SERVES: 6

METHOD

Step 1
Preheat oven to 180°C (160°C fan-forced) and lightly grease a large baking dish with butter.

Step 2
Place ham hock in a large saucepan covered in water. Bring to the boil, reduce heat to a simmer, cover and cook for 1 hour.

Step 3
Meanwhile, heat 1 tablespoon oil in a small saucepan over a medium-low heat. Add leeks and garlic, cover and cook for 10 minutes until tender. Remove from pan and set aside until required.

Step 4
Add potatoes to ham hock and boil for a further 30 minutes or until tender. Remove ham hock and allow to cool for 10 minutes before removing rind and shredding meat. Drain potatoes and reserve cooking water. Mash potatoes in a large mixing bowl using a potato masher or ricer until smooth.

Step 5
Return cooking water to pan over a medium heat. Add peas and cook for 2 minutes. Drain, reserving ½ cup (125ml) cooking water*. Using a stick blender puree 2 cups of cooked peas with reserved cooking water, keeping remaining peas whole. Set aside until required.

Step 6
For the mash potato, add ½ cup parmesan, leeks, shredded ham, pureed and whole peas, mint, eggs, salt and pepper, stirring to combine. Spoon mixture into prepared baking dish and sprinkle over fresh bread breadcrumbs, remaining parmesan and drizzle with remaining olive oil. Bake in preheated oven for 40 minutes or until top is golden.

Serve potato bake as a family meal or a fancy side to accompany roast chicken or pork.

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