Vegan British Homity Pie With Potatoes and Cashew Cream

Aimee Ryan

Vegan British Homity Pie With Potatoes and Cashew Cream

This traditional, open face vegetable pie swaps dairy for thick, rich cashew cream and vegan butter.

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Homity Pie became popular in Britain during the 1960s thanks to the rise in hippie sub-culture which played a huge role in making vegetarian dishes more mainstream. Now the savory potato pie gets a vegan makeover in this recipe from the Great British Vegan cookbook.

What you need:

For the pastry:
1¾ cup all-purpose flour
½ cup vegan butter
¼ teaspoon salt
4 tablespoons cold water

For the cashew cream:
1 cup raw cashews, soaked and drained
2 garlic cloves, coarsely chopped
1 tablespoon olive oil
¼ teaspoon salt

For the filling: 
1 pound King Edward potatoes, peeled and cut into quarters
2 tablespoons vegan butter, plus extra for greasing
1 large white onion, diced
1 leek, sliced
3 garlic cloves, crushed
1 cup baby spinach, washed and roughly torn
½ cup grated vegan cheddar cheese, divided
¼ teaspoon ground nutmeg
1 cup prepared cashew cream
¼ teaspoon salt
⅛ teaspoon black pepper

What you do:

  1. For the pastry, into a large bowl, add all ingredients and rub together with fingertips until a dense, sandy mixture is formed. Add up to 4 tablespoons of cold water, a tablespoon at a time, until dough comes together without crumbling. Wrap in plastic wrap and set in refrigerator to chill.
  2. For the cashew cream, into a high-speed blender, add all ingredients and blend until smooth. Set aside.
  3. To a large pot of water, add potatoes and bring to a boil. Cook for 10 minutes or until tender. Drain and leave in colander.
  4. To same pot, add butter, onion, leek, and garlic, and sauté for 5 minutes, until softened. Add spinach and allow to wilt for 1 minute. Add potatoes, half of vegan cheese, nutmeg, salt, and pepper, and allow mixture to cool.
  5. Preheat oven to 375 degrees and grease an 8-inch baking dish with vegan butter.
  6. Remove pastry from fridge, and place onto clean work surface. Using a rolling pin, roll into a circle large enough to cover base and sides of pastry dish. Line dish with pastry, trimming off excess, and pinching around rim to create a neat edge. Transfer cooled potato mixture into dish, then slowly pour in cashew cream and scatter remaining cheese over top. Bake for 25 minutes until golden brown on top.
  7. Allow to cool slightly before serving.
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