HOMITY PIE

A superb and very tasty dish, apparently made by the land girls [of the SW] during WW2 when there was no meat. Over the years it has been tarted up, I am sure, and this is my version. Simple and easy, especially if you have veggie’s coming for a meal. If you don’t have time to make the pastry, shop bought is good, but use ‘all butter’ and try to roll in some dry mustard powder.

You will need a 8” loose bottomed flan tin, fairly deep, about 2 inches or thereabouts. Pre heat your fan oven to 200C

The pastry:

8 oz plain and wholemeal, mixed half and half

5 oz butter

½ teaspoon salt

½ teaspoon dry mustard powder [optional]

1 egg yolk

2 tablespoons cold water

You can rub it in, of course, otherwise, like me, place the flours, salt, mustard and cubed butter in a food processor. Pulse a few times until it resembles breadcrumbs and add the liquids and pulse again until it just forms a ball. Lightly knead on a floured surface for a few seconds and chill for a quarter of an hour.

1 lb waxy potatoes, like King Edwards or even a good all rounder like Desiree.

a large onion, chopped

a large leek, chopped

Butter or oil

1 clove of garlic finely chopped

some thyme leaves, chopped

a dessertspoonful chopped parsley

a few chopped chives

½ teaspoon dry mustard powder

a small tub double cream [150ml]

seasoning

5-6 oz mature cheddar, grated, like Davidstow

Peel the potatoes and cut into large chucks, then boil them until just starting to soften - 5-6 mins, no more. Drain and cool then set aside.

In a large pan, gently fry the onions and leeks until really soft, add the garlic and fry for another few minutes. Tip in the potatoes, being careful not to break them up, along with the mustard, herbs, two thirds of the cheese, cream and lastly seasoning to taste, but lots of freshly ground black pepper. Mix well then set aside to cool.

Roll out your pastry and line your flan tin, making sure it is not too thick. Trim the top, then chill again while the filling is cooling.

Tip the potato mix into the flan and sprinkle the rest of the cheese over the top. Bake in your prepared oven for about 40-45 mins until the top is golden. Turn the oven down to 190C after half an hour.

Enjoy this taste of the past. We absolutely loved it.

Note: I used 2 large shallots and a leek. Use any oniony combo you wish, ditto herbs.