Is there anything more comforting than meat and potatoes on a cold day? 😋 This cheesy ham and potato pie is a really filling meal that will satisfy your cravings for something warm! The cheesy sauce in the middle of the pie gives it a lovely cheese flavor, and the lard and cheese in the pastry gives it a beautifully flaky texture.
I think that family pies are a fantastic dish to serve for supper. There’s something special about cutting into a gorgeous golden pie and sharing the slices with family and friends around the supper table. It’s a comfort food meant to share!
Your family will definitely enjoy this cheesy ham and potato pie, especially with these soft and fluffy sweet potato dinner rolls. This pie is easy to make, and well worth the time!Print
Cheesy ham and potato pie is an easy comfort food recipe that uses leftover ham from Easter, Thanksgiving, or Christmas! It’s a savory main dish full of potatoes, cheese, ham, and a special cheese pastry.
For the Cheese Pastry
- 1 2/3 cups all-purpose flour (200g)
- Pinch of salt
- 1/3 cup unsalted butter, chilled and cubed (66g)
- 1/3 cup lard, chilled (66g)
- 1 cup cheddar cheese, grated and lightly packed (66g)
- 2-3 tablespoons cold water
For the Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- about 1 1/2 cup whole milk (360 ml)
- 1 3/4 cups cheddar cheese, grated and lightly packed (150g)
- 1 teaspoon ground white pepper
For the Filling
- about 2 1/2 cups spiral sliced smoked ham, cut in bite-sized pieces (12.4 ounces, 352g)
- about 3 large russet potatoes, peeled and thinly sliced (1.3 lb, 630g)
- rounded 1/2 cup spring onion, white and green part, sliced (55g)
- 4 large cloves garlic, minced
- 1 tablespoon butter
For the Egg Wash
- 1 large egg, beaten
Making the Pastry (10 minutes + 1 hour chill time)
- Grate the cheddar cheese and set aside.
- Pour the flour and salt into a medium mixing bowl. Add the butter and lard and rub in the fats until the mixture resembles large breadcrumbs.
- Mix in the grated cheese and add 2 tablespoons of cold water. Stir the mixture with your hand until it comes together as a dough. If the mixture seems dry, gradually add more water a few drops at a time until all the flour is picked up and a smooth dough has formed.
- Turn the pastry onto a clean work surface that hasn’t been floured and knead gently a few times to finish combining the ingredients.
- Shape the pastry into a flat disc, score in an X pattern, and wrap tightly in plastic wrap. Let the dough chill while you prepare the filling (about 1 hour).
Preparing the Ham, Potatoes, and Veggies (45 minutes)
- While the pastry is chilling, roughly chop the smoked ham into bite-sized pieces and set aside.
- Peel and thinly slice the potatoes, then put them in a large pot and cover with water. Bring to a boil and let the potatoes cook for 3-5 minutes, until fork tender. Immediately drain the potatoes and set aside.
- Slice the spring onion and mince the garlic. Melt the butter in a small frying pan over medium heat until bubbling, then add the onion. Fry until the onion has softened some, then add the garlic and cook until fragrant. Spoon the mixture into a small bowl and set aside.
Making the Cheese Sauce (10 minutes)
- Measure out the butter, flour, and milk, and grate the cheese for the sauce before starting.
- In a medium saucepan, melt the butter over medium heat until bubbling. Add the flour and whisk constantly for a minute or two. Pour in a little of the milk and whisk until combined, then whisk in the remaining milk.
- Stir the sauce constantly over medium heat until it has thickened considerably. If the sauce is quite thick, add more milk to thin it a little.
- Whisk in the grated cheese until it has fully melted and is well mixed in to the sauce. Add the white pepper and stir to combine.
- Keep the sauce on low heat until needed, stirring occasionally to break the skin that will form on the surface.
Assembling the Pie (30 minutes)
- Preheat the oven to 400 F and put a large rimmed cookie sheet in the oven to preheat.
- Spread half of the sliced, boiled potatoes in a 9-inch, deep dish pie plate, then top it with half of the ham. Spread all of the cheese sauce evenly over top, then layer the remaining potatoes and ham over top. Sprinkle the spring onions and garlic over the pie.
- Roll out the chilled pastry on a lightly floured surface. Using a plate as a template, cut out a circle of pastry large enough to cover the pie plate. Cut out another circle from inside the circle of pastry to create a circular strip of pastry that will fit on the lip of the pie plate. Brush the rim of the pie plate with beaten egg and gently press the circle of pastry onto the rim to adhere it, then brush the pastry with beaten egg again.
- Re-roll the remaining pastry and use it to cover the the pie. Gently press down along the edges to seal the pastry together, then trim off the excess with a sharp knife. Pinch the edges to decoratively crimp the pastry.
- Cut out a few small leaves as decorations and use the knife to draw veins on each leaf. Brush the whole pie with beaten egg and stick on the leaves as desired, then paint more egg on each leaf. Cut a few vent holes in the top.
Baking the Pie (35 minutes + 15 minutes)
- Bake the pie on the preheated cookie sheet at 400 F for 35-40 minutes, until well browned. Let the pie cool for 15 minutes before slicing and serving.
- Baking this pie on a cookie sheet, is optional. It is meant as an easy way to remove the pie from the hot oven, and to catch any spillage. Since there is no pie crust on the bottom, there is no fear of the the dreaded ‘soggy bottom.’