Pure comfort food to fill your belly and warm your cockles
1 onion, diced
1 large or 2 small leeks, sliced and washed
1 large or 2 small carrots, sliced
2 tablespoons plain flour
300ml vegetable stock
150ml double cream
1 tablespoon wholegrain mustard
8-10 sprigs parsley, washed and roughly chopped
400g floury potatoes, peeled and chopped into large chunks
150g pulled ham hock (pre-cooked)
Cook the onion, leek and carrot in a saucepan with a little oil and butter for a few minutes. Add the flour and stir to coat the veggies.
Add the cider and stock. Bring to the boil then lower the heat and simmer for about 5 mins.
Add half the cream, mustard, parsley and ham hock. Season with salt and pepper.
Simmer for about 10 mins until thickened.
Meanwhile, preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Cook the potatoes in a large pan of salted water until tender. Drain, put the lid on and keep to one side.
Transfer the pie filling to an ovenproof dish.
Mash the potatoes with some butter and the remaining cream. Season with salt and pepper.
Spread the mash over the pie and fluff up with a fork. Bake for 25-30 mins.
Recipe by Jody Spencer
“Pure comfort food to fill your belly and warm your cockles.”
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Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
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