Connect with us

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.

A slice of homity pie (cheesy potato and leek pie).

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.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ 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!

Cheesy Vegetarian Bakes ebook on an ipad screen.

Sign up to get recipes by email, and get a FREE e-cookbook!

(1-2 emails per week, no spam)

🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • 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

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.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

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.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

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.

    Uncooked shortcrust pastry draped over a cake tin.
  • 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.
    A cake tin lined with trimmed, cooked pastry.

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.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

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.
    Pieces of potato cooking in a pan of water.
  • 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.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • 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.

    A cheesy potato and leek pie with a slice removed.

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

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

Related Topics:
Continue Reading
Advertisement

Cheesy Vegetarian

Roasted Vegetable Quesadillas

If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.

Roasted vegetable quesadillas cut into wedges on a board.

I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!

Roasted vegetable quesadillas on a plate with avocado and hot sauce.

⭐ How to Meal Prep Roasted Vegetables

I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…

If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:

  • scattered over a baked potato with a dollop of hummus
  • added to a tasty vegetarian salad
  • used in a vegetarian cheesesteak sandwich
  • or simply served as a side dish alongside your favourite vegetarian protein.
Cheesy Vegetarian Bakes ebook on an ipad screen.

Sign up to get recipes by email, and get a FREE e-cookbook!

(1-2 emails per week, no spam)

🥗 Ingredients and Substitutions

Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.

Ingredients for roasted vegetable quesadillas laid out with text overlay.
  • tortillas – large flour tortillas work best.
  • black beans (canned)
  • grated cheese – I use pre-grated cheese from a bag, because grating cheese is one of my least favourite kitchen jobs (not sure why!). It works just fine with the pre-grated stuff, but grate your own from a block if you prefer!
  • vegetables – anything that roasts up nicely! I used peppers, mushrooms, eggplant (aubergine), red onion, and tomatoes.

There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:

  • zucchini (courgette)
  • sweet potato
  • carrots
  • cauliflower
  • broccoli
  • beetroot
  • Brussels sprouts

These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.

Becca’s Top Tip

If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.

📹 Recipe Video





Overhead shot of roasted veggie quesadillas drizzled with hot sauce and served with avocado.

🖨 Printable Instructions

Slices of roasted vegetable quesadillas on a cutting board.

Print

Roasted Vegetable Quesadillas

These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!
Course Light lunch, Main Course
Cuisine Mexican, Tex-Mex
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 503kcal
Author Becca Heyes

Ingredients

  • 1 small eggplant (aubergine)
  • 1 red onion
  • 250 g (~ 9 oz) mushrooms
  • 2 bell peppers (I used red and yellow)
  • 300 g (~ 2/3 lb) cherry tomatoes
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 300 g (~ 3 cups) grated cheese (I used cheddar)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 6 large flour tortillas

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces – ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.
  • Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables – mine took around 35 minutes. Stir them once halfway.
    A large tray of roasted vegetables, including eggplant, tomatoes and peppers.
  • When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.
    A bowl of roasted vegetable and cheese quesadilla filling.
  • Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.
    A tortilla in a frying pan filled with roasted vegetables and cheese.
  • Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.
    A folded tortilla in a frying pan.
  • Carefully turn the quesadilla over, and repeat on the other side.
    A crispy quesadilla cooking in a frying pan.
  • When the quesadilla is hot and crispy, cut into slices, and serve.
    A plateful of roasted veggie quesadillas.

Video





Notes

The recipe makes 6 quesadillas, which should feed 6 people. If you don’t need to make so many quesadillas, I’d recommend making the full batch of roasted vegetables anyway, and storing them in the fridge to use in other ways.

Nutrition

Serving: 1quesadilla | Calories: 503kcal | Carbohydrates: 47.6g | Protein: 22.8g | Fat: 24.8g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1164mg | Potassium: 562mg | Fiber: 7.1g | Sugar: 6.1g | Calcium: 384mg | Iron: 3mg

💭 Recipe FAQs

How can I meal prep vegetarian quesadillas?

Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.

How can I reheat leftover quesadillas?

The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.

What’s the best way to serve roasted vegetable quesadillas?

These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.

🫘 Other Black Bean Recipes

Vegetarian Tex-Mex Recipes
Slices of roasted vegetable quesadillas on a cutting board.

Roasted Vegetable Quesadillas

A plateful of vegetarian Tex-Mex tortilla roll-ups.

Easy Tex-Mex Tortilla Roll-Ups

Collage of vegetarian black bean recipes with text overlay.

25+ Vegetarian Black Bean Recipes

A large spoon taking a scoop of cheesy baked fajita rice.

One Pot Baked Fajita Rice

The post Roasted Vegetable Quesadillas appeared first on Easy Cheesy Vegetarian.

Continue Reading

Trending