Ham Mashed Potato Pie Recipes

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.

Steps:

• In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
• Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

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.

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.

Steps:

• 1. Preheat oven to 325 degree F. Line 9 inch pie plate with crust. Prick the crust. Place on sheet pan and bake for 15 minutes. Set aside. Peel and cook cubed potatoes & garlic in salted water until fork tender.
• 2. Mash with cream & butter, can season as well. Beat in parsley. ( you don't want your potatoes runny.) Should be able to spread them.
• 3. Raise oven temp to 375 degree. Spread potato mixture into par baked pie crust. Top with ham, then cheese.
• 4. Pour egg mixture over cheese and sprinkle with more parsley.
• 5. Bake for 30 minutes at 375 degree.
• 6. Now, lower heat to 350 and bake an additional 10 minutes or until golden and knife comes out clean.
• 7. Let set for at least 5 minutes, slice and serve.

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.

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
• Preheat oven to 375 degrees F (190 degrees C).
• Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
• Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.