Ham, Pea and Mint Casserole
This delicious ham casserole is adapted from a favourite old recipe of mine – where I would boil the ham joint whole to make a stock, before shredding it into the casserole. This faster version is no compromise, making a delicious hearty dinner in less than half the time. For an extra special twist, serve with crusty bread topped with melted cheese and green vegetables.
|1 x 500g||uncooked ham joint or 500g bacon|
|A generous handful||of fresh parsley|
|500g||small white potatoes or 500g tinned potatoes (drained weight)|
Dice the ham or bacon and peel and chop the onions. Put into a frying pan with the oil and fry on a medium heat, turning to seal the meat on all sides. Leave to cook through for about 20 minutes, stirring occasionally.
Meanwhile, pour the stock and wine into a saucepan and bring to a simmer. Finely chop the parsley and mint, including the stalks, and add to the pan. Wash and dice the potatoes, leaving the skins on (or drain if using tinned ones), and put into the saucepan. Cook until the vegetables are tender, around 10 minutes for fresh veg or 5 minutes for tinned.
Once they’re done, remove about half the potatoes from the saucepan and place in a blender. Add just enough of the stock to cover, and blend until smooth. Tip back into the pan and stir through.
When the ham or bacon is cooked, toss everything in the frying pan into the saucepan along with the frozen peas. Stir and cook through for a few final minutes until the peas are tender, then serve.
To bulk out or sweeten the casserole add 2 large carrots or 200g tinned carrots (drained weight), chopped, at the same time as the potatoes.