The best thing my mother knows how to make in the kitchen is reservations. This is a running joke with my sisters. My mother cooks twice a year, Thanksgiving and Christmas, and would at one-time offer (or threaten depending on who you asked) to fix dinner on our birthdays. I was born into a family of picky eaters. People with adventurous tastebuds need not apply. From an early age, if I wanted to try something new, I had to figure it out on my own.
One year, I remember searching through one of my mother's spiral-bound community cookbooks that she bought from the ladies at The United Methodist Church. I found a vegetable casserole with water chestnuts in it, and I was spellbound. It sounded so exotic. I begged my mother to make it, and it quickly became a holiday tradition. Year after year, I would eat the entire thing by myself and make notes on how to improve the experience. It always had to do with the chestnuts - double the cans, don't chop the chestnuts, will you make this for my birthday? It's the crunch that you get nestled into all the softened vegetables that still keep my tastebuds happy. That dish will always make me think of home.
Life is brimming with magical holidays, special events, and occasions worth celebrating. But beyond those unique occasions, in the space in between, lies something even more precious: the joy of celebrating life every day. Each day is a gift, and learning to receive that gift enthusiastically with your whole self opens doors to joy, fun, a sense of peace, and connecting with others.
The spirit of Christmas is especially sprinkled with nostalgia. It is a time when we try to create and relive those precious moments with family and friends through the sharing of food. Today I am Bringing Flavor To Your Table with Reese. This Country Ham Cottage Pie tastes like home to me; it warms the body and feeds the spirit. I took all of my favorite holiday dishes and combined them into one because I truly believe every day should be a reason to celebrate.
Country Ham Cottage Pie with Reese Water Chestnuts
INGREDIENTS
For the Ham Filling
- 4 tablespoons butter, divided
- 1/2 pound of country ham, diced
- 1 medium yellow onion, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1 (15 oz) bag of frozen mixed vegetables with carrot, corn, peas, green beans, and lima beans
- 2 cans Reese sliced water chestnuts
For the Potato Topping
- 2 1/2 pounds (3-4 large) russet potatoes, peeled and diced
- 1 cup half and half
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 egg yolks
INSTRUCTIONS
For the Ham Filling:
- Heat the oil in a large skillet over medium heat. Add the ham, onion, celery, salt, and pepper; cook until the onion has softened some, 8 to 10 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute.
- Add the frozen vegetables and flour. Stir until well blended. Add the water chestnuts, stock, and bay leaves. Increase the heat to bring to a boil, then reduce to a simmer, and cook until thickened, 10-15 minutes. Remove from heat, taste, and season with more salt and pepper, if needed. I like to let the filling cool while making the potatoes so the bay leaves continue to season. Remember to remove and discard bay leaves before topping with potato mixture.
For the Potato Topping:
- Meanwhile, cover the potatoes in a pot with cold water by 2 inches. Bring to a boil, then reduce to a simmer, and cook until tender (a fork goes in with ease), 15 to 20 minutes; drain and transfer to a bowl.
- To the bowl, add milk and butter and mash until smooth and the butter has melted. Stir in the cheese, salt, and pepper until the cheese has melted; taste and season with more salt and pepper, if needed. Lastly, stir in the egg yolk.
To Assemble Shepherd's Pie:
- Heat the oven to 400˚F.
- You can either keep the ham filling in an oven-safe skillet or transfer it to a baking dish. Spread the potato topping evenly over the top.
- Place the baking dish on a rimmed baking sheet to catch any potential spillover and bake until bubbling, 20 to 25 minutes. Broil until nicely browned on top, 1 to 2 minutes. Let cool slightly before serving.
