I had been craving some ham lately. Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . .
I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself.
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I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them. The piece with the bone in it I will use at a later date to make a delicious soup.
The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.
Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically! So four meals for two people and eight meals for myself!
This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.
First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash. What's not to LOVE about this dish I ask you? Not a heck of a lot, I say! Not a heck of a lot!
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All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw. It is really quite satisfying and needs not a lot else to go with it.
Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see. My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.
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WHAT YOU NEED TO MAKE HAM & POTATO PIE
Simple store cupboard ingredients. There is nothing outrageous here.
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
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For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
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I love those drips around the edges. So scrumptious! So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.
The chicken stock I used was the Campbells one in the small carton that you reconstitute with water. I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once. That's all. They are the best.
I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn. Am I mistaken or did there used to be baby lima beans in them? Not any more!
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I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury. In the UK use a Maris Piper, or a King Edward. You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.
Do not use NEW potatoes. They will not mash and instead will turn to glue. Trust me. I learned this the hard way many years ago.
Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions. Its all up to you!
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HOW TO MAKE HAM & POTATO PIE
Its really simple. Really.
Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
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Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.
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And that's all there is to this. I figure all in all if I spent $5 making this that would be a stretch! Its delicious and economical. A beautiful hearty supper for two! You could also use leftover cooked ham to make this.
Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house! Everybody will be happy. You can also very easily double this to serve more people if you wish.
Not a fan of mash? Top it with tater tots or potato waffles before baking! Yummilicious! (But I mean who doesn't like mash?)
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Pinching the pennies and looking for ways to make your food dollar stretch further? Might I suggest the following:
SMOKED SAUSAGE, POTATO & CABBAGE SKILLET- A trinity of delicious flavors all cooked in a skillet. This is a very simple meal to throw together. Everyone always loves it!
LOADED CAULIFLOWER & CHICKEN CASSEROLE - A delicious low carb way to enjoy some leftover cooked chicken. I love cauliflower so this is a real favorite with me!
Ham & Potato Pie
Yield: 2
Prep time: 25 MinCook time: 32 MinTotal time: 57 Min
This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.
Ingredients
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
Instructions
- Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
- Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
- Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
- Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
- Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
- Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
- Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
Chicken is something which I eat a lot of in my house. Not only is it one of the more affordable proteins, but it is also something which is very adaptable to a variety of flavors and textures and cooking methods.
I found this parmesan chicken recipe on a blog called My Kitchen Escapades a number of weeks back and had bookmarked it to try. I finally had my chance the other day.
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It appealed to me for a number of reasons. Not only did it not use a lot of ingredients, but the ingredients used were fairly simple.
Also it appeared to be a very simple recipe without a lot of faffing about. I am all for that at this stage in my life. Faffing about I can do for company, but in my every day life, with only me to please I prefer things much simpler.
The Simpler the better. I know that I am not alone in this.
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Chicken breasts are something which I always have in my freezer and let me tell you, they come in very handy. I buy large packages and then I break them down into smaller packages, each one holding only one or two pieces.
I double wrap them, label and date them, and then freeze. I always use them. They are one of my essential store cupboard ingredients.
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I will often poach them and use them for recipes which called for the use of cooked chicken. And sometimes I will use them for recipes such as this one.
I love this type of recipe. There is something about slathering the chicken with mayonnaise (or yogurt and buttermilk for that matter) which makes for really tender and delicious chicken, moist as well.
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The acid in the vinegar in the mayonnaise helps to really tenderize it. Its a chemical reaction of sorts. I have never had a dry piece of chicken when I have marinated or coated it with mayonnaise.
Not only that but it stays on the chicken and doesn't slide off when it is cooking like many other things do, which forms a lovely protective barrier which also helps to prevent it from drying out.
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WHAT YOU NEED TO MAKE PARMESAN CHICKEN BAKE
Once again, simple store cupboard ingredients combine to create one very delicious entrée! (Note, I cut the ingredients in half to make only two servings. You can double to make more.)
- 2 boneless, skinless chicken breasts
- 1/2 cup (120g) mayonnaise (can use low fat)
- 45g grated Parmesan cheese (plus a TBS or so to sprinkle on top)
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
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You can use low fat or full fat mayonnaise. Personally, the other day I used Miracle Whip because I didn't want to open a jar of mayonnaise while I already had a jar of Miracle Whip open. It worked fine.
I did cut back the amount of seasoning salt by 1/4 tsp. I simply don't want to eat that much salt and to be honest you don't really need it. Parmesan Cheese is already pretty salty to begin with. There was plenty of flavor from the pepper and the garlic powder. (DON'T USE GARLIC SALT!)
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She suggested that you could use yogurt instead of the mayonnaise, but I will also be honest with you, I find yogurt splits when you heat it, so I just wouldn't do that myself.
This was perfect as is and the mayo along with the chicken juices formed a lovely sauce to serve with the finished chicken.
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HOW TO MAKE PARMESAN CHICKEN BAKE
This is so easy its almost embarrassing!
Preheat the oven to 375*F/190*C/ gas mark 5. Spray a small baking dish with some canola cooking spray.
Pat the chicken dry with paper towels and then cut them in half crosswise. Lay the pieces into the dish.
Whisk the mayonnaise, seasonings and cheese together until thoroughly combined. Spread this mixture evenly over top of the chicken, taking care to cover all of the chicken so that it doesn't dry out. Sprinkle some additional Parmesan cheese over top.
Bake, uncovered, in the preheated oven for 30 to 35 minutes, or until the chicken juices run clear. It will be juicy and golden brown.
Any leftovers are delicious re-heated in the microwave.
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The chicken ended up tender and juicy. I am not sure if that is totally because of the mayonnaise. I also find that if you cut chicken crosswise prior to cooking, that also helps to create a tender finish.
Its a fact that when you remove the bone from meat, you take something away when it comes to flavor and tenderness. You need to put it back somehow I guess!
One way I am not fond of cooking chicken is in the slow cooker. I find it develops a texture that I find quite unpalatable, especially boneless chicken. Maybe not the thighs to much, but certainly the breast meat.
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This really was delicious with a lovely brown color and a bit of crunch from the extra cheese which was sprinkled on top prior to baking. The cheese, mayo and chicken juices made a really rich and delicious sauce as well.
I enjoyed mine with the last of the corn on the cob and some potatoes!
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If you are a fan of chicken breast meat you may also enjoy these recipes that I have made in the past!
CRISPY CHICKEN BREASTS WITH HONEY GARLIC SAUCE - Double dipped in a spicy coating and fried to perfection, then coated in a lush and flavor filled homemade honey and garlic sauce, these are quite simply fabulous! The perfect balance of sweet, salty, sweet and garlic, combined with crispy. What's not to like!
GRILLED CHICKEN BREASTS WITH A CHIMICHURRI SAUCE - Chicken breasts are marinated in a delicious garlicky chimichurri sauce and then grilled to perfection. Sliced and served with more chimichurri sauce they go down a real treat! These are a real favorite!
Parmesan Chicken Bake
Yield: 2
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This delicious chicken bake always turns out exceptionally tender and juicy. I love this quick and easy option for cooking chicken. Recipe can easily be multiplied to serve more.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup (120g) mayonnaise
- 45g grated Parmesan cheese (plus a TBS or so to sprinkle on top)
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Spray a small baking dish with some canola cooking spray.
- Pat the chicken dry with paper towels and then cut them in half crosswise. Lay the pieces into the dish.
- Whisk the mayonnaise, seasonings and cheese together until thoroughly combined. Spread this mixture evenly over top of the chicken, taking care to cover all of the chicken so that it doesn't dry out. Sprinkle some additional Parmesan cheese over top.
- Bake, uncovered, in the preheated oven for 30 to 35 minutes, or until the chicken juices run clear. It will be juicy and golden brown.
- Any leftovers are delicious re-heated in the microwave.
Thanks so much for visiting! Do come again!
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Hello. My name is Marie, and I am addicted to potatoes. I cannot resist a potato in any way shape or form. If there is a potato on the menu, I am first in line.
I love them mashed, boiled, fried, baked and roasted. I especially love this easy potato and onion bake. Its as simple as stirring a few things together and banging them into a dish and roasting in a hot oven!
If there is one thing I love as much as potatoes, it is "easy." I can also be rather lazy, so easy calls my name every time.
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I am not looking for a quick cure. I am not looking for any cure at all. If loving potatoes is wrong, I simply don't want to be right! Low Carb does not work for me in the long term because potatoes are just not something I really want to live without.
I adapted this recipe for the smaller family from one I found on the All Recipes site. It sounded easy to make and like something I would enjoy very much. Simple and delicious. I think you would enjoy it as well.
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WHAT YOU NEED TO MAKE ROASTED ONION POTATOES
Nothing could be easier. With the exception of the onion soup mix you probably have everything ready and at hand.
- 1 pound red potatoes, washed and cut into 1/2 inch thick slices
- 1 medium onion, peeled, halved and each half cut into 3 wedges.
- 1/4 cup (60ml) canola oil
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, peeled and minced
- 1/2 envelope of dry onion soup mix
- 1/2 TBS chopped fresh rosemary
- 1 tsp freshly ground black pepper
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I chose not to peel my potatoes, but you can if you really wish. I happen to really like potato skins. I chose to use red potatoes because they hold their shape well.
I noticed the photo on the All Recipes site shows cubes potatoes. In the recipe they did not say to cube the potatoes, but rather to slice them into 1/2 inch thick slices. This is exactly what I did.
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I know it is more difficult to find in the UK for some reason. You can sometimes get the small individual instant soup pouches. (Ainsley Harriot used to do one) but I used to buy mine by the tub via Amazon. I see that the brand I bought is no longer available however.
My suggestion in its place it to stir together 2 TBS of beef bullion powder, 1 tsp brown sugar, 1 tsp dried onion granules, and 1 TBS dried onions for this particular recipe. This would make a very acceptable substitute.
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I did not cut down the amount of regular onion used. I like onion and it worked out perfectly at the full amount.
Use regular brown skinned cooking onions. You could use cippolini if you were wanting a sweeter version, just cut them into quarters.
You could also use red onions if that is what you have. You will not need any salt due to the use of the soup mix/bullion.
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HOW TO MAKE ROASTED ONION POTATOES
This really is as simple as stirring a few things together and popping them into a shallow casserole dish and covering.
Preheat the oven to 450*F/230*C/ gas mark 7. Lightly spray a baking dish with some non-stick cooking spray.
Combine the potatoes, onions, onion soup mix, rosemary, garlic, black pepper and both oils in a bowl, stirring well to coat all the potatoes evenly. Pour them into the prepped baking dish, spreading them out evenly. Cover tightly with a sheet of foil.
Roast in the preheated oven for 25 minutes. Stir once during the baking time.
Remove the foil and continue to roast for a further 15 to 20 minutes, stirring once, until the potatoes and onions are tender, browned and the edges are crispy.
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Notes - If you prefer softer potatoes, leave the foil on the whole cook time. They can be mashed to make incredibly delicious mashed potatoes. In this case I would peel the potatoes prior to roasting.
The original recipe called for what would have been a half TBS for this smaller recipe. I thought that was a bit excessive and so only used 1 tsp of it, which was plenty. Seriously.
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These potatoes were excellent. So much so that a few days later (as I post this), I am looking at the pictures and craving them all over again.
Crispy with caramelized edges. Meltingly soft centers. Perfectly flavored. These were quite simply fabulous!
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If you love potatoes as much as I do, you may be interested in these other potato recipes!
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - Really really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them. Basically it is like a potato hash, except it doesn't use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. Its delicious!
NIGEL'S POTATOES - This is basically just layered raw potato, fried onions and chicken stock. You don't even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like. You just layer it all up in a baking dish and pop it into the oven. Simple and delicious.
Roasted Onion Potatoes
Yield: 2 - 3
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This is a small batch version of roasted potatoes. To feed more people simply double the ingredient amounts. No doubt about it, these are delicious!
Ingredients
- 1 pound red potatoes, washed and cut into 1/2 inch thick slices
- 1 medium onion, peeled, halved and each half cut into 3 wedges.
- 1/4 cup (60ml) canola oil
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, peeled and minced
- 1/2 envelope of dry onion soup mix
- 1/2 TBS chopped fresh rosemary
- 1 tsp freshly ground black pepper
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Lightly spray a baking dish with some non-stick cooking spray.
- Combine the potatoes, onions, onion soup mix, rosemary, garlic, black pepper and both oils in a bowl, stirring well to coat all the potatoes evenly. Pour them into the prepped baking dish, spreading them out evenly. Cover tightly with a sheet of foil.
- Roast in the preheated oven for 25 minutes. Stir once during the baking time.
- Remove the foil and continue to roast for a further 15 to 20 minutes, stirring once, until the potatoes and onions are tender, browned and the edges are crispy.
Notes
If you prefer softer potatoes, leave the foil on the whole cook time. They can be mashed to make incredibly delicious mashed potatoes.
Thanks so much for visiting! Do come again!
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