Slow Cooker Mozzarella and Mustard Gammon Pie

In a rare turn of events Megan has left me alone in the kitchen today to cook dinner, although this time I did have a brief to follow and I also can’t find the cinnamon anywhere!! If you want to know what chaos ensued last time I was left alone in the kitchen check out my attempt on a Greek inspired theme night!! The daily prompt on the WordPress reader today is pursue which has inspired me to really consider what I am currently pursuing in life at the moment and after Saturday’s fiasco I think the thing I am pursuing the most is a good cheese sauce; so this is my redemption post!! I am not sure if a slow cooker meal can be technically be classed as a quick and easy dinner but with current time restraints this is, at the very least, a fantastic throw together.

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Slow Cooker Mozzarella and Mustard Gammon Pie

Ingredients:

  • 4 gammon steaks

For the cheese sauce

  • 500ml milk
  • 25g butter
  • 25g plain flour
  • One ball of mozzarella (I used mozzarella to get back in the good books!)
  • 1 tsp wholegrain mustard

For the mash

  • 2 large potatoes (for two people)
  • Splash of milk
  • Butter
  • 1 egg
  • Handful of grated cheese

Method:

  1. Start by making the cheese sauce on a pan on the hob. The method I use is to made a roux by adding flour to the melted butter in a pan and gradually adding the milk, whisking at all times whereas Meg chucks the milk, flour and butter in the saucepan and whisk like mad on a medium heat until it thickens. Once you have a thick sauce, rip up the mozzarella and throw it in followed by the mustard and pepper to season. Take the sauce off the heat.
  2. Cut the gammon into chunks, add to sauce and stir.
  3. Place the gammon into the slow cooker and cook for 6 hours on low.
  4. Once near to the completed cooking time for the gammon make the mash.
  5. Boil cubed potatoes for about 10 minutes until soft.
  6. Drain the water, add the milk, butter, egg  and cheese and then mash together until you reach the desired consistency and then season with salt and pepper.
  7. Lay the mash on top of the gammon, sprinkle over the cheese and then place in oven for 30 minutes. (If your slow cooker dish is not ovenproof then place the gammon into an oven dish.)

As with the moussaka post I will allow Megan to give an unbiased opinion of my gammon pie but I will first attempt to whet your appetite with some fantastic breakfast feast that we will be sharing over the weekend and we also can’t wait to bring you our take on homemade fish and chips.

The only bad thing I can say about this dish is that there needs to be an abundance of it! We both wolfed it down and had seconds and definitely would have had thirds if there was more! I would say you could do a healthier version, but why would you when all that cheese and creamy sauce is just to die for! For me it is a very hearty dish, great for cold nights and winter gatherings. The slight hint of the mustard just gave the dish the little punch it needed and it sure gives your taste buds a good beating too! This won’t be the last time you see this dish, you should definitely give it try. And as Aaron would say “man did good” (as he can’t deal with the fact he is turning 26 in a month and thinks he’s “down with the kids”) and boy he did! Until then, happy pie-ing.

 

 

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