Homity Pie – Pieminister style


Another book that has been languishing on my bookshelves for a while, is the book of that beloved Bristol institution… Pieminister. It is a happy Friday when it is a Pie-day, and with the Stokes Croft shop being within walking distance of the hospital……

So I decided that this weekend was the weekend to change things…


Homity Pie Recipe – taken from Pieminister: a pie for all seasons by Tristan Hogg and Jon Simon



350g wholemeal flour

1/2tsp salt

175g butter

2tbsp freshly grated parmesan cheese (note: for this and later on in the recipe I used Sainsburys basics Italian hard cheese as it’s vegetarian, with no animal rennet)

1 egg yolk


2 sweet potatoes

65g butter

1 large, or 2 small red onions, sliced

2 garlic cloves, finely sliced

120g mature cheddar cheese, grated

a small bunch of spring onions, sliced

a handful of curly parsley, finely chopped

550g new potatoes, scrubbed and cut into quarters

140ml creme fraiche

sea salt and black pepper, to taste


a handful of fresh breadcrumbs

1tbsp freshly grated Parmesan cheese (again, basics hard cheese)

5 sprigs of thyme, leaves picked and chopped.


First, make the pastry. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Then stir in the cheese, and add the yolk. Then add 120ml of water, a little at a time until the mixture comes together. Then wrap in cling film and chill for 30 minutes.

Heat the oven to 200C/400F, prick the sweet potatoes with a fork and roast until tender. Meanwhile melt the butter in a pan, add the onions and garlic and cook gently until soft. Set aside.


Mix the cheddar, spring onions and parsley together in a bowl and set aside.


Cook the new potatoes in boiling water until tender, then drain thoroughly. Put into a large bowl, add the cooked red onion mixture and creme fraiche, and then stir in the cheese mixture.


Remove the sweet potatoes from the oven, allow to cool, then remove the flesh and add to the mixture. Finally, season with salt and pepper.


Mix together all the ingredients for the topping and set aside.


Reduce the oven temperature to 180C/350F. Roll out the pastry to 3mm thickness and line a loose bottomed 22cm tin.


Add the filling, and sprinkle over the topping.


Bake for 25-30 minutes until golden brown.


End result? Not bad. Quite onion-y though.


I also made some meringues with some leftover egg whites that were languishing in the fridge…


Just right for some Eton Mess!….

Or Eton… quite-a-lot-of….Mess!


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