Ham and Cheese Pie with Spiced Cheddar Sauce
Savory ham and cheese pie combines mashed potato base with ground ham, sharp cheddar, and a spiced béchamel-style sauce, all encased in a sturdy double crust. Warming spices like nutmeg, cloves, and cayenne add depth to this hearty comfort dish. Serve warm or chilled for family dinners, potlucks, or casual entertaining. This version uses a homemade cheese sauce rather than relying on cheese alone, creating a creamy filling that keeps the pie moist throughout baking.
Ingredients
- 1 large baking potato, whole
- 1 large onion, chopped fine
- 3 teaspoons butter, for cooking onion
- ¼ cup milk, for egg mixture
- 1 egg, beatencornstarch slurry (1.5 tsp cornstarch + 2 tbsp water)binder replacementveganeggs-free
binds potato mixture, slightly different texture
Full guide → - 1 teaspoon dry mustard
- ⅛ teaspoon ground cloves
- 4 cups ground low-salt ham, ground or finely chopped
- 1 cup shredded cheddar cheese, sharp, for filling
- 1 pastry for double-crust pie, sturdy crust
- 2 teaspoons butter, for cheese sauce
- 2 teaspoons flour, for cheese sauce
- ½ teaspoon white pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 1 ¼ cups milk, for cheese sauce
- 1 ½ cups shredded cheddar cheese, sharp, for sauce and topping
Instructions
- 1
Preheat oven to 450F.
- 2
Boil large potato until tender. Meanwhile, cook chopped onion in 3-4 teaspoons butter until soft and light brown.
- 3
Make cheese sauce: melt 2 teaspoons butter in medium saucepan, stir in flour and all spices until bubbly, remove from heat and gradually stir in 1 1/4 cups milk, return to heat and cook until thick and bubbly, stir in 1 1/2 cups cheese until melted.
- 4
Beat cooked potato in large bowl, add cooked onion, beaten egg, dry mustard, and ground cloves, mix well.
- 5
Fold in ground ham and 1 cup cheese, then fold in cheese sauce.
- 6
Taste and adjust salt if needed.
- 7
Turn filling into pastry-lined deep pie plate, top with remaining crust, crimp and seal edges.
- 8
Bake on lowest rack at 450F for 10 minutes.
- 9
Reduce heat to 350F and bake for 30 minutes.
- 10
Top crust with remaining cheese and bake for about 15 minutes more until golden.
- 11
Remove from oven and let stand 20 minutes before serving, or chill and serve cold.
Tips
Use a sturdy double-crust pastry to support the creamy, heavier filling. Pre-chilling the crust before adding filling helps prevent shrinking.
Make the cheese sauce ahead and let cool slightly before folding into the potato mixture so the egg doesn't scramble from residual heat.
For easier slicing and neater portions, let the pie rest at least 20 minutes after baking while still warm, or chill completely overnight.
Good to Know
Refrigerate covered up to 3 days. Freeze baked pie up to 1 month wrapped tightly; thaw overnight in fridge before reheating.
Assemble pie unbaked up to 8 hours ahead, cover and refrigerate. Add 5-10 minutes to baking time if starting from cold. Cheese sauce can be made 2 days ahead and reheated gently.
Serve warm with a simple green salad and crusty bread, or chilled as a lighter option. Pairs well with pickled vegetables or mustard condiments.
Common Mistakes
Do not skip the resting period to avoid the filling running when sliced.
Do not overmix after folding in ham and cheese to prevent toughening the potato base.
Do not add salt before tasting, as ham is already salty and cheese sauce adds seasoning.
Substitutions
Dairy-Free Swaps
Vegan Options
binds potato mixture, slightly different texture
Full guide →General Alternatives
reduces sodium and richness
FAQ
Can I make this pie without the pastry crust?
Yes, bake in a buttered deep baking dish instead. Skip the top crust step and bake at 350F for 35-40 minutes. This becomes more of a savory potato-ham casserole but maintains the same flavors.
What if my cheese sauce is lumpy or too thick?
Strain through a fine sieve if lumpy. If too thick, whisk in milk one tablespoon at a time off heat until it reaches a pourable consistency. It should coat the back of a spoon but still flow.
How long can I keep this pie if served cold?
Refrigerate leftovers in an airtight container for up to 3 days. It's excellent sliced cold for next-day lunch with pickles or mustard. Reheat individual slices covered at 325F for about 10 minutes.