 1g
- Protein: 10g
Try More Mary Berry Recipes:
- Mary Berry Cut And Come Again Cake
- Mary Berry Meat And Potato Pie Recipe
- Mary Berry Red Rice Salad
- Mary Berry Orange And Almond Cake
Mary Berry Homity Pie Recipe
Description
Mary Berry’s Homity Pie is made with floury potatoes, onions, garlic, baby spinach, mature cheddar, double cream, and a buttery wholemeal pastry. This traditional Homity Pie recipe creates a hearty and delicious dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 6-8 people.
Ingredients
For the Pastry:
For the Filling:
Instructions
- Make the pastry: Put the plain and wholemeal flours, along with the butter, in a food processor. Blend until the mixture resembles fine breadcrumbs. Add the beaten egg and pulse until the mixture just comes together as a dough. Bring the dough together and flatten it into a round.
- Prepare the pastry case: Place the pastry in the center of a 20cm / 8in springform cake tin, carefully easing it over the base and up the sides.
- Cook the potatoes: Boil the potatoes for 15 minutes or until just tender. Drain them in a colander, return to the saucepan, and cut into 3cm / 1¼in pieces using a round-bladed knife.
- Cook the onions: Melt the butter and oil in a frying pan. Fry the onions gently for 15 minutes until they are soft and pale golden brown. Add the garlic and cook for 2 more minutes, stirring regularly.
- Preheat the oven: Preheat the oven to 200°C / 180°C (fan) / Gas 6 / 400°F.
- Combine the filling: Add the onions and garlic to the potatoes. Sprinkle with 100g / 3½oz of the grated cheddar and the chopped parsley. Add the spinach leaves and season with nutmeg, salt, and pepper. Mix everything until well combined.
- Assemble the pie: Spoon the filling into the prepared pastry case. Pour the double cream over the filling, allowing it to drizzle between the layers. Sprinkle the remaining cheese on top.
- Bake the pie: Place the tin on a baking tray and bake for 40-45 minutes, or until the pastry is crisp and pale golden-brown.
- Cool and serve: Allow the pie to cool in the tin for 10 minutes before removing. Place it on a serving plate and cut into thick wedges.
Notes
- Chill the pastry dough: After making the dough, chill it in the fridge for 30 minutes before rolling. This helps prevent it from shrinking during baking.
- Slice the onions thinly: Thinly sliced onions will cook evenly and become soft and sweet without burning, adding great flavor to the filling.
- Drain the potatoes well: Make sure the cooked potatoes are fully drained and dry before mixing with the other ingredients to avoid a soggy filling.
- Don’t overfill the pie: Be careful not to overfill the pastry case, as this can cause it to crack or leak while baking.
- Let the pie rest: Let the pie cool for 10 minutes before cutting. This helps the filling set and makes slicing much easier.
Mary Berry Homity Pie Recipe