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4 Apr 2010

Ham pot pie. Ham pot pie.

We had ham for Easter dinner. Just not the traditional way ;-)

Neither Chris nor I is much into Easter (cute cupcakes notwithstanding), so I didn't bother with a holiday spread for dinner. As a nod to tradition, though, I did make this pot pie a ham one, with pork stock. Lamb is actually the big Easter meat here, but it's going to cost me a lot of money to practice on enough lamb to get proficient at it, so I've basically given up until we win the lottery. I've tried a couple of times before, but it always turns out too fatty, entirely too gross. Bah, plenty of other animals in the world to eat.

This is our favorite pot pie recipe, we've had it plenty of times before, it works quite well. Chris reminded me while I was making the inside part (and he was making the crust) of the first time he made the inside part himself. I wasn't around (I was probably in the US) to ask. He followed the recipe through to the part where he'd just stirred in the broth and milk, and it was entirely too liquidy - he panicked, poor thing. If you decide to make this, beware, it will be rather liquidy at that stage, just keep heating it, and it'll thicken up by the time it reaches a boil (it'll take awhile to get to a boil, too).

It turned out runnier than usual this time, not sure why. It still tasted yummy, though!

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