Ham and Potato Pie
Savor the comforting goodness of a classic Ham and Potato Pie, a hearty dish that brings together creamy mashed potatoes, tender pieces of diced ham, and a medley of peas and onions enveloped in a rich, cheesy white sauce. Encased in a flaky shortcrust pastry with a glossy golden finish, this homestyle pie is perfect for family dinners or special occasions. With every bite, you'll enjoy the perfect balance of savory richness and flaky crust, made extra enticing by the gooey cheddar cheese and the warmth of black pepper seasoning. Simple to prepare in just over an hour, this crowd-pleasing recipe is sure to become a household favorite. Perfect for showcasing leftover ham or adding a cozy touch to your menu, Ham and Potato Pie is an irresistible blend of flavor and nostalgia.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 2 cups cooked ham, diced
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 package shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes. Place them in a medium saucepan, cover with water, and boil until tender, about 10-12 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese until it melts into the sauce.
Add the cooked ham, peas, boiled potatoes, salt, and black pepper to the skillet. Mix well so the filling is evenly combined, then remove from heat and let it cool slightly.
Roll out the shortcrust pastry on a lightly floured surface to fit your pie dish. Line the dish with half of the pastry and trim any excess.
Spoon the ham and potato filling into the pie dish, spreading it out evenly.
Cover the filling with the remaining pastry. Press the edges together to seal and trim any excess pastry. Use a fork to crimp the edges for a decorative finish.
Cut a few small slits in the top of the pastry to allow steam to escape during baking.
Brush the pastry with the beaten egg to give it a golden, glossy finish.
Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and crisp.
Remove the pie from the oven and allow it to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1693 mg | 74% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 283 mg | 22% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
