Low Carb Ham And Leek Pie
This low carb pie has a rich and creamy filling of ham, leeks and cheese and is topped with a buttery cauliflower mash.
How to Make It
Step 1
Dice the cauliflower into florets. Add the cauliflower florets to a pan of boiling water. Simmer until tender – about 5/6 minutes. Drain away any excess water and set aside.
Step 2
Heat a tablespoon of butter in a large pan over a low/medium heat. Mince 1 clove of garlic and thinly slice the leek. Add to the pan along with the onion and fresh thyme leaves. Sweat gently until tender and fragrant.
Step 3
Add the cream cheese, cheddar and Parmesan. Stir well to combine until melted.
Step 4
Add the stock and bring to a gentle simmer, creating a thick and creamy sauce.
Step 5
Tear the ham into bite sized chunks and add to the pan. Stir well to combine and heat through. Set aside to cool whilst you prepare the topping.
Step 6
Preheat the oven to 400 degrees Fahrenheit.
Step 7
Add the cauliflower florets to a food processor along with the remaining garlic and butter. Season to taste and blend to a mash.
Step 8
Spoon the pie filling into an oven proof dish and spoon the cauliflower mash over the top.
Step 9
Transfer to the oven to bake for 20-25 minutes until hot through, bubbling and golden brown on top.
Ingredients
- Deli Ham
4 large slice – 6 1/4″ x 4″ x 1/16″ – each 1 ounce
- Unsalted Butter
2-½ tablespoon
- Garlic
2 clove
- Thyme, Fresh
2 teaspoon, chopped
- Cauliflower
1 medium – head – 5″ to 6″ diameter
- White Onion
1 tablespoon
- Leeks
1 cup
- Parmesan Cheese
1 tablespoon, grated
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
¾ cup
- Cheddar Cheese
½ cup, grated
- Cream Cheese Spread
⅓ cup
- Salt, Sea Salt
⅛ teaspoon
- Black Pepper
⅛ teaspoon