We made a Homity Pie.
Supposedly this is a frugal recipe from the days of rationing.
I think it's changed a little
150g flour, in a half and half mixture of white and wholemeal (or whatever you want)
150g butter and another couple of blobs for cooking and greasing
One egg, beaten
A good bit of grated cheese (maybe 200g, whatever you have, really) preferably strong cheddar
Two or three leeks
One or two onions
A clove or so of garlic (just so it doesn't feel left out)
Whatever greenery you want to use up, chopped and/or blanched if necessary
Some potatoes, probably one more than you think you'll need
A little thyme and/or parsley
Peel the potatoes and cut them into thick slices.
Clean and slice the leeks, peel and slice the onion or onions (into rings, not fragments) and chop or crush the garlic.
Parboil the potatoes for about eight minutes, drain, and cut into medium sized chunks.
Go back in time to the point at which you put the potatoes on to boil, melt a blob of butter in a pan and sweat the leeks, onions and garlic.
Mix the chunks of potato with the softened, slightly golden allium**, then stir in the cheese.
Leave this for a while and get on with the pastry***.
Stir the flours to ensure they are properly combined, then rub in the butter till it resembles breadcrumbs.
Stir in the beaten egg and squidge it with your hands till you have a soft dough somewhere between uncooked shortbread and a raw cheesecake-base.
Do your best to roll out this sticky, crumbly mass, then press it into a pie dish or cake tin, trimming the edges neatly.
Ladle in the filling, sprinkle the herbs on top and put it into a medium pie-oven (about 180 for us) for between forty and forty five minutes.
Serve with mashed squash and whatever green vegetables you have unpied.
*Eleanor, despite still suffering some confusion over irregular verbs, seems to have got the hang of whom, for some reason I find this terribly amusing.
**I just really like using that word.
***Or don't bother, I'm not really sure about the need for pastry here, I suppose it's a more respectable looking main course when encased in a crust, but it makes a fairly wonderful cheese, allium****, and potato bake without it.
****Did you know that chives are also allium?
Allium, allium, allium.