Ham and Leek Cottage Pie

This delicious pie can be made from bits and ends of the leftover baked ham or you can just purchase aprox. 500 grams of deli ham (just make sure it is gluten free)

Serves 6

4 medium potatoes, washed and cut into chunks

3 cup milk

5 tablespoons butter

3 tablespoons potato starch (or corn starch)

2 large eggs

2 pinches ground nutmeg

salt and pepper, to taste

2 tablespoons olive oil

1 onion, chopped

1 1/2 pounds leeks, sliced

2 cups cooked ham, thinly sliced

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 1 cup milk, eggs, 2 tablespoons butter, 1 pinch 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. Add remainder of butter, and stir in starch and add remaining milk. Let mixture thicken. Cut ham slices in strips then cross cut thinly and then stir in with nutmeg, salt and pepper.

Pour in the ham and leek sauce into a greased casserole dish. Top with the mashed potatoes. Bake oven for 30 minutes, or until golden brown.