I had a bleedin’ horrible commute home from Enfield on Friday, involving miles of tailbacks, a blown tyre and crazed BMW drivers. So imagine my relief to see this pie waiting for me when I get home.
It’s taken from the pages of this month’s delicious magazine, involving chunks of salty gammon and rich cider in a creamy liquor, topped with browned and fluffy mash with a hint of mustard heat. Just the job.
Gammon, leek and cider pie:
1kg gammon joint
1 onion, diced
2 leeks, sliced
3 carrots, sliced
1 teaspoon thyme leaves
4 tablespoons flour
For the mustard mash top:
8 tablespoons creme fraiche
1 tablespoon wholegrain mustard
- Boil the gammon joint for 2 – 3 hours until tender. You may wish to add aromatics to the water to lend extra notes; an onion, a couple of carrots, a bay leaf, some juniper – whatever is to hand. Remove the meat from the water and cut into chunks. Save some of the water for the next step.
- Fry the leeks, thyme, onion and carrots until softened and add the flour. Add the gammon, cider, 300ml gammon water and bring to the boil. When simmering add half the creme fraiche and season. Allow to simmer for ten minutes.
- Cook the potatoes in salted boiling water and drain, then mash with the remaining creme fraiche and mustard. You may wish to add a little milk and/or butter to loosen it up.
- Pour the sauce into an ovenproof dish, top with mash and bake in a 180C oven for 25 minutes.