By Diana Earnshaw
All the flavours of the 1970s Homity Pie that was so popular at the time. If you have some leftover cooked potatoes you can add them before pureeing. If you don’t have 300g of cooked potato, just use what you have and make up the weight with raw potato.
If you would prefer a vegan version – try this adapted recipe.
Ingredients
- 300g potato, grated
- 1l vegetable or chicken stock
- 25g butter
- 2 onions, chopped
- 2 garlic cloves, crushed
- Handful spinach leaves, torn
- 50g cheddar cheese, coarsely grated
- 2 tbsp chopped fresh parsley or celery leaves
- 2 tbsp double cream
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
Method
- Melt the butter in a large saucepan.
- Add the onions and cook for round 5 minutes until they are soft.
- Add the crushed garlic and potato and cook for a further minute or two.
- Add the stock and simmer until the potato is cooked.
- Puree, then add the torn spinach. Simmer for another minute or two.
- Stir in the cheese until it has melted.
- Add seasoning to your taste.
- Serve with a swirl of cream, a sprinkling of nutmeg and chopped parsley or celery leaves.