British Pie Week

Starts 1st and finishes 7th March

Meat and potato Pie


400g beef steak mince

2 tbsp Worcestershire sauce

200g or 1 medium sized potatoes, peeled and finely cubed

320g Jus-roll puff pastry sheet

1 onion, peeled and roughly chopped

1 tbsp ketchup

1 1/2 tbsp flour

1 egg, beaten

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Add the mince and onion to a frying pan and dry fry until the mince is lovely and brown and cooked through 3. Add in the Worcestershire sauce, ketchup, flour and season with lots of lovely black pepper. Stir it all through and cook for a further minute.

4. Add the potatoes to the pan with 350ml of water and cook for a further 15 minutes.

5. Spoon everything into your pie dish.

6. Unroll the pastry sheet and cut a 1-inch pastry strip to go round the edge of your pie dish.

7. Dampen the edge of the dish with a little water and fit the pasty strip so it goes all the way round, pressing down firmly to secure.

8. Brush the strip with a little bit of egg wash, then top with a pastry sheet, pressing the edges together.

9. Trim your pastry to fit the dish, pierce 2 steam holes in the top and brush with the rest of the beaten egg.

10. Cook for 25 minutes until it's lovely and golden brown


Homity Pie

250 grams Wholemeal Flour

125 grams Butter

100 millilitres Water

1 pinch Salt

450 grams Potato


1Medium Onion

125 grams

Mature Cheddar

1 splash Milk

1 teaspoon Parsley

0.5 teaspoon Thyme


During the Second World War, food, and especially meat, was rationed in the UK. People were encouraged to grow their own vegetables in their gardens or allotments, and homity pie is a recipe that emerged at that time. The veggies - leeks, potatoes, onions - are very easy to grow in the British climate. After the war, homity pie kind of faded away, but re-emerged as a staple on the menu of Cranks Vegetarian Restaurant in London in the Sixties. It's a really tasty dish, and quite easy to make.

We'll be using a wholemeal shortcrust pastry for this. All you need to do is mix together the flour and salt in a large bowl, and rub in the butter with your fingertips. The mixture should look like breadcrumbs - don't make them too fine. Stir in half the water and when that's incorporated, add the rest. When the dough comes together, wrap it in plastic film and pop it in the fridge to rest for at least 20 minutes.

Peel and slice your potatoes. The slices should be about 8mm (one third of an inch) thick. If your potatoes are large, you'll want to cut them down - your slices of potato should be about bite-sized. Pop then into a pan of boiling water and simmer for 5-10 minutes until they are soft but not falling apart. Drain them and let them sit in a bowl of cold water until you need them. Chop the onions and leeks quite small and sauté them together in oil and butter until they are softened and browned a bit. Now add the drained potatoes and cook for another 5 minutes. Grate the cheese and add half of it to the pan along with a splash of milk and the parsley and thyme. Cook it for a few minutes, taste it, and add salt if necessary. Remove from heat.

The pastry case needs to be blind-baked (i.e. cooked without any filling) to avoid getting a soggy bottom. Preheat your oven to 170°C (338°F) for a fan/convection oven, 190°C (374°F) conventional, gas 5. You'll need a flan dish, ideally with a removable bottom. Mine is 23cm (9 inches) diameter. Sprinkle the inside generously with flour. Sprinkle flour on your worktop and rolling pin and roll out the pastry into a thin disc. Roll the pastry around your rolling pin, then unroll it over the flan dish. Use a blob of spare dough to press the pastry into the edges of the tin. Trim off excess pastry, but leave a margin of about 12mm (half an inch) all round. Scrunch up a sheet of greaseproof paper and line the pastry with it. Now you need to fill it with something that will weigh the pastry down - dried beans are good, but I keep a jar of rice especially for this purpose. Put the pastry into the oven and bake