What’s in Homity Pie?
Ingredients
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Veggie Pie RecipesHomity Pie (Cheesy Potato and Leek Pie)
Vegetarian Recipes
Announcing: The New Cookbook!!!
https://www.loveandlemons.com/announcing-the-new-cookbook/
I’ve been keeping this a secret for a while now, but today’s the day that I can finally tell you about my new cookbook, Love & Lemons Every Day! The main thing that I want you to know about it is that, well… it’s packed with all of my absolute favorite recipes, ones I’ve been obsessively making, eating, serving, and testing nearly every day for the past three years. It’s a big fat beautiful book packed with all-new vibrant veggie recipes (none are on the blog – you’ll only find them in the book) and lots of beautiful visuals to inspire you to make fun, delicious food. It’s coming out April 2nd, and you can pre-order it now!
My approach to this cookbook was very different from the first book. With the first book, I focused all of the recipes on my farmers market finds, and I based dishes solely off that inspiration. With our recent move closer to my family in Chicago, I decided to change things up a bit. With Chicago’s farmers market season being much shorter, as well as having more meals with my extended family, I shifted the focus of this book more towards everyday cooking with vegetables that you can easily find – whether you’re shopping at the grocery store or the farmers market. Of course, the book is full of recipes featuring gorgeous produce, but it’s organized by meal type, so you’ll easily find something yummy to make any day. This means more meals that your whole family will love with vegetables at the center of the plate.
PRE-ORDER TODAY!
U.S.
Amazon / Barnes & Noble / Indiebound
Canada:
Chapters Indigo / Amazon.ca
International:
Book Depository
eBook:
Apple Books / Google Play / Kindle
Kobo (US) / Kobo (Canada) / Nook
So, what’s in the book?
100+ all-new vibrant recipes that make vegetables insanely delicious!
Love & Lemons Every Day is the perfect book for making any meal, from breakfast to dessert, where vegetables (and/or fruits) are the star. Butternut squash becomes the best queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling, and sweet potato blends into a smooth chocolate frosting. The book is organized by meal type, including Breakfast, Snacks & Starters, Salads, Soups, Side Dishes, Desserts, Drinks, and Homemade Extras, but the biggest chapter by far is Dinner! Because, when I personally read cookbooks, I’m usually looking for something inspiring to make for dinner, and I wanted to give you lots and lots of plant-forward main dish options.
And speaking of plant-forward options, all of the recipes are vegetarian and nearly all of the recipes have a vegan alternative if the recipe is not vegan already. There are a good amount of gluten-free recipes as well.
Go-to guides
If you have our first cookbook, you’re probably familiar with the hummus, smoothie, and pesto charts that are at the back of the book. Everyone loved those (including me!), so I made more! Sprinkled throughout the book are visual charts and guides to show you how to make my favorite kitchen staples. Learn how to roast or grill any vegetable, how to make vegetable stock with whatever you have on hand, and more.
Inspiration to get creative!
Tired of your usual desk lunch? A giant grid of 5-ingredient salad dressings will have you devouring a new salad every day! All the dressings are wonderful to have on hand for throwing together quick meals. You’ll have a great time discovering other uses for them as well. Of course, the dressings are great to pep up your greens, but you’ll also love them on grain bowls or drizzled over roasted vegetables. As I created these dressings (and had a million dressings hanging around my fridge), I had tons of ideas of how to mix and match them to create new recipes. I hope these informative graphics spark that kind of kitchen joy for you too.
Fast food
Sometimes you just need a quick, tasty combination of healthy ingredients. If you’ve been reading the blog for a while, you’re familiar with our Many Ways posts, such as Overnight Oats Many Ways and Stuffed Sweet Potatoes Many Ways. These ‘many-ways’ style concepts (new ones!) appear in the book, too! You’ll see 6 Ways to Scramble, 5 Easy Pasta Favorites, and Fruit Crumbles 4 Ways.
… and slow food
Sometimes you want to pour a glass of wine and spend quality time in the kitchen. This book features an array of more involved recipes for those days. Try the Cozy Vegan Mushroom White Bean Pot Pies, Zucchini Verde Vegan Enchiladas, or explore a collection of special occasion menus.
Clever ideas to use the whole vegetable
Not sure what to do with your beet greens and broccoli stalks? I’ve included a section filled with fun ways to use scrap vegetable parts in your everyday cooking – waste not, want not!
A recipe for “insert vegetable here”
Nearly every (easily accessible) vegetable under the sun is featured. Cauliflower and kale are here, but you’ll find tasty ideas for less popular veggies like parsnips, rutabagas, and collard greens, too! Some of my favorites include a hearty meatless rutabaga ragu and a collard green slaw that’s perfect to pack for lunch.
And some sweet treats
The day you get your book, I suggest that you make the Flourless Almond Chocolate Chip Cookies (we constantly have a stash in our freezer), my all-time favorite Lemon Olive Oil Pistachio Cake, or these Vegan Date Brownies:
I truly hope you love this book as much as I loved making it for you!
Click one of these links to pre-order the book!
U.S.
Amazon / Barnes & Noble / Indiebound
Canada:
Chapters Indigo / Amazon.ca
International:
Book Depository
eBook:
Apple Books / Google Play / Kindle
Kobo (US) / Kobo (Canada) / Nook
Praise for Love & Lemons Every Day
“For years, Love & Lemons has been my go-to guide for vegetable-packed inspiration in the kitchen. Love & Lemons Every Day, Jeanine’s latest and most vibrant project yet, is the tangible incarnation of why her work is so popular and appealing. It’s loaded with positive, practical, and passionate recipes that make cooking every day a true joy, as well as endless smart tips for healthier, happier eating!”
– Gail Simmons
“Love & Lemons Every Day is going to be a new staple on my bookshelf. First of all, the recipes are SO GOOD. They’re vegetarian without sacrificing anything, and they’re totally drool-worthy (Lasagna Soup—like what??) but don’t require spending your whole night in the kitchen. Then there are the add-ins, sprinkled throughout the book like delectable little bonus morsels: How to use food scraps and freeze herbs, easy salad dressing formulas, and more. It’s a book that will inspire people to get excited about healthy food, but more importantly, a book that will actually enable them to cook it in their daily lives.”
– Liz Moody
“Being a California girl, Jeanine’s approach to food speaks deep into my heart. Her new book is bright, fresh, and filled with everyday recipes that beautifully celebrate what is so special about cooking with what is in season.”
– Tiffani Thiessen
Continue Reading
Cheesy Vegetarian
Homity Pie (Cheesy Potato and Leek Pie)
If you’re not familiar with homity pie, let me introduce you:
Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.
I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).
Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.
What’s in Homity Pie?
There are three parts to this recipe:
- garlicky sautéed leeks and onion
- buttery crushed potatoes (with a cheesy topping)
- a crispy pastry case
These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.
Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.
And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 
If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.
Becca’s Top Tip
Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!
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Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
- potatoes
- shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
- cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
- onion – I used red onion, but regular onions would also be good.
- fresh parsley
- egg
- garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
- curry powder (optional, but it does add a lovely hint of warmth)
Becca’s Top Tip
If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.
Recipe Video
Equipment
I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:
- The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
- It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
- The metal heats up nicely and helps to crisp up the pastry.
You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.
Here’s a similar one on Amazon, with great reviews:
8-Inch Springform Cake Tin
I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.
Printable Instructions
Homity Pie (Cheesy Potato and Leek Pie)
How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Servings 6 people
Calories 427kcal
Ingredients
- 250 g (~ 9 oz) shortcrust pastry
- 2 Tbsp flour (for dusting only)
- 2 Tbsp butter, divided
- 450 g (~ 1 lb) leeks, halved lengthwise then sliced
- 1 onion (I used red onion), thinly sliced or diced
- 1 tsp minced garlic
- 1/2 teaspoon mild curry powder
- 450 g (~ 1 lb) potatoes
- 1/2 tsp salt
- Few sprigs fresh parsley, chopped
- 1 egg
- 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)
Instructions
Part 1: The pastry case
-
Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).
Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.
-
When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
Part 2: The garlicky leeks
-
To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
-
When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
Part 3: The buttery potato topping
-
To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
-
Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
Part 4: Assemble
-
Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
-
Add the smashed potatoes on top, and distribute them evenly.
-
Finish the pie with a generous amount of grated cheddar cheese.
-
Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
-
Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.
Slice to serve.
Video
Notes
The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.
Nutrition
Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg
Recipe FAQs
Can I prepare this pie in advance?
Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.
How should I reheat any leftovers?
The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).
How should I serve homity pie?
Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.
Other Veggie Pie Recipes
Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)
Smoked Cheese and Broccoli Tart
Vegetarian Lentil Sausage Rolls
The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.
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