When I was working at the University of Surrey in the last century, I used to really enjoy the meals provided by the vegetarian restaurant. They were very influenced by 'Cranks', a famous vegetarian/wholefood restaurant chain which, more or less, closed down sometime in the 90s (I believe one restaurant is left in the West Country) but they produced some great recipe books. Anyway, I believe the Homity Pie that I used to love at the University is a Cranks recipe and, due to the glut of potatoes I've had from my allotment, I decided to have a go at making it, and this is the result - big success!
Obviously it was a whole pie before I took the picture but it was only after we'd eaten half of it that I wondered if anyone else would be interested in seeing it, and so my rampant egotism took over and demanded that I take a couple of pictures!
Here's the recipe, courtesy of http://colouritgreen.wordpress.com/2008/07/14/homity-pie/
1 batch of half wholemeal pastry
2 lbs new potatoes, washed.
2 large onions, halved and sliced
1 wet garlic, chopped
140ml pot of soured cream
2 tbsp of butter
lots of grated cheddar cheese - about 6 oz
Cut the potatoes into cubes and cook in salted water until only just cooked. Drain and set aside. Roll out the pastry and line a greased flan dish, I use an 8" one that is fairly deep. Blind bake in the oven at 160C whilst dealing with the onions. Cook the onions and garlic in the butter gently for about 10 minutes. Now mix the onion, garlic and butter mixture with the potatoes. Then add the soured cream and most of the cheese (leaving some for the top). Pack into the pastry case and then sprinkle with the remaining cheese.
Cook at 160C until browned (30 minutes or so)It's really simplicity itself and unbelievably yummy! I'd be tempted to cut the potatoes into really quite small cubes, think perhaps slightly larger than dice cubes. This made enough for four substantial meals, which we ate with coleslaw and Moroccan Couscous salad. I should warn you that it's very 'ballasty' though - wholemeal pastry (even if it's only half wholemeal flour) is very dense so the thinner you can get the pastry the better. Don't bother to roll the pastry out because it just falls apart, just grab a handful and push and mould it into the flan tin.