What’s in Homity Pie?
Ingredients
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Veggie Pie RecipesHomity Pie (Cheesy Potato and Leek Pie)
Cheesy Vegetarian
Roasted Vegetable Enchilada Casserole
This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort – no rolling or layering! The perfect veggie-packed comfort food.
Some of my favourite dinners are those that can be a bit of a faff to make – lasagne, shepherd’s pie, enchiladas… They’re always worth it in the end, but sometimes I just don’t want to stand there for half an hour preparing my dinner.
Luckily, I’m the queen of a shortcut – and this enchilada casserole is a much quicker way to make vegetarian enchiladas, without all the fiddly rolling!
What are enchiladas?
Just in case you’ve never had enchiladas before (what have you been doing all your life?), I’ll give you a brief description.
Regular enchiladas consist of vegetables and beans (or whatever other fillings you fancy), rolled up in large tortillas, and coated in enchilada sauce. They’re then baked in the oven until they’re hot and bubbly.
They’re one of my all-time favourite Tex-Mex meals – not only do you get all the incredible Tex-Mex flavours of a burrito or a quesadilla, but you also get the added bonus of a tasty sauce and a crispy cheese topping.
Enchiladas are all sorts of good bits, rolled up in one incredible dish.
Vegetarian enchilada casserole
This enchilada casserole is basically the low effort way to make vegetarian enchiladas. Instead of rolling the veggies and beans up into individual tortillas, I just mixed it all together (including bitesized pieces of tortilla), casserole-style.
Why does it matter whether the ‘filling’ is actually wrapped in a tortilla, or if it’s underneath it, or on top of it? It all tastes the same once you’re eating it, so why bother faffing around rolling each enchilada up separately?
This version takes less time, involves less hands-on prep work, and creates less washing up.
Win win win!
How to make roasted vegetable enchilada casserole
Step 1: Roast the vegetables
As you might guess from the name of this dish, it begins with roasted vegetables.
Roasting is by far my favourite way to cook the majority of vegetables. It’s hands-off, and it always gives the veg a really lovely flavour. They end up soft in the middle, with nice little crispy bits around the edges.
You can pretty much roast up whatever vegetables you like for this enchilada casserole. I stuck with my favourite Tex-Mex veggies – peppers (red and yellow), mushrooms, and courgette (zucchini).
Step 2: Prepare the enchilada sauce
There’s absolutely no reason why you couldn’t use a shop-bought enchilada sauce for this casserole, if you can find one you like. This is meant to be a low effort dinner, after all – and in fact, if you do just use a jar, this will end up being a one pot dinner, which is always good!
However, enchilada sauce is actually not that easy to find in the UK – and when I do spot it somewhere, it’s always super expensive. So, since homemade enchilada sauce literally takes just a few minutes to make, and the ingredients are things I always have in the kitchen anyway, I decided to make my own. Either way works just fine.
I’ve previously written a whole post about my homemade enchilada sauce, if you’d like to see step-by-step photos. It’s basically the same process as making a white sauce.
You’ll also need to cut up some flour tortillas, ready for adding to the casserole.
Step 3: Mix everything together
When the vegetables are nice and roasty, it’s time to mix everything together:
- the roasted vegetables
- your (shop-bought or homemade) enchilada sauce
- pieces of flour tortilla
- a tin of black beans
I mix it all straight in the baking dish, so it doesn’t create any additional washing up.
Step 4: Bake until crispy
Top the dish with a bit of grated cheese, and pop it back in the oven for about another 15 minutes, until it’s all nice and crispy.
The end result tastes just like my favourite vegetarian enchiladas. The pieces of tortilla soak up a little of the sauce, just like in ‘real’ enchiladas – and by the time you’ve scooped up a big forkful, it’s totally irrelevant that they weren’t neatly rolled.
How to serve enchilada casserole
This enchilada casserole doesn’t really require any side dishes – it’s already a full meal in itself.
However, it’s sometimes nice to prepare some side dishes, if only so you can have a bit of variety on the plate. I probably wouldn’t bother if I was just making this for my family, but if we had guests, I’d probably choose one or two of these to serve alongside:
- green salad
- guacamole
- sour cream
- corn on the cob
- garlic bread (if you don’t mind double carbs…)
What vegetables can you use in enchiladas?
To make my enchilada casserole, I used mushrooms, courgette (zucchini), and red and yellow peppers. These are my go-to veggies for Tex-Mex cooking.
You could also use:
- onion / red onion
- eggplant (aubergine)
- tinned sweetcorn (add along with the black beans)
- potatoes
- tomatoes
- sweet potato
Or, to be honest, pretty much anything else that roasts up nicely. For example, carrot may not be a vegetable I would often put in enchiladas, but it does roast up really nicely, so there’s no reason you couldn’t add that too.
Just be aware that some vegetables roast more quickly or more slowly than others, so bear that in mind – you may need to add some veg to the dish a little later than others.
Can you freeze vegetarian enchilada casserole?
Yep! Vegetarian enchiladas (including this casserole version) are just the sort of meal that can be frozen easily – so they’re perfect for batch cooking. Just transfer the cooked casserole to a freezer-safe tub, and pop it in the freezer.
I’d personally reheat it thoroughly in the microwave. You could reheat it in the oven instead if you prefer, but it may dry out a little.
Roasted Vegetable Enchilada Casserole
This enchilada casserole tastes like my favourite vegetarian enchiladas, but only takes 15 minutes of effort – no rolling or layering! The perfect veggie-packed comfort food.
Servings 3 people
Calories 485kcal
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 small (or 1/2 large) courgette (zucchini)
- 100 g (~ 3 1/2 oz) mushrooms (~ 6 medium mushrooms)
- 1 Tbsp oil
- 250 ml (~ 1 cup) enchilada sauce (shop-bought or homemade)
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 4 small flour tortillas, cut into bitesized pieces
- 75 g cheddar cheese, grated (~ 3/4 cup when grated)
- Fresh coriander (cilantro), to garnish
Instructions
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Cut the vegetables into chunky dice, and toss them in a little oil. Place them in a baking dish (mine measured approximately 10 x 7 inches), and roast at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, stirring halfway, until the vegetables are fairly soft.
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If you’re using homemade enchilada sauce, prepare it while the vegetables are roasting. You can see my full enchilada sauce recipe here. Shop-bought sauce is also fine to use.
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When the vegetables are fairly soft, add the enchilada sauce, tinned black beans, and the pieces of tortilla. Mix well until everything is coated in the sauce.
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Sprinkle with some grated cheese, and return to the oven for a further 15 minutes, or until the cheese is crispy and the sauce is hot and bubbly. Garnish with fresh coriander (cilantro), if desired.
Notes
Feel free to use different vegetables if you like – there are some more ideas in the blog post.
Nutrition
Serving: 1portion | Calories: 485kcal | Carbohydrates: 56.1g | Protein: 19.8g | Fat: 21.8g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1119mg | Potassium: 664mg | Fiber: 10.6g | Sugar: 7.9g | Calcium: 235mg | Iron: 4mg
Nutrition Facts
Roasted Vegetable Enchilada Casserole
Amount Per Serving (1 portion)
Calories 485
Calories from Fat 196
Calories from Fat 196
% Daily Value*
Fat 21.8g34%
Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 1119mg47%
Potassium 664mg19%
Carbohydrates 56.1g19%
Fiber 10.6g42%
Sugar 7.9g9%
Protein 19.8g40%
Calcium 235mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
Here’s another really easy Tex-Mex inspired recipe – slow cooker black bean soup (with heaps of hidden veggies!)
The post Roasted Vegetable Enchilada Casserole appeared first on Easy Cheesy Vegetarian.
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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
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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.
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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
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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.
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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
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To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
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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
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Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
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Add the smashed potatoes on top, and distribute them evenly.
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Finish the pie with a generous amount of grated cheddar cheese.
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Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
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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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