Homity Pie

 1 portion of shortcrust pastry

850g floury potatoes, peeled and cut into quarters

25g unsalted butter

1 tbs grape-seed oil

3 onions, peeled, and thinly sliced

2 cloves garlic, crushed

100g baby spinach

175g mature cheddar cheese, grated

2 tbs parsley leaves, washed and chopped

250ml thick or double cream

pinch of nutmeg, fresh or dried

kosher salt and freshly ground black pepper, to taste

Roll the pastry on a floured work bench into circle with diameter 22cm.

Place the pastry over a spring form quiche tin and trim with a knife.

Refrigerate for at least 30 minutes, 1 hour is preferable.

Preheat the oven to 210 degrees celsius (fan-forced)

Use a fork to prick holes in the pastry.

Butter the shiny side of a piece of aluminium foil large enough to fit over the pastry and place the buttered side on the pastry.

Pour rice or blind baking beads onto the foil to weigh down the pastry while it cooks.

For a 23cm tin, bake for 10-15 minutes, remove the rice and use the fork to prick some more holes in the pastry. Bake for 2 minutes for a partial bake or 4 minutes for a full bake. The choice is yours, for this pie both a partial bake and full bake work.

Cook the potatoes in boiling water until tender, about 15 mins.

Drain in a colander for at least 15 minutes, then cut into 2.5cm cubes.

Melt the butter and oil in a frying pan and fry the onions on a medium low heat for 10-15 minutes and then 5-10 minutes on medium high, or until soft and light golden brown.

Add the garlic and cook for 1-2 minutes.

Preheat the oven to 180 degrees celsius (fan-forced).

Add the onion and garlic mixture to the potatoes and sprinkle with 100g of the cheese and the parsley. Add the spinach leaves and season with nutmeg, salt and pepper. Mix all ingredients together until well combined.

Spoon the filling into the pastry case. Pour over the cream and allow it to drizzle down in between the layers. Sprinkle the remaining cheese on top.

Place the tin on a baking tray and bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.

Leave to cool in the tin for 10 minutes. Remove the pie base from the tin and place it on a serving plate.

Try this as smaller individual pies rather than a large pie to share.