Mustard mash-topped ham and leek pie
- November 2009
- Serves 6
- Takes 20 minutes to make, about 3 hours to cook, plus chilling and defrosting
This ham and cider pie recipe is perfect comfort food for cold winter nights. It can also be frozen.
- 41.1g (19.6g saturated)
- 50.1g (12.4g sugars)
- 1 tbsp olive oil
- 1 large onion, roughly chopped
- 2 leeks, thickly sliced
- 3 carrots, thickly sliced
- Small handful fresh thyme, leaves picked, or chopped fresh parsley
- 4 tbsp plain flour
- 500ml dry cider
- 8 tbsp crème fraîche
- 1kg floury potatoes, such as maris piper or desirée, chopped
- 1 tbsp wholegrain mustard
- 75g butter
- 100ml milk
For the ham hock
- 1 (about 1.2kg) smoked ham hock
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 bay leaves
- Small bunch fresh parsley
- 1 tbsp black peppercorns
- For the ham hock, place the hock into a large casserole and add the rest of the ingredients. Cover with cold water, bring to the boil and simmer for 2-3 hours until the hock is tender and the meat comes off the bone easily. Remove from the casserole and cool. Meanwhile, pour the stock through a sieve into a jug and reserve, discarding the contents of the sieve. Remove the skin and cut the meat into bite-size chunks.
- Heat the olive oil in a large, heavy-based casserole. Add the onion, leeks, carrots and thyme leaves, and season well. Fry over a medium heat until softened slightly and just golden brown. Add the plain flour and stir in well.
- Increase the heat, pour in the cider and 300ml of the reserved, hot ham stock, add the ham and bring to the boil. Reduce to a simmer and add half the crème fraîche. Season with salt (to taste) and black pepper and simmer for 10 minutes until the sauce has thickened nicely.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10 minutes until tender, then drain. Add the rest of the crème fraîche, mustard, 50g of butter and the milk. Season well and mash until smooth.
- Spoon the pie filling into a large, ovenproof dish. Spoon over the mash, using a fork to spread it evenly, then dot with the rest of the butter.
- Cool completely and cover with buttered baking paper, cling film and foil. Freeze for up to 3 months.
- When ready to eat, defrost the pie completely. Preheat the oven to 200°C/fan180°C/gas 6, remove the foil, cling film and paper, and bake in the oven for 25-30 minutes until golden and bubbling.
To make a speedier version of this, use a boned, smoked gammon joint, sliced into 2.5cm cubes and fried in a little oil until golden. Or, use
a cooked ham hock, cut into chunks. If using these methods, add 300ml hot chicken stock in step 3, before adding the ham.
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