Homity pie recipe

Oh my God. This blog is turning into Delia Smith's 'How To Cook'. Personally, my cookery hero is Hugh Fearnely-Whittingstall. Anyone who can make a meal out of roadside weeds and bits of random woodland animal is alright by me. Even though I'm half-veggie. Anyway, due to popular (one request) demand, following on from my blog about the pub meal, I have decided to share my Homity pie recipe. I think it's chuffing gorgeous and it's dead easy to make, especially if you cheat and buy frozen shortcrust pastry. Excited? OK then. Here goes:

Ingredients:

Shortcrust Pastry 300g
Potatoes 350g
Onions 450g
Oil 3 tablespoons
Margarine 25g
Parsley, chopped 15g
Cheese, grated 100g
Garlic cloves 2 crushed
Milk 1 tablespoon
Salt & pepper to taste

• Roll out the pastry and use to line six 4” individual tins or foil dishes.

• Alternatively, use a single 8” dish.

• Boil or steam the potatoes until tender.

• Chop the onions, then sauté in the oil until really soft.

• Combine the potatoes and onions. Add the butter, parsley, half (50g) of the cheese, garlic, and milk. season well to taste.

• Really mix well. Break up (don’t mash) the potatoes. Allow to cool.

• Once cool – use the mixture to fill the pastry cases or dish.

• Sprinkle with the remaining cheese.

• Bake in the oven at 220°C (425°F) for 20 minutes, until golden.

• If baking in an 8” dish, bake for 25-30 minutes.

Makes 6 pies

Then shout "Who ate all the pies?" Then shout again "I did!"