A delicious, creamy ham and vegetable filling, topped with Gruyere cheese flavoured biscuits. Great comfort food and perfect use for your leftover ham!
2cupsall purpose flour
Freshly ground pepper
2/3cupunsalted buttercold, cubed
3/4cupbuttermilkor milk, or 3/4 milk mixed with 2 tsp lemon juice or vinegar
2cups1 large baking potatopeeled and diced
1cup1 large carropeeled and dice
2 - 2 1/2cupsbroccoli floretsabout 1 1/2 crowns of broccoli
Salt and pepperto taste
In a large pot, bring the 2 cups of chicken stock to a boil. Add the potatoes and carrots and a ham bone, if using. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are just tender, about 10 minutes. Remove from heat and set aside. (Remove ham bone, if using)
Melt 1/4 cup butter in a large skillet over medium heat. Add flour and cook, stirring, for 1 minute. Add milk, 1/2 cup chicken broth and dry mustard. Stir until smooth. Stir in ham and broccoli. Stir to combine. Remove from heat. Add this mixture to the reserved carrot , potato and broth pot (or the other way around, if one pan is too small to hold it all). Stir to combine. Taste and add salt and pepper to taste (Note that even though ham is salty, you will probably want to add a bit of additional salt). Transfer to baking dish (if not using one of the pans you started with) and set aside.
Preheat oven to 350F.
In a food processor, add the flour, baking powder, salt, baking soda, Gruyere cheese and pepper. Pulse several times to combine. With the food processor running, add the butter cubes and process until the butter is about pea sized in the flour. With processor running, slowly add buttermilk, just until the dough comes together in a ball in the centre. You may not need all the buttermilk.
Remove the dough to a well-floured surface. Fold dough over on to itself a few times then shape in to a ball (dust with flour as needed to prevent sticking). Using a rolling pin, roll dough in to a circle the size of the top diameter of your baking dish. Transfer dough to top of filling and snug to fit right to edges. Brush top of biscuits with milk or cream. Using a sharp knife, cut a slit in the biscuits from 12 o'clock to 6 o'clock, cutting almost but not all the way through the dough. Repeat cutting from 3 o'clock to 9 o'clock, then make two more cuts that divide each of the quarters in half again.
Place baking dish on a baking sheet to catch any bubble overs. Bake in preheated 350F oven for 25-30 minutes, or until filling is bubbly and biscuits are golden. Allow to cool slightly and set in the pan for 5-10 minutes, before serving.