Homity Pie

V  We first tasted this stalwart of vegetarian establishments and recipe books at the Arts Centre cafe in Plymouth, several decades ago.  We weren't vegetarians ourselves, but enjoyed trying new things and were very much into the "hippy thing" of wholefoods and simple, homemade fare.  The Homity Pie immediately became a family favourite and has even featured, once or twice, on the menu boards of the two food pubs we have run.

I used a block of ready-made pastry to line a greased flan tin (Jus-Rol butter shortcrust - excellent!), then layered the filling: sliced boiled potatoes, a generous sprinkle of garlic, masses of grated cheese and a twist of black pepper, then repeat.  You can also include onions, leeks and/or peas, but if all you have is potatoes, this works just as well.  Traditionally, there are no eggs involved, but I used one beaten egg to glaze the pastry edge, then mixed what was left with some soured cream and spread it all on the top ... which is why my pie had that beautiful browned topping!  (My only quibble is that I prefer a much deeper Homity Pie, but I only had a flan tin ... I must get a deep tin!)

Simply served with salad as a main meal, or as part of a buffet, this open pie is sure to be a hit with both vegetarians and carnivores alike.  It is best served hot, in my opinion, but also keeps well in the fridge for a slice cold for lunch the next day!  We are quite hearty eaters, by the way, and half of this pie (between us, not each!!) with a large side salad was plenty for our main meal of the day.  There are plenty of recipes online (including the famous Crank's) so why not give it a go?  You won't regret it!