Ham and Pea Pie Floater with Mash Potato

Finding Feasts - Pie Floater Ham and Pea Soup_2

Ingredients

4 pies

1 tbs butter

1 onion, chopped

2 garlic cloves, chopped

1 smoked ham hock

water to cover the ham hock

375 g split peas

2 c frozen baby peas

4 floury potatoes, peeled

2 tbs butter

1/2 c milk – more if needed

tomato sauce or gravy

Method

Pre heat oven for pies and have them heating up while you make the soup.

Cook the peeled potatoes in water till tender, drain and then add the butter and milk and mash till smooth. Taste and add salt and more liquid depending on your taste. Keep warm till needed.

Heat the butter in a pot and gently saute the onions for 10 minutes. Add the garlic and cook for a further 2 minutes.

Rinse the split peas in a sieve under water till the water runs clear, place in the pot

Add the ham hocks and split peas and then cover with water, bring to a boil then reduce to a simmer. Cook for 1-1.5 hours in the pot or 30 minutes in a pressure cooker.

Remove the hock and when cool enough, coarsely shred the meat and set aside.

Add the frozen peas and cook for 2 minutes

Using a stick blender, puree the peas till smooth. Add the pieces of ham hock back into the soup.

To serve, heat plates in the oven for 15 minutes. Ladle in a couple of spoons of ham and pea soup so there is a nice covering on the bottom of the bowl. Lay the pie in the middle, top with a big dollop of mash potato and drizzle with a gravy or tomato sauce. Finding Feasts - Pie Floater Ham and Pea Soup_1

 

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Ham and Pea Pie Floater with Mash Potato
Author: 
Recipe type: Lunch | Dinner
Cuisine: Australian
Cook time: 
Total time: 
Serves: 4
 
A classic Australian dish that's sure to warm the cockles on a winter's day
Ingredients
  • 4 pies
  • 1 tbs butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 smoked ham hock
  • water to cover the ham hock
  • 375 g split peas
  • 2 c frozen baby peas
  • 4 floury potatoes, peeled
  • 2 tbs butter
  • ½ c milk – more if needed
  • tomato sauce or gravy
Instructions
  1. Pre heat oven to 180°c / 355°f for pies and have them heating up while you make the soup.
  2. Cook the peeled potatoes in water till tender, about 15 minutes, drain and then add the butter and milk and mash till smooth. Taste and add salt and more liquid depending on your taste. Keep warm till needed.
  3. Heat the butter in a pot and gently saute the onions for 10 minutes. Add the garlic and cook for a further 2 minutes.
  4. Rinse the split peas in a sieve under water till the water runs clear, place in the pot
  5. Add the ham hocks and split peas and then cover with water, bring to a boil then reduce to a simmer. Cook for 1-1.5 hours in the pot or 30 minutes in a pressure cooker.
  6. Remove the hock and when cool enough, coarsely shred the meat and set aside.
  7. Add the frozen peas and cook for 2 minutes
  8. Using a stick blender, puree the peas till smooth.
  9. Add the pieces of ham hock back into the soup.
To serve
  1. Heat plates in the oven.
  2. Ladle in a couple of spoons of ham and pea soup so there is a nice covering on the bottom of the bowl. Lay the pie in the middle, top with a big dollop of mash potato and drizzle with a gravy or tomato sauce.

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