bake
Potato, Leek & Cheese Pie (Homity Pie)
recipe by
claire wood // carÈme pastry
This traditional British West Country open top pie is a perfect option for lunch or dinner. The rich filling of potatoes, leeks, garlic, cheese and cream is all wrapped up in our All Butter Shortcrust Pastry to create a hearty pie the whole family will love!
Ingredients
- 1x 400g pack Carême All Butter Shortcrust Pastry, defrosted
- 750g floury potatoes, cut into 3cm chunks
- 30g butter + 1 tbsp olive oil
- 2 leeks, washed and sliced
- 2 garlic cloves, finely sliced
- 150 baby spinach, roughly chopped
- 1½ tsp Dijon mustard
- 1½ tsp salt
- Pinch nutmeg
- Pinch white pepper
- 300ml thickened cream (or creme fraiche)
- 150g mature cheddar, grated
Method
- Preheat the oven to 180°C fan-forced (200°C non-fan). Grease the base of a 23cm tart tin with butter and line with baking paper. Line the tin with pastry, pressing the pastry into the edges of the pan, then line the pastry with aluminium foil and fill with baking weights (rice will do). Place into the oven to bake for 30 minutes while you prepare the filling. Remove weights once baked.
- Fill a large saucepan with cold water. Place the potatoes in with two teaspoons of salt and bring to a simmer. Cook for 10 to 15 minutes or until tender, then drain and set aside.
- In a medium pan over low heat, melt the butter and olive oil, then add the leeks, cover with a lid and cook slowly for 15 minutes, or until softened. Add the garlic and continue to cook for five minutes with the lid off. Add the chopped spinach and stir through.
- In a large mixing bowl, whisk the mustard and cream together with the nutmeg, white pepper and 1½ teaspoons of salt. Stir in the potatoes, spinach, leeks and 100g of grated cheese, mixing to combine.
- Fill the prepared pie shell with the mixture and scatter the remaining cheese on top. Place into the oven to bake at 180°C for 40 minutes, or until golden.
