Annie Bell's Chicken and Ham Rosti Pie

Name: Annie Bell's Chicken and Ham Rosti Pie
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Cuisine: British
Ingredients: 2 onions; 50g unsalted butter; 180g thick-cut ham; 1.5kg maincrop potatoes; about 100ml chicken stock; sea salt and black pepper; 200g cooked chicken; 2-3tbsp vegetable oil

Over a year ago 2,970 views

Prep: 35 mins

Cook: 45 mins

British Main Course 👨‍👩‍👧‍👦 Family Food

Ingredients

2 onions
50g unsalted butter
180g thick-cut ham
1.5kg maincrop potatoes
about 100ml chicken stock
sea salt and black pepper
200g cooked chicken
2-3tbsp vegetable oil

Accompaniment

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Method

1
1. Peel and finely chop the onions, then fry in a large pan over a medium heat using about a third of the butter for 5-7 minutes until golden.
2. Dice the ham, take the onions off the heat and stir in the ham. Preheat the oven to 200C/180C fan/400F/gas 6.
3. Peel the potatoes then coarsely grate into a large bowl – for speed use a food processor with a grating attachment. The potato needs to be as dry as possible, so wrap a handful at a time in a tea towel and wring out as much juice as possible into a measuring jug.
4. Combine the ham and onion with the squeezed-out potato.
5. Check the quantity of potato juice, then discard it and measure out the same quantity of chicken stock. (It’s difficult to give an exact figure for the stock: this will depend on the tatties and how thoroughly you’ve wrung them out.)
6. Mix the stock into the potato, ham and onion and season the mixture. Cut the cooked chicken into thin slivers.
7. Grease a 30cm oval gratin or ovenproof dish of similar size with a third of the butter and drizzle over a tablespoon of oil.
8. Press half the potato mixture into it, scatter over the chicken and season, then put the remaining potato on top and press down firmly. Dot with the remaining butter, drizzle over another 1-2 tablespoons of oil and bake for 40-45 minutes until the potato is golden and crisp on the surface and tender below, rotating the dish halfway through to ensure it colours evenly.

Chef's Tips

IF YOU LIKE Serve with a salad of chunky cucumber half-moons, sliced red onion and cocktail gherkins, caper berries, crumbled feta and chopped flat-leaf parsley.