Quiche and Savory Pies: French Leek and Ham Shepherd's Pie | Submitted By: Rita Machado

2 1/4 pounds potatoes, peeled and cut into chunks1/2 cup heavy cream3 tablespoons butter1 pinch ground nutmegsalt and pepper, to taste2 tablespoons olive oil1 onion, chopped1 1/2 pounds leeks, sliced2 medium tomatoes - peeled, seeded, and coarsely chopped1 1/2 pounds cooked ham, thinly sliced1 egg yolk, lightly beaten1/4 cup shredded mozzarella cheese (optional)Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a 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. Heat the olive oil in a large skillet 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. 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 shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown. Amount Per Serving  Calories: 675 | Total Fat: 40.8g | Cholesterol: 143mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here