Try this Homity pie, then check out our vegetable pie, mini leek and potato pies, spinach and feta pie and more comforting vegetarian pie recipes.

We've also got more delicious vegetarian recipes to try including a vegetarian quiche, vegetarian wellington and vegetarian shepherd's pie.


  • 600g floury potatoes, peeled and cut into large dice
  • 2 leeks, sliced
  • butter, for frying
  • 1 clove garlic, crushed
  • 200g spinach, chopped
  • 5 tbsp soft cheese
  • 150g mature cheddar, grated


  • 100g plain flour
  • 100g wholemeal flour
  • ¼ tsp smoked paprika
  • 100g butter, cubed and chilled
  • 1 egg, beaten


  • STEP 1

    To make the pastry, put the flours, paprika, butter and 1/2 tsp salt in a food processor, and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until it forms a dough (add a splash of cold water to make it come together). Roll out and use to line a 20cm metal, loose-bottomed tin (a sponge tin is ideal). Chill.

  • STEP 2

    Cook the potatoes in a pan of boiling salted water until just tender, then drain really well.

  • STEP 3

    Cook the leeks with a knob of butter in a frying pan until soft, then add the garlic and cook for another minute. Stir in the spinach and cook until completely wilted, then stir in the soft cheese.

  • STEP 4

    Heat the oven to 190C/fan 170C/gas 5. Tip the leeks, spinach and potatoes into a large bowl. Add 3⁄4 of the cheddar and lots of seasoning. Toss everything together, then tip into the chilled pastry case. Sprinkle over the rest of the cheese and bake in the oven for 40-45 minutes or until golden. Cool for 10 minutes in the tin, then carefully turn out and serve.

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