Anna Louise Homity pie is one of my favourite vegetarian recipes — a deep, open shortcrust pastry case filled with soft potato, sweet onion, garlic, and a generous amount of melted mature Cheddar.
It sounds simple, and it is, but the combination is deeply satisfying in the way that the best comfort food always is. Every time I make it, people ask what is in it — and when I tell them it is basically potato and cheese in pastry, they always want a second slice.
The pie has its roots in the Second World War, when it was made as a filling meal from affordable, available ingredients. It has stayed popular ever since because the ingredients work so well together.
I make this for vegetarian guests, for a weekend lunch with salad, and for any occasion when I want something hearty that does not involve meat.
Ingredients for Mary Berry Homity Pie
For the Shortcrust Pastry
- 200g plain flour, sifted
- 100g cold unsalted butter, cubed
- Pinch of fine salt
- 2–3 tbsp cold water
For the Filling
- 700g waxy potatoes — Charlotte or Désirée, peeled and cut into 2cm cubes
- 2 tbsp olive oil
- 30g unsalted butter
- 3 large onions, halved and thinly sliced
- 4 garlic cloves, crushed
- 100ml double cream
- 150g mature Cheddar, coarsely grated — 100g for the filling, 50g for the top
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fresh thyme leaves
- ½ tsp freshly grated nutmeg
- Salt and freshly ground black pepper
How to Make Mary Berry Homity Pie
Step 1 — Make and Blind Bake the Pastry
Pulse the flour, salt, and cold butter in a food processor until it looks like fine breadcrumbs. Add cold water one tablespoon at a time until the dough just comes together. Flatten into a disc, wrap, and chill for 30 minutes.
Preheat your oven to 200°C / 180°C fan / Gas 6. Roll the pastry to 3mm on a floured surface and line a deep 23cm loose-bottomed tart tin. Prick the base. Chill for 20 minutes. Line with parchment and baking beans. Blind bake for 15 minutes. Remove beans and parchment — bake a further 8 to 10 minutes until pale golden and dry. Reduce the oven to 180°C / 160°C fan / Gas 4.
Step 2 — Cook the Potatoes
Boil the cubed potatoes in well-salted water for 10 to 12 minutes until just tender — they should hold their shape. Drain and leave to steam dry for a few minutes.
Step 3 — Caramelise the Onions
Heat the olive oil and butter together in a large frying pan over a medium heat. Add the sliced onions. Cook for 20 to 25 minutes, stirring occasionally, until they are completely soft, deeply golden, and sweet. Add the garlic and cook for two more minutes.
Step 4 — Make the Filling
Add the cooked potatoes to the onion pan. Stir gently to combine. Add the double cream, 100g of Cheddar, parsley, thyme, and nutmeg. Season generously with salt and pepper. Stir everything together — the cream and cheese should coat the potato and onion mixture. Taste and adjust the seasoning.
Step 5 — Fill and Bake
Spoon the filling into the blind-baked pastry case — pressing it in gently and spreading evenly. Scatter the remaining 50g of Cheddar generously over the top.
Bake for 25 to 30 minutes until the top is deeply golden and bubbling. Rest for 10 minutes before slicing.
My Top Tips For Perfect Mary Berry Homity Pie
Caramelise the onions properly — 20 to 25 minutes. I know it feels like a long time, but properly golden, sweet onions are what give this pie its depth. Quickly cooked onions taste slightly sharp and raw in the finished pie. Give them the full time — it makes a huge difference.
Use waxy potatoes and cook them until just tender. Floury potatoes break down too much when mixed with the onions and cream and give a slightly mushy filling. Waxy potatoes — Charlotte or Désirée — hold their shape and give the filling its satisfying texture.
Steam the potatoes dry after boiling. Wet potatoes make the filling watery. A few minutes in the colander after draining gives drier potatoes that absorb the cream and cheese better.
Season more generously than you think. Potatoes absorb a lot of seasoning, and the pastry takes away some of the perceived saltiness. Season the filling assertively before it goes into the case.
Rest before slicing. Ten minutes of resting lets the filling firm up slightly so the slices hold their shape on the plate.
Serving Suggestions
With a simple green salad dressed with lemon and olive oil alongside. With a bowl of tomato soup for a very satisfying lunch. Cold the next day — homity pie is excellent cold.
How to Store Mary Berry Homity Pie
In the fridge: Store covered for up to 3 days. Reheat at 180°C for 15 minutes. In the freezer: Freeze for up to 2 months. Defrost overnight and reheat as directed.
Mary Berry Homity Pie Recipe
Ingredients
Method
- Make pastry — pulse to crumbs, add cold water, wrap and chill 30 minutes. Blind bake at 200°C: 15 minutes with beans, 8–10 minutes without. Reduce oven to 180°C / 160°C fan / Gas 4.
- Boil potato cubes 10–12 minutes until just tender — drain and steam dry.
- Cook onions in oil and butter over medium heat 20–25 minutes until golden and sweet. Add garlic — 2 minutes.
- Add potatoes, cream, 100g Cheddar, parsley, thyme, and nutmeg. Season generously — stir to combine. Taste and adjust.
- Spoon into pastry case — spread evenly. Scatter 50g Cheddar over top. Bake 25–30 minutes until golden and bubbling. Rest 10 minutes. Slice.
Notes
Frequently Asked Questions
Can I add spinach?
Yes — a large handful of baby spinach wilted and well-squeezed folded through the filling gives a lovely green fleck and a slightly mineral flavour.
Can I use a different cheese?
Yes — Gruyère gives a slightly nuttier, more elegant result. A mix of Cheddar and Gruyère is very good.
Can I make this gluten free?
Yes — use a gluten free plain flour blend for the pastry. The filling is naturally gluten free.
Can I make individual pies?
Yes — divide the pastry and filling between six 10cm individual tart tins. Reduce the baking time to 18 to 22 minutes.
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