French Leek and Ham Shepherd's Pie
French Leek and Ham Shepherd's Pie might be just the main course you are searching for. One serving contains 485 calories, 27g of protein, and 24g of fat. This recipe serves 6. For $3.06 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, shredded mozzarella cheese, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. A few people made this recipe, and 21 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour. This recipe is typical of European cuisine. It is brought to you by Allrecipes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. Similar recipes include Turkey & Leek Shepherd's Pie, French Onion Turkey Shepherd's Pie, and PATE CHINOIS (French Canadian Shepherd’s Pie).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
3 tablespoons butter
1 1/2 pounds cooked ham, thinly sliced
1 egg yolk, lightly beaten
1 pinch ground nutmeg
1/2 cup heavy cream
1 1/2 pounds leeks, sliced
2 tablespoons olive oil
1 onion, chopped
2 1/4 pounds potatoes, peeled and cut into chunks
salt and pepper, to taste
1/4 cup shredded mozzarella cheese (optional)
2 medium tomatoes - peeled, seeded, and coarsely chopped
Equipment:
casserole dish
oven
pot
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown. Kitchen-Friendly View
Step by step:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil.
3. Add potatoes and cook until tender but still firm, about 15 minutes.
4. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth.
5. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown.
6. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper.
7. Spread half of the mashed potatoes on the bottom of the casserole dish.
8. Pour in the ham and leek sauce and cover with the remaining mashed potatoes.
9. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella.
10. Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Information:
covered percent of daily need
