This plant-based take on the classic British favorite that’s just as satisfying as the original. Vegan Homity Pie packed with tender potatoes and savory leeks in a creamy filling, all wrapped up in a wholesome crust.
These Homity Pies or “Devon Pies” are every bit as rich and satisfying as the original. This creamy vegan version is both hearty and comforting. It works beautifully as a family dinner, party or any occasion!
By reimagining the classic Homity Pie in a fully vegan way, your favorites can absolutely live on in a plant-based kitchen. I especially love creating vegan versions of traditional comfort foods, and this Homity Pie is one you’ll come back to again and again.
If you absolutely L-O-V-E potatoes. Then please check out some of my other plant-based potato dishes!
Ingredients:
- Vegan Pie Crust – Gives the pie the best, flaky base. You can use my Easy Vegan Pie Crust if you don’t have you own recipe.
- Potatoes – The true star of the show! I highly recommend using Yukon Gold potatoes for this recipe. They have a naturally buttery texture and a creamy consistency that holds up beautifully while baking. Their rich flavor really shines through and makes the filling extra comforting and satisfying.
- Non-dairy butter – I used Country Crock, which melts well and adds great flavor without overpowering the dish.
- Sweet Onion & Leeks – These two are the flavor foundation of a classic Homity Pie. Slowly cooked, they become soft, sweet, and deeply savory, creating that rich, comforting base the dish is known for.
- Vegan Heavy Cream & Cheese – When baked, they melt beautifully into the potatoes, leeks, and onions, making each bite cozy, satisfying, and every bit as indulgent as the classic version.
The Best Vegan Homity Pie
Ingredients
- 1 Batch of Vegan Pie crust(link below)
- 1 Pound Yukon gold potatoes
- 4 Tablespoons Vegan butter, divided
- 1/2 Cup Sweet onion, diced
- 4 Cloves of Garlic, chopped
- 1 Leek, chopped
- 1 teaspoon Fresh thyme leaves
- 1/4 Cup Vegan heavy cream, I used Country Crock Plant Cream
- 6 Ounces Vegan cheese, mozzarella or white cheddar style*, divided.
- Salt and Pepper to taste
Instructions
- Once you have made your pie crust, preheat the oven to 375 degrees(F) and then roll the crust out to 1/8 inch thick. Spray a large six-muffin pan with non-stick spray. Cut the pie crust into circles that are slightly larger than the muffin holes, and then press each round of crust into the muffin pan. Prick the bottom of each crust with a fork and bake for 10-15 minutes or until golden brown, while you prep the rest.
- Chop the potatoes into cubes, no need to peel them unless you prefer to, and add them to a large pot of water.
- Bring the water to a boil, and then boil the potatoes for 15 minutes or until fork tender.
- In the meantime, in a separate non-stick skillet, heat 2 tablespoons of vegan butter over medium-high heat. Add the onions, garlic, and leeks to the skillet. Sauté, reducing heat as needed, until the onions are golden brown and tender. About 10-15 minutes. Season with a pinch of salt and pepper.
- Once the potatoes are tender, drain and put them back in the pot. Add the onions, garlic, and leeks, the remaining 2 tablespoons of vegan butter, the vegan cream, and a pinch of salt and pepper.
- Using a potato masher or a fork, mash the potatoes with the other ingredients until the mixture is smooth. Stir in about half of the vegan cheese.
- Taste and adjust seasonings, adding more salt and pepper if needed.
- Scoop the potato mixture evenly into the 6 mini pie crusts. Sprinkle the tops with the remaining vegan cheese and bake for 10-15 more minutes or until golden brown and the tops are melty.
- Serve immediately.
What temperature should the oven be for this? I don’t think it is listed or I am missing where it is. Thanks!
Sorry about that! Thank you for bringing that to my attention. The oven temperature should be set at 375 degrees(F). I have added it to the recipe card.