Ham and Pea Pie Floater with Mash Potato

A stunning dish with a sea of vibrant Ham and Pea soup, meat pie of choice, pillowy soft mashed potato and sauce.

Tip: The fresh (frozen) peas are the secret to a bright green colour.

Ingredients

4 pies

Soup

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

Mashed Potato

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, place the bowls into the warm oven for a few 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.

More tasty recipes…

Ham and Pea Pie Floater with Mash Potato

 

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Cook time

3 hours

Total time

3 hours

 

A classic Australian dish that's sure to warm the cockles on a winter's day

Author: Blondie

Recipe type: Lunch | Dinner

Cuisine: Australian

Serves: 4

Ingredients

• 4 pies

Soup

• 1 tbs butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 smoked ham hock
• 1 bayleaf
• Chicken stock to cover the ham hock
• 375 g split peas
• 2 c frozen baby peas

Mashed Potatoes

• 4 floury potatoes, peeled
• 2 tbs butter
• ½ c milk – more if needed
• tomato sauce or gravy

Method

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 hock, bayleaf and split peas and then cover with chicken stock, 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. Place the bowls into the warm oven for a few minutes.
2. Ladle in a couple of spoons of ham and pea soup so there is a nice covering on the bottom of the bowl.
3. Lay the pie in the middle, top with a big dollop of mash potato and drizzle with a gravy or tomato

3.5.3251