One of our favorite people once said that there are only two kinds of pie, hot or cold… basically meaning, if it’s pie, count him in for a slice. Well, we wonder what he’d think about this Ham Pie. Surely this savory version, which is warm (bonus point!) and has a ham-and-veggie-loaded filling and a cheesy, mashed potato topping, would make the cut for him. It’s pretty tasty, so we’re very confident he’d approve. Ham Pie is changing everyone’s definition of what pie means to them and hey, that’s quite cool!
Ingredients
For the ham filling:
- 2 tablespoons vegetable oil
- 1 (14-ounce) package ham steak, diced
- 1 yellow onion, diced
- 1/2 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon ground black pepper, plus more, to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped, plus more, optional, to taste, for garnish
- 2 tablespoons all-purpose flour
- 1 1/2 cups unsalted or low-sodium chicken stock
- 1 (16-ounce) package frozen peas and diced carrots
For the potato topping:
- 1 1/2 pounds russet potatoes, peeled and diced
- cold water, to taste
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 3/4 cup sharp cheddar cheese, shredded
- 3/4 teaspoon kosher salt, plus more, to taste
- 1/4 teaspoon ground black pepper, plus more, to taste
- 1 egg yolk
Directions
Step 1 –In a large, oven-safe skillet over medium heat, add the oil.
Step 2 –Add the ham, the onions, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper to the heated oil and cook, stirring occasionally, until the onions have softened, about 8-10 minutes.
Step 3 –Add the garlic and 1 teaspoon of the thyme to the ham mixture and cook until they are fragrant, about 1 minute.
Step 4 –Add the flour to the ham mixture and cook, about 1 minute.
Step 5 –Add the chicken stock to the ham mixture, then increase the heat and bring it to a boil.
Step 6 –Reduce the heat to a simmer and cook the ham filling until it has thickened, about 3-5 minutes.
Step 7 –Add the peas and carrots to the ham filling and transfer the skillet from the heat.
Step 8 –Taste the ham filling and season with the extra salt and the extra pepper, as needed.
Step 9 –Preheat the oven to 400 degrees F.
Step 10 –While the ham filling is cooking, in a large pot, add the potatoes and enough of the cold water to cover them by 2 inches. Bring it to a boil.
Step 11 –Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.
Step 12 –Drain the water from the potatoes and place them in a large bowl.
Step 13 –Add the milk and the butter to the potatoes and mash until they are smooth and the butter has melted.
Step 14 –Stir the cheese, the remaining 3/4 teaspoon of the salt, and the remaining 1/4 teaspoon of the pepper into the mashed potatoes until the cheese has melted.
Step 15 –Taste the mashed potatoes and season with the extra salt and the extra pepper, as needed. Stir to combine.
Step 16 –Stir the egg yolk into the mashed potatoes.
Step 17 –Spread the mashed potatoes over the ham filling, then place the skillet on a rimmed baking sheet.
Step 18 –Bake the pie until it is bubbling, about 20-25 minutes.
Step 19 –Switch the oven setting to broil and cook the pie until it is slightly browned on top, about 1-2 minutes.
Step 20 –Transfer the baking sheet to a wire rack and let the pie cool slightly.
Step 21 –Garnish the pie with the extra thyme and serve.
