Ham and French Onion Cottage Pie

This delicious pie can be made from bits and ends of the leftover baked ham and the richness of a French Onion Soup

Serves 6

4 medium potatoes, washed and cut into chunks

3 cup milk

2 large eggs

3 tablespoons corn starch

3 cups beef stock

2 pinches ground nutmeg

salt and pepper, to taste

2 tablespoons olive oil

5 onion, sliced

2 cups mushrooms, sliced

1 cup frozen green peas, thawed

2 cups cooked ham, sliced 

1 cup Gruyère cheese (or mozzerella), shredded

Preheat oven to 350° F (190°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 mash. Stir in the eggs, 1pinch nutmeg, salt, and pepper and mash until smooth.

Heat the olive oil in a large skillet over medium heat. Sauté onions until evenly golden brown (20 to 60 minutes) and scrap into the casserole dish. Cut ham slices in strips then cross cut thinly and then add mushrooms, green peas, nutmeg, salt and pepper. Put stock into a microwave proof bowl and whisk in corn starch; cook on full power for 3 minutes. Whisk  again and return to microwave for another 2 minutes. Pour this gravy over ham and vegetables and mix.

Top with the mashed potatoes. Bake oven for 45 minutes, or until golden brown.

Add cheese during the last 10 minutes of cooking. Let pie rest for 15 minutes befor serving.