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Ingredients
  • subheading: HAM FILLING:
  • 2 tablespoons vegetable oil
  • One 14-ounce package Hatfield Ham Steak, diced (about 2 ½ cups)
  • 1 yellow onion, diced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoon all-purpose flour
  • 1 ½ cups unsalted or low-sodium chicken stock
  • 1 pound frozen peas and diced carrots
  • subheading: POTATO TOPPING:
  • 1 ½ pounds (2 large) russet potatoes, peeled and diced
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter
  • 3 ounces (¾ cup) shredded sharp Cheddar cheese
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 egg yolk
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