2 ½ – 3 kilos fresh peas in their pods or 800 g frozen peas
1 ½ kilo potatoes, peeled and cut into 1-2 cm cubes
330 g heavy cream
200 g cheddar cheese, grated
200 g smoked ham, cut into 1 cm cubes
2 onions, thinly sliced
3 cloves of garlic, minced
1 vegetable bouillon cube
some olive oil
½ bunch fresh mint, finely chopped
A different but very tasty way to get your kids to eat their peas!!
Preheat oven to 200* C (390* F) Fan.
Boil the potatoes in a pot full salted, boiling water. Boil for 12 minutes, until softened. Remove from pot, strain and keep warm in a bowl.
Boil the peas in the same way for 3-7 minutes, until softened.
Remove form pot and strain.
Add 2 tablespoons of olive oil in a deep pan or pot and place over medium heat. Sauté the onions and garlic until slightly golden.
Add the ham and bouillon cube and sauté for 5 minutes. Add the heavy cream and peas and allow the mixture to cook over medium heat for 2-3 more minutes.
Season to taste. Remove from heat and add the mint.
Transfer to a 30×45 cm baking pan or pyrex dish.
Use a fork to break up the potatoes in the bowl. You want some of them to be mashed but you want some whole pieces of potatoes to remain. You don’t want a smooth mash. Add half of the grated cheddar, mix and check seasoning.
Spread potato mixture over pea mixture in the pan. You don’t have to worry about making the top smooth, it’s actually nicer to have a more rustique look.
Top with remaining grated cheddar and breadcrumbs. Bake for 30-40 minutes, until golden.
Frozen peas hardly need any boiling at all! Fresh peas, depending on the variety, may need quite a bit more time to cook.