Cave Aged Cheddar Homity Pie

  • Serves: 6
  • Level: medium

    • This is a proper rustic pie – buttery shortcrust pastry, rich cheesy filling, and packed with seasonal veg. Inspired by the old-school homity pie but taken up a notch with our Cave Aged Cheddar. Perfect for summer picnics, garden lunches, or sharing with the family straight from the board.


    Prepared using:

    Wookey Hole Cave Aged Cheddar Wookey Hole Cave Aged Cheddar
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    Shopping list

    • Handfuls of grated Cave Aged Cheddar (150g)
    • 400g block of shortcrust pastry, rolled thinly
    • 400g new potatoes or Maris Piper, diced
    • 2 tbsp butter
    • 1 leek, finely sliced
    • 1 onion, finely sliced
    • 2 garlic cloves, crushed
    • 1 tsp fresh thyme leaves
    • 1 tsp mustard (Dijon or wholegrain)
    • 2 eggs, beaten
    • 150ml double cream
    • Sea salt and cracked black pepper
    • Fresh chives, finely chopped
    • More grated cheddar to serve!

    1. Step 1

      Preheat your oven to 190°C (fan). Roll out the pastry and line a greased tart tin. Chill for 15 minutes, then blind bake for 15 mins using baking beans. Remove and set aside.

    2. Step 2

      Boil the diced potatoes for 10 minutes until just tender. Drain and set aside.

    3. Step 3

      In a large pan, melt the butter and gently sauté the leek, onion, and garlic until soft – about 8–10 mins. Stir in the thyme, potatoes and mustard.

    4. Step 4

      Beat the eggs and then pour in the double cream, and fold through the grated cheddar. Season well.

    5. Step 5

      Spoon the veg first and then the cheesy custard filling into the pastry case and bake for 20 minutes.

    6. Step 6

      Remove from the oven, scatter with a little more grated cheddar, and return for another 10–15 minutes until golden and bubbling.

    7. Step 7

      Cool before slicing. Garnish with chopped chives and serve with greens from the garden.

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