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Vegan Homity Pie

Vegan Homity Pie

Kate Ford | The Veg Space
This vegan Homity Pie is a hearty wholemeal pie filled with creamy leek and potato. A delicious vegan version of the British classic dish.
5 from 8 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main
Cuisine British
Servings 6 servings
Calories 588 kcal

Ingredients
 
 

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

Instructions
 

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.

Video

Notes

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.

Nutrition

Serving: 1servingCalories: 588kcalCarbohydrates: 66gProtein: 9gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 4gSodium: 420mgPotassium: 720mgFiber: 7gSugar: 6gVitamin A: 344IUVitamin C: 30mgCalcium: 66mgIron: 4mg
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