Use-up Ham & Egg Pie

Name: How to cook Use-up Ham & Egg Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

John A

Use-up Ham & Egg Pie

Very similar method to my fish pie but in this case finishing off the leftovers from a gammon joint. A few herbs and spices can be added but with strong mustard they can confuse the overall taste. #WastenotWantnot

Ingredient

Food ration :

4 servings

Cooking time :

65-70 minutes including prep

325 g

cooked ham, in small chunks

eggs, hard-boiled and halved

650 g

Cyprus, Desirée or similar potatoes, peeled and cut into small chunks

30-40 g

butter

2-4 tsp

(according to taste) wholegrain or your other preferred mustard

300 ml

milk

1 tbsp

plain flour

100 g

cheese, grated. Use any hard cheese that you enjoy. I like Comté, Emmental or Gruyère but they’re relatively expensive and I happily use a strong Cheddar if that’s what I’ve got

tomato (optional), in half-moon slices

Cooking instructions

* Step 1

Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).

* Step 2

Spread the ham and eggs evenly over the base of a pie dish.

* Step 3

Simultaneously, boil the potatoes and then mash them with half of the butter and half of the mustard. Season to taste.

* Step 4

In a saucepan, gently bring the milk, flour and remaining butter to the boil, stirring continuously. Simmer for a further couple of minutes but take care not to let burn.

* Step 5

Stir in 60 g cheese and the remaining mustard and leave to cool for 5 or so minutes.

* Step 6

Pour the sauce over the ham and eggs, then carefully spread the potato mash on top and then cover evenly with the remaining cheese. Add the optional tomato if wished. Bake in the pre-heated oven for 30-35 minutes. Serve golden-brown and piping hot with your chosen vegetables.

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