Mashed Potato, Cheese, and Ham Pie
| For the Mashed Potato Layer | |
| 800 g | russet potatoes, peeled and chopped |
| 60 g | unsalted butter |
| 120 ml | whole milk (or cream for extra richness) |
| ¾ tsp | salt |
| ½ tsp | black pepper |
| For the Ham & Cheese Layer | |
| 200 g | cooked ham, diced |
| 150 g | sharp cheddar cheese , shredded |
| 1 small | onion, finely chopped |
| 1 tbsp | olive oil |
| 1 tsp | Dijon mustard (optional but recommended) |
| For the Top | |
| 1 | egg, beaten (for egg wash) |
| Remaining salt and pepper | |
| Optional: Extra cheddar cheese or crispy fried onions for topping |
| Boil the Potatoes |
| Place the chopped potatoes in a large pot and cover with cold, salted water. |
| Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes , or until the potatoes are fork-tender. |
| Drain well and return them to the warm pot. |
| Mash the Potatoes |
| Add butter, milk, 3/4 tsp salt and 1/2 tsp black pepper to the hot potatoes. |
| Mash until smooth and creamy using a potato masher or hand mixer. |
| Set aside while preparing the filling. |
| Sauté the Onions |
| In a skillet over medium heat, warm the olive oil . |
| Add the chopped onion and sauté for 5–7 minutes , until softened and lightly golden. |
| Remove from heat. |
| Layer the Pie |
| Preheat your oven to 190°C. |
| Use a 9-inch pie dish or oven-safe skillet and begin layering: |
| Spread half of the mashed potatoes evenly across the bottom. |
| Sprinkle half of the cheddar cheese over the potatoes. |
| Add the sauteed onions and stir in the Dijon mustard if using. |
| Spoon the diced ham over the top. |
| Repeat layers: potatoes, cheese, ham. |
| Finish with a final layer of mashed potatoes on top. |
| Brush the top with the beaten egg to create a golden crust when baked. |
| If desired, sprinkle with extra cheese or top with crispy fried onions for crunch. |
| Bake Until Golden |
| Transfer the pie dish to the preheated oven and bake for 25–30 minutes , or until the top is golden and slightly crisp around the edges. |
| Let cool for 5–10 minutes before slicing and serving. |
| Tips for Success |
| Warm Milk & Butter: Helps create smoother, silkier mashed potatoes. |
| Ham Options: Use leftover baked ham, deli ham, or smoked ham cubes. |
| Cheese Swap: Try Gouda, Monterey Jack, or Parmesan for different flavour profiles. |
| Make Ahead: Assemble the pie ahead and refrigerate overnight. Add 10 minutes to baking time if starting cold. |
| Double It: Make two pies—one to enjoy now, one to freeze for later! |