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Lamb & Beef etc :: Ham, Potato & Herb Pie

Butter to grease tin
500g savoury short-crust pastry
7 medium waxy potatoes, peeled and cooked whole
700g sliced ham off the bone
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
Sea salt & freshly ground pepper
3 eggs
1/3 cup milk
1/3 cup cream
1 egg beaten with a little milk to glaze

Grease a 22cm springform cake tin with a little butter. Roll out 2/3 of the pastry to 3mm thick and use to line tin. Cut potatoes in 1/2cm thick slices and layer in tin, alternating with ham, a sprinkling of chopped herbs and salt and pepper to season. Finish with a layer of ham sprinkled with herbs. Press down firmly.

Beat eggs with milk and cream and gently pour over layers to fill. Roll out remaining pastry and use to cover pie. Press pastry edges together to seal, trim excess and decorate as desired. Make small slits in the pastry lid to release steam during cooking. Refrigerate for 30 minutes.

Preheat over to 190C. Glaze surface with egg/milk mixture and bake 1 ½ hours, covering pie with foil after 45 mins to prevent pastry from becoming too brown. Leave pie to firm for 10 mins before removing from tin. Cut in wedges to serve.

Other Lamb & Beef etc recipes: Meatball Potato & Tomato Stew, Lamb Fillet Mustard Bacon Wraps, Braised Lamb Shanks in a Rich Herb Sauce, Beef Provencale, Moussaka, Cassoulet, Rack of Lamb with a Provencale Crust, Ham, Potato & Herb Pie