Mary Berry Homity Pie Recipe

Homity Pie is the kind of thing you make when the rain’s coming sideways, the kettle’s always on, and dinner needs to feel like a reward for just making it through the week. It’s humble, a little rustic, and smells exactly how I imagine a 1950s tearoom might.

I first made this on a Sunday that started with grand plans and ended with me wrapped in a blanket, avoiding laundry and craving carbs. It was either this or pasta for the fourth night in a row — and I’m glad I went with the pie. Mary’s version is buttery, creamy, full of soft potatoes, sweet onions, and a crispy, golden crust. Plus, it’s vegetarian but still totally filling — nobody’s asking “where’s the meat?” with this one.

Why You’ll Love It

• The pastry’s homemade but not scary — it’s just flour, butter, and a bit of egg
• Cheesy, creamy filling that’s basically fancy mashed potato
• Easy to make ahead and reheat — in fact, it gets better with time
• Feeds a crowd — or just you for three days straight (no judgement)
• Feels special without being fussy — no weird ingredients or fancy tools needed
• The kind of dish that gets scraped clean — every time

Ingredients

• 25g butter
• 2 onions, thinly sliced
• 1 leek (optional), thinly sliced
• 1 tbsp fresh thyme leaves (optional, but nice)
• 700g floury potatoes (like Maris Piper or King Edward), peeled and chunked
• 150ml double cream
• 125g mature cheddar, grated
• 2 spring onions (optional), chopped

For the pastry:

• 200g plain flour, plus extra for dusting
• 50g wholemeal or rye flour
• Pinch of cayenne (optional, but I like it)
• 125g cold butter, cubed
• 1 egg

How to Make It

Start with the pastry:

Grab a big bowl. Toss in the flours, a good pinch of salt, and cayenne if you’re using it. Rub in the butter with your fingertips until it looks like rough breadcrumbs. Stir in the egg and 1 tbsp of cold water. It should clump together — if it’s too dry, add another tiny splash. Shape into a ball, wrap it, and chill in the fridge for 30 mins.

Line your pie tin:

After chilling, roll the pastry out on a floured surface until it’s about the thickness of a £1 coin. Gently press it into a 20cm deep pie dish. Patch any cracks if needed — no one’s perfect. Trim the edges and chill again while you make the filling.

Cook the onion mixture:

In a big pan, melt the butter. Add the onions, leek (if using), and thyme. Season with a pinch of salt and let it cook low and slow for 15 minutes or so, until everything’s soft and sweet. Stir often and enjoy the smell — it’s half the joy.

Add the potatoes and cream:

Toss in the chopped potatoes and cover the pan. Let it cook another 10–15 minutes until the potatoes start to fall apart. Stir in the cream, remove from the heat, and let it sit for a few minutes. It should look like a very luxurious mash.

Assemble the pie:

Preheat your oven to 200°C (180°C fan). Put a baking tray in there to heat up — this helps crisp the bottom. Mix half the cheese and most of the spring onions into the filling. Sprinkle a little cheese over the pastry base, then spoon in the filling. Top with the rest of the cheese and any remaining spring onion.

Bake until golden and glorious:

Put the pie dish on the hot tray and bake for 40–45 minutes until the top is bubbling and the crust is golden. Let it rest for 10 minutes before slicing — it’ll hold together better (and save your tongue).

Common Mistakes and How to Dodge Them

Pastry too crumbly?
It probably needed a bit more water. Next time, add it slowly until the dough just comes together — don’t overwork it though.

The bottom’s soggy.
Classic pie fear. If your filling’s too wet, give it a few extra minutes to thicken in the pan. You can also blind-bake the crust for 10 minutes first if you’re keen.

It’s bland?
Salt. Cheese. And don’t skimp on the onion mixture — that’s where all the flavour is hiding.

Pastry shrunk in the oven.
You probably skipped chilling it after rolling. Always let it rest — it’ll shrink less and bake more evenly.

Storage and Reheating

Fridge:
Cover and keep for up to 3 days. The flavour actually deepens a bit — it’s fab the next day.

Freezer:
Freeze whole or in slices. Wrap well. Lasts about 3 months.

To reheat:

• Oven: 180°C for 15 mins
• Microwave: Not ideal for pastry, but works in a pinch — about 2 mins
• Air fryer: Yes, really — 180°C for 8 mins and the crust goes crisp again

Frequently Asked Questions

Is Homity Pie always vegetarian?
Traditionally, yes — but no one’s stopping you from adding bacon bits or pancetta if you’re feeling rogue.

Can I make it with ready-made pastry?
You can — shortcrust is fine. But honestly, the homemade one here is simple and worth the extra five minutes.

Do I have to use leeks and spring onions?
Nope. If you don’t have them, just double down on regular onions. The beauty of this pie is that it’s pretty forgiving.

Can I make it the day before?
Absolutely — assemble and chill, then bake when you’re ready. Or bake it fully and reheat the next day.

Nutrition Facts (Per Serving)

• Calories: 407
• Fat: 26g
• Carbs: 34g
• Sugar: 0g
• Fibre: 3g
• Protein: 8g
• Salt: 0.5g

Try More Mary Berry Recipes:

• Mary Berry Cauliflower Pie
• Mary Berry Chicken Pie With Potato Topping
• Mary Berry Pumpkin Pie