Ham & Mashed Potato Pot Pie

Actually, it's a Shepherd's Pie of sorts but I used the leftover Easter ham and cheesy mashed potatoes rather than typical ingredients that Barry's mom used. Instead of a tomato soup and green bean base, I used white sauce loaded with the veggies we had on hand.
I made a small casserole but simply increase ingredients for a larger version.

Ham & Mashed Potato Pot Pie
Olive oil
About 1 1/2 to 2 cups diced veggies  (I used 1/2 onion, 1/2 red pepper, 2 carrots, 1 small sweet potato, 3 or 4 mushrooms)
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Italian seasoning
1 1/2 cups milk+
1 cup+ diced ham
1/3 cup frozen peas
About 1 to 1 1/2 cups mashed potatoes
1/2 egg (break into a dish; mix with a fork & then pour out about half)
Paprika

1. Drizzle a Dutch oven with olive oil set on medium heat. Add diced veggies, except for mushrooms, and saute' until onions are tender. 
   
2. Add mushrooms and continue to sauté for l or 2 minutes. Then turn heat to low, add lid and allow the veggies to steam for a few minutes until all are tender.
   
   
   
   
3. Return heat to medium. Add butter to veggies and stir to melt. Then add flour and seasonings and cook for a minute or two.
4. Slowly stir in milk and allow mixture to thicken; add additional milk if sauce becomes too thick. Taste mixture and add additional seasonings if needed.
5. Add ham and frozen peas to sauce.
6. Pour mixture into a casserole/baking dish.
   
7. Add 1/2 egg to mashed potatoes and stir to combine.
8. Spread mashed potato mixture over filling in casserole; sprinkle with paprika.
   
9. Bake at 375° for about 20 minutes or until casserole is hot and bubbly.
   
   
   
   

Besides this pot pie, we've also used our leftover Easter ham to make  floured and fried ham steaks, ham and beans, 

Ham & Cheese Flatbread, Ham & Cheese Quiche 
and Spaghetti Carbonara with ham.

Recipe without photos . . .
Ham & Mashed Potato Pot Pie
Olive oil
About 1 1/2 to 2 cups diced veggies  (I used 1/2 onion, 1/2 red pepper, 2 carrots, 1 small sweet potato, 3 or 4 mushrooms)
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Italian seasoning
1 1/2 cups milk+
1 cup+ diced ham
1/3 cup frozen peas
About 1 to 1 1/2 cups mashed potatoes
1/2 egg (break into a dish; mix with a fork & then pour out about half)
Paprika

1. Drizzle a Dutch oven with olive oil set on medium heat. Add diced veggies, except for mushrooms, and saute' until onions are tender. 
2. Add mushrooms and continue to sauté for l or 2 minutes. Then turn heat to low, add lid and allow the veggies to steam for a few minutes until all are tender.
3. Return heat to medium. Add butter to veggies and stir to melt. Then add flour and seasonings and cook for a minute or two.
4. Slowly stir in milk and allow mixture to thicken; add additional milk if sauce becomes too thick. Taste mixture and add additional seasonings if needed.
5. Add ham and frozen peas to sauce.
6. Pour mixture into a casserole/baking dish.
7. Add 1/2 egg to mashed potatoes and stir to combine.
8. Spread mashed potato mixture over filling in casserole; sprinkle with paprika.
9. Bake at 375° for about 20 minutes or until casserole is hot and bubbly.