HAM & MASHED POTATO PIE
Think Shepherd's Pie with ham instead of ground beef or lamb. I came up with this for something different to do with leftover ham. Preparation time includes chopping fresh vegetables and peeling potatoes. Make it quick with leftover mashed potatoes and frozen mixed vegetables instead of the separate ingredients listed below.
Provided by LindaS
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil and mash 4-5 small potatoes or use leftover mashed potatoes.
- Prepare fresh vegetables or use 4 cups frozen mixed vegetables. Simmer until almost tender. Drain, reserving 1/2 cup of vegetable broth.
- While potatoes and/or vegetable are cooking, chop ham.
- In a 3 quart (2.8 liter) casserole, combine soup and broth. Add ham and drained vegetables.
- Mash potatoes with garlic powder, salt, pepper, and cream cheese. Spread over top of ham and vegetable mixture. Top with shredded cheese.
- Bake at 350 degrees for 25-30 minutes, until bubbling around edges and cheese is melted.
Nutrition Facts : Calories 299.4, Fat 16.1, SaturatedFat 8.6, Cholesterol 64.9, Sodium 1103.5, Carbohydrate 21.3, Fiber 3.4, Sugar 4.7, Protein 19.1
POTATO, HAM AND VEGETABLE PIE
This is a wonderful one-dish meal that my co-worker Louvenia ( a southern/soulfood cook) brings to work to share. It has a hash brown crust filled with delicious vegetables, eggs, ham and cheese. The combination of flavors is great! DH and I love this for dinner.
Provided by Acerast
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Lightly grease a 9-inch pie plate.
- In a medium bowl beat one egg with the Parmesan.
- Toss the hash browns in the egg mixture.
- Press the hash brown mixture into the bottom and up the sides of the pie plate.
- Bake for 15 minutes.
- While the crust bakes, melt the butter in a large skillet.
- Saute the squash and sweet red pepper for about 5 minutes, just to soften.
- Remove from heat; cool one minute.
- Stir the basil, salt, black pepper and ham into the squash/pepper mixture.
- In a small bowl, lightly beat the remaining 2 eggs and the milk.
- Add the egg/milk mixture and grated cheese to the skillet and stir to combine.
- Pour the mixture over the potato crust.
- Bake uncovered for 20 minutes or until set.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 211.7, Fat 9.8, SaturatedFat 5, Cholesterol 124.9, Sodium 297.7, Carbohydrate 22, Fiber 2.2, Sugar 1.6, Protein 10.1
HAM, CHEESE & POTATO PIE
Craving comfort food? Try this easy ham, cheese and potato pie, which you can make with just five ingredients. Make a family meal of it by serving with a green salad
Provided by Cassie Best
Categories Dinner, Supper
Time 1h5m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
- Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
- Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.
Nutrition Facts : Calories 854 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
HAM AND POTATO PIE
Make and share this Ham and Potato Pie recipe from Food.com.
Provided by BrendaM
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Scrub potatoes, pare and slice very thin.
- Put potatoes in a large glass bowl and cover with cold water; set aside.
- Prepare pie crust mix according to package directions; wrap in plastic and set aside.
- Using a food processor or food grater, coarsely grate Cheddar cheese. Put in a small bowl; add flour and toss to mix well.
- Preheat oven to 350°F.
- Lightly grease a shallow two quart oval, round or rectangular baking dish.
- Drain potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with garlic, salt, pepper and nutmeg as you layer.
- Pour on milk; dot with butter and set aside.
- On a lightly floured surface, roll pastry out to a 15 x 11 inch rectangle, or a 13 inch circle, depending on the size and shape of your baking dish. Gently lift pastry and place on baking dish to cover potato mixture completely.
- Turn edges of pastry under and flute decoratively with your fingers. Cut four gashes in pastry to allow steam to escape while baking.
- Mix egg yolk with one tablespoon of the half and half cream; brush over the pastry to glaze.
- Bake 60 minutes or until pstry is golden brown and potatoes are done.
- Remove from oven; pour remaining half and half cream through the vents in the top of the pastry. Let stand 15 minutes before serving.
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
AU GRATIN HAM POTPIE
We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
LEFTOVER HAM -N- POTATO CASSEROLE
An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!
Provided by SweetT
Categories Main Dish Recipes Pork Ham
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir potatoes into ham mixture; transfer to the prepared baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
- Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
- Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
- Pour sauce over ham and potatoes.
- Sprinkle bread crumbs atop casserole.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g
HAM AND SWEET POTATO PIE
A wonderfull combination of savory and sweet flavors. Serve with asparagus topped with lemon, butter and parmesan cheese or a green salad.
Provided by Lorac
Categories Ham
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F degrees.
- Combine ham, egg, milk, bread crumbs,onion and worcestershire sauce, blend thoroughly.
- Pat ham mixture into a 9" pie dish.
- Combine sweet potatoes with with melted butter mixed with hot sauce and spread over ham mixture.
- Sprinkle with brown sugar, dot with butter and bake 30 mins or until bubbly.
Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 6.3, Cholesterol 57, Sodium 288.6, Carbohydrate 33.8, Fiber 2.2, Sugar 12.4, Protein 5.6
HAM AND CHEESE PIE
This is a wonderful recipe for either a brunch or a refreshing dinner. The eggs, ham, cheese, and croissants give it a wonderfully rich flavor for all occasions.
Provided by CD Gundersen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
- Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
- Bake in preheated oven until golden brown and set, 50 to 60 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 22.5 g, Cholesterol 95.6 mg, Fat 29 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 1075.8 mg, Sugar 4.2 g
CREAMY LEEK, POTATO & HAM PIE
Make your own shortcrust pastry then fill with sweet leeks, Lancashire cheese, cooked ham and a chive and crème fraîche sauce
Provided by Angela Boggiano
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling.
- Put the potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 5-7 mins until partcooked. Drain well and allow to cool.
- Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 10-15 mins until they are very tender, being careful not to brown them. Add the garlic and cook for a few mins more, then remove from the heat, tip into a bowl and allow to cool. Stir in the chives.
- Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out 1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 4cm deep pie tin, leaving any excess pastry to overhang the tin. Prick the pastry all over with a fork, place on the heated baking tray and bake for 10-12 mins. Return the baking tray to the oven.
- Slice the cooled potatoes into very thin rounds. Start to assemble the pie by arranging half of the potatoes in the base, then top with half the leeks, half the crème fraîche dotted over the top and half the cheese. Arrange half the ham on top, then repeat again with all the remaining ingredients.
- Roll out the remaining disc of pastry to about a 26cm circle. Brush the top edge of the pastry in the tin with the beaten egg. Lay the circle of pastry over the top and trim the edges, crimping with your fingertips or a fork to seal. Brush all over with the beaten egg and decorate the top with any leftover pastry cut into leaves or a decoration of your choice.
- Place on the hot baking tray on the lowest shelf and bake for 45 mins until golden. Set aside for 15 mins to cool in the tin before transferring to a wire rack to cool. Cut into wedges and serve.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
HAM AND SCALLOPED POTATO PIE
Traditional ham and scalloped potatoes get a delicious makeover in this savory casserole baked in a flaky pie crust.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
- Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
- In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
- Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 400, Carbohydrate 35 g, Fat 3, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 870 mg
HAM, LEEK AND POTATO PIE
This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)
Provided by ParsnipsandPears
Categories Savory Pies
Time 50m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
- Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
- Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
- The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.
Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8
CHICKEN, HAM, LEEK & ROAST POTATO PIE
This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 11
Steps:
- Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
- Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
- Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
- Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.
Nutrition Facts : Calories 956 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.31 milligram of sodium
POTATO HAM OMELET PIE
As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. -Shelly Rynearson, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside., In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet., Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges., In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 628 calories, Fat 40g fat (17g saturated fat), Cholesterol 253mg cholesterol, Sodium 946mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 6g fiber), Protein 22g protein.
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