Shepherd’s Pie with Ham and Peas (TNT)
Shepherd’s Pie with Ham and Peas
Preparation time: 20 minutes
Servings: 4-6
"A traditional shepherd’s pie is basically a potpie topped with mashed potatoes instead of pastry. Lamb and beef are both traditional fillings. Here, we update this comfort food with boneless spiral ham – half ham with honey glaze. This dish is also wonderful with yams or sweet potatoes instead of russets."
Filling
3 Tbsp. unsalted butter
1 1/2 cups mushrooms, thinly sliced
2 cloves garlic, minced
1/2 cup onion, sliced
3 Tbsp. flour
1 1/3 cup chicken or vegetable broth, heated in microwave
1/2 cup frozen peas
1 cup(s) cooked carrots, green beans or other leftover vegetable, chopped
1/2 tsp. each dried sage, kosher salt and white pepper
1 tsp. mustard (yellow or your favorite)
2 cups diced Castle Wood Reserve® Boneless Spiral Ham
Topping
2 cups diced cooked potatoes
1/2 cup milk, buttermilk or cream
1 large egg
1 Tbsp. melted butter, plus 1/2 Tbsp. for top
1/2 tsp. ea. salt and pepper
Combine all topping ingredients in a mixer and whip to combine and fluff. Set aside.
Melt butter in a large saucepan over medium heat. Add the onion, mushroom and garlic. Sauté for 2 to 3 minutes, or until softened.
Add flour, whisking to blend. Cook, stirring, 2 to 3 minutes. Whisk in the hot stock mixture. Simmer briskly for 5 to 6 minutes, stirring until thick. Let cool.
In a large bowl, combine the vegetables, ham, spices, mustard and sage. Add the sauce to the bowl of ham and vegetables and toss to combine.
Put the filling in a deep, 8-inch soufflé dish. Top with whipped potatoes (you could pipe potatoes on in rosettes or just spread in a layer with a spatula). Dot with butter.
Bake at 375°F for 30 to 35 minutes or until potatoes turn golden brown. Sprinkle with chopped parsley.
Preparation time: 20 minutes
Servings: 4-6
"A traditional shepherd’s pie is basically a potpie topped with mashed potatoes instead of pastry. Lamb and beef are both traditional fillings. Here, we update this comfort food with boneless spiral ham – half ham with honey glaze. This dish is also wonderful with yams or sweet potatoes instead of russets."
Filling
3 Tbsp. unsalted butter
1 1/2 cups mushrooms, thinly sliced
2 cloves garlic, minced
1/2 cup onion, sliced
3 Tbsp. flour
1 1/3 cup chicken or vegetable broth, heated in microwave
1/2 cup frozen peas
1 cup(s) cooked carrots, green beans or other leftover vegetable, chopped
1/2 tsp. each dried sage, kosher salt and white pepper
1 tsp. mustard (yellow or your favorite)
2 cups diced Castle Wood Reserve® Boneless Spiral Ham
Topping
2 cups diced cooked potatoes
1/2 cup milk, buttermilk or cream
1 large egg
1 Tbsp. melted butter, plus 1/2 Tbsp. for top
1/2 tsp. ea. salt and pepper
Combine all topping ingredients in a mixer and whip to combine and fluff. Set aside.
Melt butter in a large saucepan over medium heat. Add the onion, mushroom and garlic. Sauté for 2 to 3 minutes, or until softened.
Add flour, whisking to blend. Cook, stirring, 2 to 3 minutes. Whisk in the hot stock mixture. Simmer briskly for 5 to 6 minutes, stirring until thick. Let cool.
In a large bowl, combine the vegetables, ham, spices, mustard and sage. Add the sauce to the bowl of ham and vegetables and toss to combine.
Put the filling in a deep, 8-inch soufflé dish. Top with whipped potatoes (you could pipe potatoes on in rosettes or just spread in a layer with a spatula). Dot with butter.
Bake at 375°F for 30 to 35 minutes or until potatoes turn golden brown. Sprinkle with chopped parsley.
Gail's Notes: This was really,
really good! Paul and I both liked it and I will definitely be making
this again.
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