Classic Spinach and Ham Shepherds Pie

Instructions

1. Peel and chop the potatoes into even pieces for boiling.
2. Place the chopped potatoes in a pot of cold salted water and bring to a boil.
3. Cook the potatoes until tender, about 15 minutes, then drain well.
4. While potatoes cook, heat olive oil in a pan over medium heat.
5. Add diced onion and minced garlic clove to the pan and cook until softened, about 5 minutes.
6. Add diced cooked ham to the pan and stir for 2 minutes to warm through.
7. Sprinkle all purpose flour over the ham mixture and stir well to coat.
8. Slowly For in chicken broth while stirring to create a thick sauce.
9. Add fresh spinach leaves to the pan and cook until wilted, about 3 minutes.
10. Season the filling with a pinch of salt and ground black pepper, then remove from heat.
11. Mash the drained potatoes with unsalted butter and whole milk until smooth and creamy.
12. Preheat oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
13. Spread the ham and spinach filling evenly in a small ovenproof dish.
14. Top the filling with the mashed potatoes, spreading evenly and smoothing the surface.
15. Bake in the preheated oven for 20 minutes or until the top is golden and slightly crispy.
16. Remove from oven and let rest for 5 minutes before serving.