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"Babe" pie

Named after the sheep pig we love to admire, this is a homely ham and leek pie, a variation on shepherd's pie, the personification of comfort food.  I made it when we were fed up with cold left over ham from Gigi's birthday party.  
  • potatoes, peeled and chopped - as many as needed to make a mash for the number of bellies you need to fill (or a good amount of left over mashed potato)
  • large knob butter
  • 2 leeks, trimmed and sliced
  • 2 tbsp plain flour
  • 1/2 − 1pt milk
  • ham, chopped, as much as you think looks right
  • 2 large handfuls grated red cheese
  • ground pepper
  • 2 tbsp of parsley leaves, chopped
  • splash of milk or cream
  • another large knob of butter
  1. Boil the potatoes until tender.
  2. Meanwhile, fry the leeks in the butter until soft and sweet.  
  3. Add the flour to the leeks and butter and mix until there is a thick paste around the leeks. Gradually add in enough milk to make a white sauce around the leeks, not too thick, not too liquid.  
  4. Add the ham, 1 and half handful of cheese, a good grinding of pepper and the parsley. Stir and keep over a very low heat, making sure it does not stick or burn.
  5. Now drain and mash the potatoes, adding the splash of milk or cream and the second knob of butter.  
  6. Transfer the ham and leek mixture to an oven proof dish and cover with the mashed potato. Gently run a fork over the mash to make a pretty pattern that will crispen in the oven. Sprinkle the remaining cheese on top. Place in a hot oven for 10 minutes or under the grill until the potato is crisp and the cheese melted.