Homity pie is a bit of a staple in Stafford, something I eat without fail every time I go. This is a stodgy, substantial pie cram-packed full of cheese and potatoes. A hobbit-dish if you will. “Nothing tastes as good as skinny feels”… pah, nothing tastes as good as pie.
75g plain flour
75g wholemeal flour
pinch of salt
4 tablespoons water
350g potato- a nice waxy one like a Charlotte is good
2 onions (white)
2 garlic cloves
1 teaspoon of mustard
1.5 tablespoons of thyme leaves
1.5 tablespoons of parsley leaves
175g strong cheddar
2 tablespoons of milk
2 tablespoons of panko breadcrumbs
sprinkle of parmesan
salt and pepper
1. To make the pastry first weigh out the two flours. Cut the chilled butter into small cubes and add to the flour. Rub the butter lumps between your finger tips into the flour until the mixture resembles breadcrumbs. Then add the 4 tablespoons of water one at a time and incorporate it into the dry mixture by turning it with your hand until clumps form and the mix can be pressed into one ball of pastry. This pastry should be nice and short, rather than wet. Wrap the pastry in cling film and leave to chill in the fridge for 30 mins.
2. Peel and boil the potatoes in salted water. Once they are nice and soft, drain and leave to cool. Chop the potatoes into small cubes.
3. Fry the onions, garlic and leeks in a pan with butter and oil for approximately 20 minutes. Again, you want them to be nice and soft so cook slowly over a low heat. At the last moment add the parsley, thyme, mustard and a generous amount of salt and pepper. Again leave to cool.
4. Meanwhile grate the cheese. Add the milk and stir in. It should be a unappetising cold cheesy mess. This may be a good point to begin preheat the oven to 180*C too.
5. Lightly grease a deep pie dish. If you don’t have a deep pie dish, a shallow sandwich-cake tin will do the job. Roll out the pastry and line the dish, cutting of any excess pastry round the edge. Spoon out the leek, potato and onion mix onto the base in a thin layer. Then add some cheese, then some more potato and leek, then some more cheese until the dish is full.
6. Lastly mix some panko breadcrumbs with a generous grating of parmesan and sprinkle over the top of the pie.
7. Bake for 40 minutes until golden on the top.