Photo of Gammon & egg pie by WW

Gammon & egg pie

Points® value
Total Time
1 hr 15 min
20 min
55 min


Egg, whole, raw

4 medium, raw

Potatoes, Raw

600 g, cut into chunks

Low Fat Spread

1 tablespoon(s)

Wholegrain Mustard

1 teaspoon(s), level

Gammon/ham joint, boiled

300 g, cut into chunks

Half fat Cheddar cheese

30 g, grated

Broccoli, raw

4 portion(s), medium, steamed

Plain White Flour

1 tablespoon(s), level

Low Fat Spread

2 teaspoon(s), level

Skimmed Milk

300 ml

Half fat Cheddar cheese

50 g, grated

Wholegrain Mustard

2 teaspoon(s), heaped

Parsley, fresh

2 tablespoon(s), curly-leaf, chopped


  1. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool, then peel, chop and set aside.
  2. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for 10-15 minutes, or until tender. Drain and mash with 1 tbsp spread and 1 tsp mustard. Season to taste, then set aside.
  3. Meanwhile, make the sauce. Put the flour, 2 tsp spread and milk in a small pan and bring to the boil, whisking constantly. Turn the heat down and cook for another 5 minutes, stirring often, then remove from the heat and stir in 50g cheese, 2 tsp mustard and the parsley. Season to taste.
  4. Scatter the gammon or ham over the base of a medium pie dish, then top with the chopped eggs. Pour over the cheese sauce, then spoon over the mash. Scatter over the remaining grated cheese and bake for 30 minutes, until golden and bubbling. Serve with the steamed broccoli on the side.


Swap the potato mash for celeriac or cauliflower mash for a lighter topping.