Ham Hough Pie

Made much the same way as cottage pie/shepherd's pie. The meat is from the joint (cooked for about eight hours the preceding day), and there is also a mixture of winter vegetables and liquor from the ham in the pie.

I used a small oval ceramic pie dish, and lined it first at the bottom with the vegetables and a little of the ham liquor. Then I added pieces of ham on top of this mixture.

Finally I added a layer of mashed potato, mashed together with a little butter and white pepper. Textured with a fork.

I cooked this on the middle shelf of the oven along with a ham hough green bean casserole, at around 190 deg C. Cook for twenty five minutes, and check the dish to see how the potato topping is coming along. If a significant amount of moisture is in the filling and rises through the body of the pie, the textured surface of the potato will take longer to become golden brown. This one took around forty minutes altogether. Check its progress frequently!

The dish works well served with peas, and/or with a sweet mustard.