A blast from the past: Homity Pies

Regular readers of my website will know that the great produce I get delivered from local organic supplier Moorland Veg Box often appears in my recipes. I also opt to receive their emails packed with suggestions and recipe links for how to use it. And I’m so grateful for a recent one that included a blast from the past I’d forgotten about. Homity Pies.

Homity Pies are vegetarian, open-topped pies that are usually made with potato, onion (sometimes leek), and cheese. Very simple and rustic, the pies are said to have been created by the Women’s Land Army during the Second World War when meat was scarce in Britain. Others say they’re much older and come from the West Country.

I first heard of them back in the 1980s. I was vegetarian and regularly cooked from The Cranks Recipe Book, written by the founders of the now defunct vegetarian restaurant chain. It was Cranks’ recipe for Homity Pies that Moorland Veg Box mentioned, and gave a link to a modern recipe which included spinach and cream cheese.

Not having made the dish in literally decades, I decided to create my own new version, taking the best from both suggestions. The result was still simple, but absolutely delicious. In fact, I’m tempted to say these are the best veggie pies I’ve ever eaten.

In the extra tasty version, the boiled potatoes are mixed with sauteed leek, garlic and spinach, butter, a little cream cheese, plus grated cheddar. Topped with more cheddar, the individual pies take just 20 minutes in the oven.

You can eat Homity pies hot or cold, with veggies or salad, and they'd be great for packed lunches and picnics too.

Tap on any of the images to read more and get the recipe on my blog.