Baked Mashed Potatoes and Peas


    • 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 breadcrumbs

    • some olive oil

    • salt

    • pepper

    • 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.


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