Ingredients
- 3 tbsp olive oil
- 1 onion finely diced
- 1 stick celery finely diced
- 1 carrot peeled and finely diced [frozen is fine]
- ½ can corn kernels
- 1 cup frozen peas
- 1 and a ½ cups chicken stock
- 1 can chopped tomatoes
- 2 sprigs of fresh thyme
- 1 pack Hellers Ol Smokey Ham roughly chopped
- Smashed Potato Mash:
- 5-6 large potatoes skin on and cut in half
- 50g butter
- ½ cup milk
- 1 cup grated cheese + extra for garnish
- To serve:
- Herbs – fresh chives or italian parsley
- Crusty bread
- Value Tip: Use Cinderella brand instant mash potato instead of the smashed potato. This is a great easy affordable alternative and with the addition of a little garlic butter and chives you would never know it is instant mash! Also Use frozen vegetable combinations to cut down on prep time and cost
Method
- Preheat oven 180C
- Boil the potatoes until tender, drain, return to the pot, and add butter and milk and allow to stand with the lid on for 5 mins. Season with sea salt and add the grated cheese. Using the back of a wooden spoon gently smash the potatoes until they are somewhat mash consistency – the idea is to have it a bit rough and lumpy, do not over smash it as it will become like paste. Set aside
- In a medium pot over medium heat gently sweat the onion, celery, and carrot in olive oil for 5 mins till the onions are translucent. Add the garlic and stir frequently for 2 mins
- Add corn, peas, chicken stock, chopped tomatoes, thyme and ham and gentle simmer for 5-8 mins. Check seasoning
- To assemble place the ham mix into a deep sided ovenproof dish. Using a spoon top with mash to cover. Sprinkle with extra grated cheese and bake in the oven until bubbling on the sides and the top is golden. Don’t worry if it seems quite liquidy the mash soaks it up over time – true comfort food!
- Serve with the fresh herbs garnishing the top and a side of crusty bread
Ol' Smokey Ham off the Bone
Holy smoke. Add a kick into your day with this double smoked, succulent ham.
250g pack
