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Creamy mash leek and ham casserole recipe

Creamy mash leek and ham casserole recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Pork

The perfect winter casserole. Creamy mashed potatoes are layered with ham and leek in a casserole dish, then topped with grated mozzarella, before being baked to perfection.

34 people made this

IngredientsServes: 6

  • 1kg potatoes, peeled and cut into chunks
  • 125ml double cream
  • 50g butter
  • 1 pinch ground nutmeg
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 675g leeks, sliced
  • 2 medium tomatoes, peeled, seeded and coarsely chopped
  • 675g cooked ham, thinly sliced
  • 1 egg yolk, lightly beaten
  • 4 tablespoons grated mozzarella cheese

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5. Lightly oil a 2 litre casserole dish.
  2. Bring a large pot of salted water to the 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.
  3. Heat the olive oil in a large frying pan 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.
  4. 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 grated mozzarella. Bake in the preheated oven for 20 minutes or until golden brown.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (21)


This was very very good!.I did add some fresh thyme to the leek mixture and I'll add to the reviewer who says that this makes a lot of food.But that's good!, my husband was delighted that thre were leftovers the next day and said that cold was even better.I think this would be very good with the leek mixture mixed with cheddar cheese sauce, too.Mmm, a wonderful winter sunday meal.-28 Aug 2008

by Darbie Esther

Fabulous recipe! Be sure to make enough mashed potatoes and REALLY be sure to leave enough for the top. The only change I made was to add garlic and white wine to the sauteeing leeks and onion. Also, next time I won't make my potatoes with heavy cream. That's a lot of extra calories just for mashed potatoes that will be covered in other yummy goodness.-18 Jul 2009

Ham and leek pie

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Recipe Summary

  • 2 pounds potatoes, peeled and chopped
  • ¼ cup milk
  • 2 pounds leeks, chopped
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon finely chopped green chile peppers
  • soy sauce to taste
  • 1 (8 ounce) package shredded Cheddar cheese
  • 6 ounces cooked ham, cut into thin strips

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. Drain potatoes, and transfer to a medium bowl. Mash together with milk.

Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain, and set aside.

In a medium skillet over medium heat, cook and stir the ground beef until evenly brown. Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender.

In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham.

Recipe Summary

  • 1 (8 ounce) package egg noodles
  • 1 cup cubed fully cooked ham
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 small onion, minced
  • ⅓ pound processed cheese food (such as Velveeta®), cubed
  • ½ cup crushed potato chips

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.

Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.

Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven bake for 5 minutes more.

Creamy Cheesy Sauce!

The creamy, cheesy sauce is what makes this Creamy Ham Casserole stand out from other ham casserole recipes!

It’s made with a few ingredients: milk, cream of mushroom soup, chive cream cheese, and 2 cups of shredded cheddar cheese.

It’s an easy sauce to whisk together, but the different ingredients combine to create one flavorful and creamy sauce.

A couple of optional swaps depending on what you have on hand:

  • Cream Of Mushroom Soup — you can also use cream of onion, cream of celery or cream of cauliflower soup.
  • Chive Cream Cheese — yes, you can use regular cream cheese. The jalapeño cream cheese also adds a fun kick if you like things spicy!


  1. Heat the oil in a large frying pan or shallow casserole. Add the chicken and lardons and cook until golden. Add the leeks and cook for 2-3 minutes, until softened. Scatter over the flour and stir until absorbed.
  2. Gradually pour in the stock then cook for 5 mins, or until the chicken is cooked through with no pink meat showing and the sauce has thickened. Preheat the grill to its highest setting. Stir the crème fraîche or cream into the chicken mixture and season well. Carefully pour the mixture into a large baking dish.
  3. Heat the mashed potato following the pack instructions, then stir in the parsley and cheese. Spoon it evenly over the chicken mixture, then top with a little extra cheese. Grill until the topping is golden and crisp. Serve.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Slow cooker method

Step 1

Spray a frying pan with low calorie cooking spray and sauté the onion, celery and the 2 finely chopped carrots until the onion is browned.

Step 2

Put the browned veg in the slow cooker, then add all the other ingredients.

Step 3

Cook on medium for 6-7 hours, or high for 5-6.

Step 4

Remove 2 or 3 ladles of the beans into a bowl and attack with a stick blender until smooth. Return to the pot to instantly thicken. Enjoy!

Creamy Baked Orzo with Ham, Peas and Leeks

Yield Serves 4 as a main dish or 6 as a side dish

  • shellfish-free
  • tree-nut-free
  • fish-free
  • peanut-free
  • soy-free
  • alcohol-free
  • Calories 397
  • Fat 15.1 g (23.2%)
  • Saturated 6.4 g (32.2%)
  • Carbs 38.8 g (12.9%)
  • Fiber 4.9 g (19.6%)
  • Sugars 7.3 g
  • Protein 27.3 g (54.6%)
  • Sodium 1221.6 mg (50.9%)


olive oil, plus more for the pan

leeks, white and light green parts only, sliced into 1/4-inch rounds

large garlic cloves, minced

(4 ounces) cooked ham steak, coarsely diced into small cubes (scant 1 cup)

kosher salt, plus more to season

Few grinds fresh black pepper


Preheat the oven to 350°F. Oil a 2-quart baking dish.

Fill a medium pan with salted water and bring to a boil. Cook the orzo until al dente, about 5-7 minutes. Drain and set aside.

In a large skillet over medium heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 minutes. Stir in the garlic and cook for an additional 2 minutes. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 minutes.

Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, salt and pepper. Fold the orzo mixture into the milk mixture and stir to combine.

Scrape the creamy orzo into the prepared baking dish and bake for about 45 minutes, or until the top is slightly browned along the edges and the center is set completely. Let cool for 10 minutes before serving. Serve hot season with additional salt and pepper if needed. Store leftovers covered in the refrigerator for up to 3 days.

Recipe Notes

You could easily make this recipe vegetarian simply by omitting the ham and adding another vegetable that you love: zucchini or asparagus would be great.

Hy-Vee Recipes and Ideas

If you love scalloped potatoes, you're going to love our Creamy Ham and Potato Casserole. Made with cream cheese spread, thinly sliced russet potatoes, and cubed ham pieces, one slice of this side dish is all the comfort food you'll need.

Recipe Tags

Servings and Ingredients


Things To Grab

  • Broiler-safe 2-quart baking dish
  • Hy-Vee nonstick cooking spray
  • 2-quart saucepan
  • Whisk


Preheat oven to 350 degrees. Grease a broiler-safe 2-quart baking dish with nonstick spray set aside. Melt butter in a 2-quart saucepan over medium heat. Whisk in cream cheese spread until smooth. Add whole milk continue cooking and stirring until thickened. Remove from heat add salt and black pepper.

Place half of the potato slices in prepared dish. Top with half the sauce and cooked ham. Repeat layers. Bake, covered, 45 minutes. Uncover bake 15 minutes more or until potatoes are tender. Remove from oven.

Preheat broiler on HIGH. Broil 5 minutes. Garnish with fresh thyme if desired. Let stand 10 minutes before serving.

This pie is all about the ingredients that it is made up with.
The Meat: succulent chicken breast is the norm, but there’s nothing to say that a mixture of thighs and legs can’t be used, the choice is yours, just make sure there is plenty. As for the ham, I prefer to use tender of the bone, thickly cut meat for its flavour, but again any good quality ham is fine, make it thick cut though.
The Vegetables: obviously Leeks, make sure you wash them thoroughly in all the folds and then just garlic is enough to give the pie some extra flavour.
The Sauce: a creamy chicken veloute, with a dash of white wine makes for a combination of meat and sauce that will have those taste buds drooling.
The Pastry: this is really a personal choice, personally I prefer the rich buttery texture of a flaky pastry, but if you prefer a shortcrust pastry then go for it. It’s all about what’s under the pastry that makes this pie a true favourite


2 large cooked chicken breasts shredded or sliced into bite-sized chunks

150 grams thick cut gammon ham

2 Leeks washed sliced from top to bottom and cut into ½” chunks

375 grams Ready Rolled Puff Pastry


  • Preheat the oven to 200c/180c Fan/Gas 6.
  • Melt the butter in a thick bottomed pan on a low heat and add the sliced leeks.
  • Sweat the leeks off for 2/3 minutes and add the garlic, let this cookout for a further 1 minute.
  • Add the flour and stir to combine with the leeks and form a roux.
  • Slowly add the chicken stock until you have a nice smooth leek sauce.
  • Add the wine and cook on low heat for 3 minutes, stirring continuously.
  • Remove from heat and stir in the cream, add salt and pepper to taste, pour into a bowl and cover the surface with cling film to prevent a skin forming. Set aside to cool
  • Meanwhile, chop (or shred, your choice) the chicken into small chunks, cut the ham into 1″ batons.
  • When the leek sauce has cooled sufficiently, stir in the chicken and ham.
  • On a lightly floured surface, roll out the pastry flat and trim of a strip to line the rim of the pie dish.
  • Fill the dish with the chicken and ham mix and lightly moisten the pastry on the rim
  • Roll the remainder of the pastry on to a rolling pin and unroll over the top of the pie.
  • Press the edges down together and trim the remainder of the pastry away.
  • Decorate the edges by crimping or the back of a fork (see video)
  • Beat an egg with a little milk and brush all over the top, make a criss-cross slit with a sharp knife in the center of the pie crust to let the steam out whilst baking.
  • Place in the centre of the oven and bake for 35-40 minutes.
  • Serve with seasonal veggies and Enjoy!

Recipe Video: “How to top and Crimp a Pie Crust”