Ham & Potato Pie

 

I had been craving some ham lately.  Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . . 

As much as I love it a full ham steak can be rather a lot for me to eat on my own.  I prefer to have a real slice of ham, as above. Not the preformed ham steaks you buy in the store.  They're okay, but real ham is better.

I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself. 

 

I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them.  The piece with the bone in it I will use at a later date to make a delicious soup.

The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.

The fourth piece was cubed today and used to make this delicious Ham & Potato Pie for two.  So you can see it has ended up being quite an economical purchase for me when you consider that I will get four meals from it.

Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically!  So four meals for two people and eight meals for myself! 

  

This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.

First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash.  What's not to LOVE about this dish I ask you?  Not a heck of a lot, I say!  Not a heck of a lot!

 

All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw.  It is really quite satisfying and needs not a lot else to go with it.

Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see.  My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.

 

WHAT YOU NEED TO MAKE HAM & POTATO PIE

Simple store cupboard ingredients.  There is nothing outrageous here.

For the ham filling:

• 7 ounces/200g ham steak, diced (about 1 1/4 cups)
• 2 TBS chopped onion
• 1/2 stick celery chopped
• 1 1/2 TBS butter
• 1 1/2 TBS flour
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) milk
• salt and black pepper to taste
• pinch of cayenne powder
• a spring of fresh thyme
• 1 cup (180g) frozen mixed vegetables (no need to thaw)
• 1 TBS grated Parmesan cheese (optional)

 

 

For the cheese and onion mash:

• 1 large russet potato, peeled and cut into large cubes (3/4 pound)
• 2 - 3 TBS warm milk
• 1 TBS butter
• 2 ounces (50g) grated sharp/strong cheddar cheese
• 1 TBS finely grated onion
• salt and black pepper to taste
• 1 small egg yolk
• melted butter to brush on top and a scattering of Parmesan cheese (optional)

 

I love those drips around the edges. So scrumptious!  So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.

The chicken stock I used was the Campbells one in the small carton that you reconstitute with water.  I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once.  That's all. They are the best.

I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn.  Am I mistaken or did there used to be baby lima beans in them?  Not any more!

 

I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury.  In the UK use a Maris Piper, or a King Edward.  You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.  

Do not use NEW potatoes. They will not mash and instead will turn to glue.  Trust me. I learned this the hard way many years ago.

Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions.  Its all up to you! 

 

HOW TO MAKE HAM & POTATO PIE

Its really simple. Really.

Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.

Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.

Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.

Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.

 

Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.

Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.

Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.

Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.

 

And that's all there is to this.  I figure all in all if I spent $5 making this that would be a stretch!  Its delicious and economical.  A beautiful hearty supper for two!  You could also use leftover cooked ham to make this.

Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house!  Everybody will be happy.  You can also very easily double this to serve more people if you wish.

Not a fan of mash?  Top it with tater tots or potato waffles before baking!  Yummilicious! (But I mean who doesn't like mash?)

 

Pinching the pennies and looking for ways to make your food dollar stretch further?  Might I suggest the following:

SMOKED SAUSAGE, POTATO & CABBAGE SKILLET-  A trinity of delicious flavors all cooked in a skillet.  This is a very simple meal to throw together. Everyone always loves it! 

LOADED CAULIFLOWER & CHICKEN CASSEROLE -  A delicious low carb way to enjoy some leftover cooked chicken.  I love cauliflower so this is a real favorite with me! 

Ham & Potato Pie

Yield: 2

Author: Marie Rayner

Prep time: 25 MinCook time: 32 MinTotal time: 57 Min

This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.

Ingredients

For the ham filling:

• 7 ounces/200g ham steak, diced (about 1 1/4 cups)
• 2 TBS chopped onion
• 1/2 stick celery chopped
• 1 1/2 TBS butter
• 1 1/2 TBS flour
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) milk
• salt and black pepper to taste
• pinch of cayenne powder
• a spring of fresh thyme
• 1 cup (180g) frozen mixed vegetables (no need to thaw)
• 1 TBS grated Parmesan cheese (optional)

For the cheese and onion mash:

• 1 large russet potato, peeled and cut into large cubes (3/4 pound)
• 2 - 3 TBS warm milk
• 1 TBS butter
• 2 ounces (50g) grated sharp/strong cheddar cheese
• 1 TBS finely grated onion
• salt and black pepper to taste
• 1 small egg yolk
• melted butter to brush on top and a scattering of Parmesan cheese (optional)

Instructions

1. Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
2. Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
3. Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
4. Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
5. Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
6. Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
7. Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
8. Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.

Did you make this recipe?

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