This vegan Homity Pie is a hearty wholemeal pie filled with creamy leek and potato. A delicious vegan version of the British classic dish.
🍴Why you will love this recipe
Homity Pie is a traditional British dish thought to date back to the Land Girls during World War 2. A simple dish of wholemeal pastry, potatoes, onions and cream, it would have made a filling family supper during the restrictions of rationing.
This deliciously creamy vegan version is every bit as good as the original. Hearty and filling, it makes a great family dinner, buffet dish or centrepiece for a vegan Sunday lunch.
If you're in a hurry, you could use ready-rolled shortcrust pastry instead of making your own, though the homemade wholemeal pastry really does add an extra-special dimension to this dish.
📝 What you need
Plain and wholemeal flours make a delicious pastry - Homity Pie might traditionally have been made with all wholemeal flour, but a combination of plain and wholemeal gives a pastry that is more robust and easier to work with, and less crumbly to eat. I've tried using both spelt and rye flour in place of the wholemeal and they both work really well too.
Vegan butter is easily available in most supermarkets these days. Make sure you use a block margarine rather than a tub of spread, which has too much water in it and won't rub in properly. I like Flora Plant Butter or Naturli Block.
Potatoes form the basis of the rich, creamy filling. I like to use a floury variety like a Maris Piper or King Edward.
Vegan cheese adds lots of flavour and creaminess to the filling. Use whatever brand you like best, I like Violife Epic Mature or Ilchester Melting Mature in this pie.
Vegan double cream is easy to find in supermarkets - I like this Elmlea Plant Double, but you could use an oat cream instead if you prefer. Avoid coconut-based creams as they have a background flavour of coconut that doesn't work well in this pie.
👩🏽🍳 How to make your vegan Homity Pie
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
To make the pastry, put the flours, vegan butter, salt and cayenne into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.
Add the dairy-free milk a little at a time and bring together into a soft dough. Roll the pastry out on a floured surface and line a greased loose-bottomed tin (roughly 23cm). Chill until needed.
Peel and cube the potatoes and boil for 4-5 minutes then drain and set aside. Peel and slice the leeks and onions and fry gently for 8-10 minutes until soft.
Combine all the filling ingredients, mix well and season, then tip into the pastry case and level out pushing right to the edges. Bake for 40-45 minutes or until golden brown and crisp on top.
🔪 Top Tips & FAQs
Taste the filling before putting it into the pastry case - it will be too late to adjust the seasoning once it is baked!
Don't slice the onions and leeks too thinly - this pie gets its texture from nice big chunks in the filling.
Leaving pastry overhanging the edges of the tin whilst you bake the pie makes sure it doesn't shrink back down the sides. Trim off the excess pastry with a sharp knife before removing the pie from its tin.
This pie is best cooked fresh, but if you do need to freeze it I recommend freezing before baking, rather than when cooked. You will then need to remove it from the freezer to defrost in the fridge for 24 hours, then bake straight from the fridge. It may take an extra 5 minutes of cooking time if coming from fridge temperature.
Yes you can make this up to 24 hours before baking, and keep refrigerated until baking.
A 23cm tin is perfect - it will need to be fairly deep, at least 4-5cm. A loose-bottomed tin will make it much easier to serve.
As a dinner dish, I would serve it with steamed green vegetables and carrots. There's no need to serve any more potatoes as there are lots in the filling! Or as a summer lunch dish you could serve it as you would a quiche, with a green salad and tomatoes.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Vegan Homity Pie
For the Pastry:
- 175 g plain flour
- 75 g wholemeal flour or rye or spelt flour
- 150 g vegan block margarine I like Flora Plant Butter or Naturli Block
- pinch salt
- ½ teaspoon cayenne pepper optional
- a little dairy-free milk
For the Filling:
- 700 g floury potatoes Maris Piper or King Edward are ideal
- 2 tablespoon rapeseed or sunflower oil
- 2 onions
- 1 leek
- 2 spring onions
- 6 sprigs fresh thyme
- handful fresh parsley
- 150 ml vegan double cream I like Elmlea Plant Double or Oatly Creamy Oat
- 125 g vegan cheese I like Violife Epic Mature or Ilchester Melting Mature
- 2 teaspoon dijon mustard
- salt and black pepper
To make the pastry:
- In a large bowl, combine the flours, cubed vegan margarine, salt and cayenne pepper (if using). Use your fingertips to rub the fat into the flours until the mixture resembles breadcrumbs.
- Add just a splash of dairy-free milk at a time until the mixture comes together to form a soft dough. If it becomes too sticky, add a little more flour.
- Roll out the dough on a floured surface. Grease or spray with oil a loose-bottomed pie dish or tart tin (about 23cm), and line the tin with pastry. Leave a little pastry overhanging the edges to avoid shrinkage, (you will slice it off after cooking). Chill the pastry case until needed later.
To make the filling:
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Peel the potatoes and cut them into cubes of 1-2cm. Boil for 4-5 minute until just starting to soften, then drain and set aside.
- Meanwhile, trim and slice the leek and onions. Heat the oil in a large pan and fry gently for 8-10 minutes until soft.
- Trim and slice the spring onions, remove the thyme leaves from their stalks, and finely chop the parsley.
- Combine all the filling ingredients and mix together. Season well with salt and black pepper.
- Tip the filling into the pastry case and level it out, pushing right to the edges so it is evenly spread.
- Place your pie on a baking tray and bake in the oven for 40-45 minutes until deeply golden. Trim excess pastry from the edges with a sharp knife, then remove from the tin and serve.
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