Wholesome Humpday, April 7, 2021
Ham, carrot, onion, celery and peas in a cheddar mornay sauce baked in a classic buttery pie shell with puff pastry top. Served with brown butter shallot mashed potatoes and an earthy field green salad with beets, carrot and herbs in a white balsamic vinaigrette.
Assemblage Difficulty 4 out of 10
- one pot pie per person
- one pan potatoes
- one bag salad
- one container dressing
- Preheat oven to 400, place pot pies on a sheet pan uncovered and at the same time place covered potatoes into oven, bake for 20 minutes then turn heat down to 350 and continue cooking until heated through, 15-25 minutes and 165 degrees and desired degree of caramelization is reached. If at any point the crust is done but the internal temperature is yet up to temperature, you can cover the tops in foil and continue baking. Let pies sit for 5 minutes before serving.
- Toss salad with as much dressing as desired.
- Pot pies and potatoes can be served on a dinner plate.
- Serve salad on a seperate plate or in a bowl