Homity Pie

Homity Pie

Homity Pie is an open traditional british vegetable pie.  It usually contains potato and leek with cheese.  We didn’t have any leeks so we substituted with shallots and it worked equally as well.  We also added some breadcrumbs to the pie topping, giving a crunchy texture.

It is also known as ‘Devon Pie’, believing to date back to the Women’s Land Army from the second world war and using rationed ingredients.  Devon is a place close to our hearts; Nic went to Exeter University and we have spent many holidays camping, latterly in our campervan and surfing on the glorious North Devon coastline.

Cooking surfaces

Baking stone icon

BBQ Temperature



  • A pack of pre-rolled shortcrust pastry
  • 25g butter
  • 2 onions, sliced finely
  • 1 leek or 3 shallots, finely sliced (optional)
  • 1 tbsp thyme leaves
  • 700g floury potatoes eg Maris Piper, peeled, quartered and sliced
  • 150ml double cream
  • 125g mature cheddar, grated
  • 2 spring onions, chopped finely
  • 2 handfuls breadcrumbs, we used panko (optional)
  • Salt and pepper for seasoning


We use these 8 inch traditional pie tins for this recipe.

8 inch traditional pie tin


  1. Line your pie tin with your shortcrust pastry. Pop it back in the fridge.
  2. Setup your Egg for a direct cook at 200°C with just the stainless grid.
  3. In a pan or skillet, melt the butter until it sizzles and fry the onion with some seasoning and thyme for 12- 15 minutes until they start to soften.
  4. Add the potatoes to the pan, reduce the heat, cover and cook for 15-20 minutes.  Stirring occasionally, you’re looking for the potatoes to break down when pressed with a wooden spoon.
  5. Pour over the cream, stir briefly and the remove from the heat and leave to cool for a bit.
  6. Change your Egg to an indirect setup with the ConvEGGtor, stainless grid and baking stone. Leave the temp to recover to 200°C and heat the baking stone through.
  7. Add half of the grated cheese and most of the spring onions to the potato mix and stir through.
  8. Take the pie from the fridge.  Sprinkle half of the remaining cheese on to the pie base.  Spoon the potato filling into the pie tin and spread evenly.  Mix together the remaining cheese, spring onions and breadcrumbs. Pour over the top of the pie.
  9. Place the pie onto the baking stone.
  10. Cook it for about 35 to 40 minutes.
  11. Your pie is done when you can easily push a knife or a thermapen through the potato.
  12. Allow the pie to cool a little before eating.

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