There is nothing in this world more delicious than leftover baked or roast ham, and when it’s made into this leftover ham pie, it is an utter joy.
I was inspired by cottage pie and shepherds pie when I developed this recipe. There’s something so joyful about taking the leftovers of your meal and turning them into another delicious meal.
Often, leftover ham pie recipes feature a pastry topping – which is nice – but not as good as this incredible mashed potato topping! It is so tasty and just a delight.
If you have leftover chicken or turkey too (perhaps from your Christmas or thanksgiving dinner table), do add them into this pie. Both work beautifully with the creamy sauce.
Looking for more ways to use your roast dinner leftovers? Why not try:
- Chicken: Leftover Roast Chicken, Leek and Mushroom Filo Pie, Chicken Nacho Salad, Chicken and Pea Risotto, Chicken and Lentil Soup, Creamy Chicken and Bacon Pasta
- Beef: Leftover Beef Cottage Pie, Warm Beef and Lentil Salad
- Ham: Leek and Ham Pasta, Turkey and Ham Lasagne
- Lamb: Leftover Lamb Shepherds Pie
- Duck: Hoisin Duck Stir Fry, Duck Fried Rice
Ingredients, Substitutions and Variations
- Olive oil – to start the cooking process.
- Onion – use a large brown or yellow onion.
- Leftover ham – use 500-750g leftover cooked ham. If you don’t have leftover ham and still want to make this recipe, buy ready cooked ham from the supermarket (either pulled or in chunks, not sliced) and use that here.
- Mushrooms – ham, mushrooms and cream go perfectly together. You can use any kind of mushrooms – I used closed cup white mushrooms.
- Flour – to thicken the sauce. You should use plain flour.
- Broccoli– you can actually use a wide variety of vegetables here, including ones that are leftover from your roast dinner. Try cabbage, cauliflower, peas or carrots.
- Double cream – for that creamy sauce.
- English mustard – brings a beautiful flavour to the recipe.
- Fresh thyme – fresh thyme is best, but you can substitute for dried thyme.
- Potatoes – use a good mashing potato, like Maris Piper.
- Butter – a necessity for the mash!
- Parmesan – for that delectable, crispy topping. Optional.
Top Tips
- Make ahead Make the whole pie in advance, up to the point when you would put it in the oven. Store in the fridge for up to 24 hours, before cooking in the oven. The uncooked pie can also frozen for up to three months.
- Seasoning Depending on the saltiness of your ham, you probably won’t need to add any additional salt to this pie. Be sure to taste before adding any.
- Increase the quantity If you have more ham leftover, you can increase the quantities in this recipe by two or even three. You’ll need several ovenproof dishes! Store spares in the freezer.
Leftover Ham Pie
A delicious creamy pie made with leftover ham, mushrooms and broccoli and topped with mashed potato.
Ingredients
- 1 tbsp olive oil
- 500-750 g leftover ham
- 250 g mushrooms
- 1 head broccoli
- 1 tbsp plain flour
- 100 ml double cream
- 2 tsps English mustard
- 1 tsp fresh thyme leaves
- 1 kg potatoes
- 50 g butter
- 25 g grated Parmesan
Instructions
- Preheat the oven to 180 degrees Celsius.
- Peel the potatoes and chop into 2 inch chunks. Put in a large pan, cover with cold water and put on a medium heat. Bring to the boil and cook until the potatoes are completely soft.
- Meanwhile, put the olive oil in another large pan. Cut the leftover ham into 1 inch chunks. Add to the pan and cook over a medium heat for 2-3 minutes.
- Cut the mushrooms into 1 inch chunks and add to the pan. Cook for another 5 minutes, stirring regularly.
- Stir in the flour. Add 200ml cold water and stir again.
- Cut the broccoli into small florets. Add to the pan with the ham. Stir again. Allow the liquid to come to a simmer, then take off the heat. Stir in the double cream, mustard and thyme, then pour into a deep ovenproof dish.
- When the potatoes are soft, drain them then tip back into the pan. Add the butter then mash until smooth. Pile the mash on top of the creamy ham filling, then smooth over with a fork so that all of the filling is covered.
- Sprinkle the Parmesan over the top and put in the oven for 35-40 minutes until golden brown and bubbling.
Nutrition
Calories: 459kcalCarbohydrates: 39gProtein: 25gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 101mgSodium: 1281mgPotassium: 1418mgFiber: 7gSugar: 5gVitamin A: 1141IUVitamin C: 144mgCalcium: 125mgIron: 3mg
Tried this recipe?Let us know how it was!
Looking for more festive recipes? Why not try:
- Fruity Christmas Cake
- Christmas Cake Porridge
- Christmas Mac and Cheese
- Classic Baked Ham
- Ginger Mince Pies
- Mulled Wine Roast Duck
- Sausage and Cranberry Spaghetti
Mouthwatering Recipe!
Absolutely love this ham pie. Top tier!
This is such a clever way of using leftover ham! It’s so creamy and comforting!
This ham pie is always a favorite at our house! The ultimate comfort food!
Oh yum. This looks incredible and reminds me of a similar dish that my Nan used to make when I was a kid. Bookmarking this to try next time we make a ham. Thanks!
This pie makes me so hungry! I should save it for later when I am ready to make it. I bet it will be delicious!
This looks so comforting and delicious!! It’ll be great to serve when we have family over this coming weekend, I bet it’s perfect for feeding a crowd!
We’ve made this ham pie several times- especially after holidays! I made it again last night and it was wonderful!
Simple and delciious pie recipe. Thanks alot for sharing.
Comfort food to the max! This is my go-to recipe to use up holiday ham leftovers. Such a great recipe!
This is incredible! You cannot beat anything with ham and mashed potatoes. And it’s so easy.
Oh wow, this is some incredible pie, you’ve got here. Can’t wait to give it a try over the weekend!