Ham and Broccoli Pie

 

Karla, friend and reader, went online to hunt for this recipe.  I do believe it's the same as the one I was reminiscing about, though I don't think my former recipe called for fresh broccoli.  I'm pretty sure it called for frozen.   I recall it being very good.  Will my 60 something self like it as well as my 20 something self?  We'll see!

I would love to try this sometime substituting chicken for the ham.  I think the flavors would work just as well.

HAM AND BROCCOLI PIE

1 bunch fresh broccoli 2 stalks celery, sliced 1 onion, coarsely chopped 2 tbsp. butter, melted 2 tbsp. cornstarch 2 tsp. dry mustard 1/4 tsp. marjoram 1/4 tsp. grated lemon rind 1/8 tsp. pepper 2 c. milk 2 tbsp. lemon juice 2 c. chopped cooked ham 1 recipe pie pastry Separate broccoli into flowerets. Place in large saucepan with 1/2 inch boiling water. Simmer, covered, for 5 minutes; drain. Saute celery and onion in butter in skillet for 3 minutes. Combine cornstarch, mustard, marjoram, lemon rind and pepper in medium saucepan; stir in milk gradually. Add celery and onion mixture. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove from heat. Stir in lemon juice, broccoli and ham. Pour into 2 quart casserole. Roll out pastry; cut into strips. Arrange lattice-fashion over top; flute edge. Bake at 375 degrees for 35 minutes or until golden brown. Yield 4-6 servings.

Just an afterthought...I wonder if this would be just as good with a cheese sauce instead of the lemon sauce?  I will say the lemon sauce is so light that it is perfect for a summer day.

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