My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
5-7 Medium Idaho potatoes
1 c. Frozen peas
3 – 1/4” Thick slices of country ham
1 1/2 c. 2% Milk
1 c. Water
4 T. Butter (salted)
2 c. Shredded sharp cheddar
2 Bay leaves
1 Chicken bouillon cube
2 T. Flour
Salt and Pepper
Pie Crust of course.
Serving Size: 5- 6
Preheat oven to 350*-375* (depending on your oven).
Wash and peel the potatoes. Cut into 1” thick pieces and place into a boiling pot. Add milk, tap water, 2 tablespoons of butter, bay leaves, bouillon cube, salt and pepper. Turn stove top to medium low heat and cover pot with lid and braise potatoes. The potatoes should be firm but cooked all the way (about 45 minutes). Carefully scoop out potatoes and place them in a large mixing bowl.
Transfer the liquid into a separate bowl.
Fry ham in a medium-high heat pan and cut into smaller pieces.
Defrost the peas in warm water in a small bowl and then remove the water once defrosted. (It only takes a few minutes)
In the same fry pan as the ham, lower heat to medium and add 2 tablespoons of butter. Add about 2 tablespoons of flour and cook flour in butter for about 5-6 minutes.
Whisk in about 1/2 a cup of remaining milk to the pan. Whisk for a few minutes as the sauce thickens. Add another 1/2 cup of milk and continue to whisk for a another few minutes. Add 1 cup of the shredded cheese and whisk until well-integrated. Add the remainder of the milk and whisk in the remainder of the cheese. Now you have a cheese sauce to bind the pie ingredients.
Add peas and ham to the potato bowl. Pour in cheese sauce and carefully mix together, not breaking up the potato chunks.
Roll out bottom pie crust and add to pie pan. Roll out top of the pie crust and set aside. Add potato mixture to pie pan and cover it with the rolled out pie crust.
Trim the pie crust around the edges to get rid of any access dough.
Take a fork and crimp the edge of the pie to seal the dough.
Create an egg wash with one egg and about 2 tablespoons of water.
Cut slits on top of the pie crust and brush egg wash over the top of the pie.
Bake for about 1 1/2 hours or until golden brown on top.
Cook Time: 3 hours
Related TAM Blog Articles:
- Savory Pumpkin Pie