91Èȱ¬

This recipe is an amazing use of left over roast ham and can be made in any quantity!

Base

Approx 750g of cooked ham
1 medium onion
1 medium Bramley apple or any other variety you happen to have!
small handful of fresh thyme leaves
Slug of cider (around 75ml)
400ml of chicken stock
black pepper

Mash topping

4 large mashing potatoes (desiree are best here)
200g black pudding - cooked
2 spring onions - chopped
knob of butter
splash (!) of cream

Method:

Pre-heat your oven to 180*c

1. Peel & cut your potatoes and put onto boil with salted water for around 10-15 mins

Whilst potatoes are cooking, make your pie broth:

1. Peel & chop the apple and onion and add to a hot frying pan with a little olive oil, the fresh thyme & black pepper. Cook just until soft

2. Add the cider to the pan and cook off the alcohol for a minute or so. Then add your chicken stock and bring back to a boil.

3. Add the torn ham chunks to the broth and bring to a slow simmer whilst you tackle the mash topping!

Mash Topping:

1. Drain the boiled potatoes and roughly mash leaving a few lumps & bumps!

2. Crumble the cooked black pudding in by hand and stir to combine

3. In a small saucepan melt the knob of butter and add the chopped spring onions just to soften (a minute or 2 will do)

4. Pour the oniony melted butter into the potatoe mix, add a splash of double cream & stir again

5. Season to taste with black pepper

Now assemble your pie!!

• Pour the ham broth into your pie dish or divide among individual pie dishes

• Spoon on the black pudding mash..don’t smooth this down as the more rustic & craggy the better!

• Pop onto a baking tray and bake it in the oven for 35-40 minutes if you are making one large pie, 20-25 minutes for smaller individual pies.

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