Christmas Left-overs: Ham and Vegetable Cobbler

Is your fridge full of left-overs that you aren’t sure what to do with?



After a week of cooking and eating, I thought it was about time that I got back onto the computer to share another recipe with you all. I must admit that it has felt a little weird not posting as I had been doing it so much in the run up to Christmas.

Anyway, if you are anything like me you probably have heaps of festive food hanging about in the fridge still. There are only so many ham sandwiches that any family can take, so I adapted this recipe from the BBC Good Food website to use up as many things as I could.

If you don’t have one or two of the ingredients that I have used then just substitute whatever you do have – for example, you can use left-over turkey if you don’t have ham.

This will easily serve 4 people but add some mashed potatoes and it will stretch to 6.

Ingredients – serves 4-6:

  • 25g/1 oz butter
  • 1 tbsp olive oil
  • 150g/5 oz bacon, diced
  • 2 medium leeks, finely sliced (or you could use 1 standard onion)
  • 3 medium carrots, peeled and finely diced
  • 300ml/10 oz chicken stock (I used salt reduced)
  • 150ml/5 oz water
  • 4-5 slices leg ham (about 400g/14oz), diced into small pieces
  • 1 cup frozen peas
  • 2 tbsp light sour cream
  • black pepper, to season
  • 2 small roasted beetroots, peeled and finely diced

Cobbler topping:

  • 200g/7 oz self raising flour
  • 1/4 teaspoon dried thyme leaves
  • black pepper to season
  • 1/4 cup light sour cream
  • 1/2 cup milk, plus a little extra to glaze
  • handful grated cheese, optional


  • Heat your oven to 200C/180C fan forced/390F.
  • Put the butter and oil into a large frying pan then stir over a medium heat until the butter starts to melt.
  • Add the bacon and leek to the pan and cook for 2 minutes, then add the carrots and stir to combine.
  • Turn the heat to low and cook for 5 minutes, stirring occasionally.
  • Add the stock and water to the pan, bring to the boil and then simmer for 5 minutes.
  • Add the ham, peas and the sour cream, stir and then season with pepper. Simmer for 2 minutes.
  • Meanwhile, make the cobbler topping. Put all the ingredients except the cheese into a medium bowl and then mix together into a dough using a flat bladed knife. If the dough doesn’t quite come together then add a few drops more milk.
  • Add the beetroot to the ham mixture and then carefully transfer it to an ovenproof dish.
  • Break the cobbler dough into about 8 balls, flatten each slightly and then place over the top of the mixture. Glaze each piece of dough with a little milk.
  • Cook for 20 minutes, then scatter the cheese over the top. Cook for another 5 minutes or until the cobbler topping is golden.
  • Remove from the oven and leave to stand for 5 minutes before serving.
  • Enjoy!


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