Family ham and herby potato pie

Matt Tebbutt uses cheap but flavourful ham hocks to create this budget-friendly family pie
By Matt Tebbutt
Family ham and herby potato pie
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 small or 1 large ham hock
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 sticks celery, roughly chopped
  • 1 bay leaf
  • 4 cloves
  • 8 black peppercorns
  • 250 ml white wine
  • 2 potatoes, peeled and diced
  • 1 turnip, peeled and diced
  • 1 tbsp olive oil
  • 1 cloves garlic, finely chopped
  • 3 shallots, finely chopped
  • 4 tbsp cornichons, chopped
  • 2 tbsp capers, chopped
  • 3 tbsp chopped curly parsley
  • 1 tbsp finely chopped tarragon
  • 1 sheets ready-rolled puff pastry
  • 1 egg, lightly beaten
  • green salad, or steamed greens, to serve


1. Place the ham hock(s) in a large saucepan and cover with water. Bring to the boil then drain off the water and cover with fresh, cold water and bring to the boil again. Do this a third time to remove the excess salt from the ham.

2. Cover the ham with cold water for the fourth time and add the carrot, onion, celery, bay leaf, cloves, peppercorns and wine.

3. Bring to the boil then reduce the heat to low. Simmer gently for 30 minutes to an hour, or until the ham is tender and comes away easily from the bone.

4. Meanwhile, in a saucepan of fresh water, par-boil the diced potato and turnip for 5 minutes, then drain and set aside.

5. Remove the ham from the cooking liquor and set aside to cool. Return the liquor to the heat and boil for 10 minutes, or until reduced in volume by half.

6. Preheat the oven to 180C/160C fan/gas 4.

7. When the ham is cool enough to handle, flake the meat from the bone.

8. Heat the olive oil in a heavy-based frying pan over a medium heat and gently fry the garlic and shallots for 5 minutes, or until softened but not browned.

8. Stir in the ham, potatoes, turnip, cornichons, capers, parsley and tarragon.

9. Spoon the mixture into a large ovenproof pie dish and pour over the reduced cooking liquor.

10. Take the sheet of puff pastry and cut a disc slightly larger than the pie dish. Lay the pastry over the filling and press around the rim to seal, crimping with your fingers as you go.

11. Lightly brush the pastry with beaten egg then use a small knife to make two small slits in the middle of the pastry lid to allow the steam to escape.

12. Bake for 30 minutes, or until the pastry is risen, crisp and golden brown. Serve with a salad or cooked seasonal greens.

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