Ham & leek cobbler

Ham & leek cobbler

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(24 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Use up a leftover chunk of ham in this healthy, but hearty, family supper

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal255
  • fat9g
  • saturates2g
  • carbs32g
  • sugars8g
  • fibre6g
  • protein12g
  • salt1.02g
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  • 2½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 450g leek, trimmed and thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 450ml vegetable stock
  • 100g self-raising flour, plus a little extra for rolling the dough
  • 75ml fat-free natural yogurt
  • 1 tsp thyme leaves, plus extra to decorate


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 140g frozen pea
  • 85g chunk of ham, shredded
  • 1 small apple or ½ large apple, grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…


  1. Heat oven to 200C/fan 180C/gas 6. Heat ½ tbsp oil in a large pan, then fry the leeks, stirring for 5 mins until starting to soften. Add the stock, then simmer for 5 mins.

  2. Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yogurt, remaining oil, thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Divide into 4 and shape into rounds on a floured surface.

  3. Stir the peas, ham and grated apple into the leeks, then divide between 4 individual pie dishes or one large dish. Top each with a round of dough, scatter with more thyme, then bake for 20 mins until golden.

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Comments, questions and tips

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Kim Bambrough
29th Oct, 2016
This recipe was ok, at least i could use up left over cooked gammon and already had the other ingredients. The cobbler was very nice, especially with the use if yogurt which i will adapt for future recipes. It was tasty but not be making it again.
Bacone lover
4th Apr, 2016
With a few changes, completely delicios. I subbed in fried bacon for gammon, and 2 slices of buttered bread for all of the other ingredient. Bit of brown sauce. Lovely jubbly
26th Nov, 2015
I made 1 x large cobbler and followed the recipe as it is which came out fine. I used half a smallish Bramley apple which added a lovely piquancy to the ham and leek.
6th Jan, 2015
This was really yummy! I added a bit less stock (used a mix of chicken and vegetable) as other comments suggested it was too much. I poured a little over the filling once it was in the dishes. I didn't use nearly as much leek, but added in some broccoli instead. I also added a teaspoon each of mustard and horseradish to the filling which added a bit of additional flavour. Great way to use up extra Christmas ham! :)
25th Jan, 2014
A good tasty family supper. Didn't mind the fact that it was a bit watery, but perhaps could have taken a little more ham. Apple added a slight sweetness.
2nd Jan, 2013
Hubby and I really enjoyed this - as I was desperate to try new ways to use up leftover xmas ham - getting tired of ham sandwiches! Thought it wa a bit watery so will try to thicken or drain off liquid next time, and I didn't have enough leeks so I added mushrooms which were lovely. Also used more ham than suggested - mainly because I have so much to use up :) Will definitely make again.
31st Oct, 2012
lovely, agree a change from the usual cobbler topping,highly recommend this dish good as leeks are in season.
fayfumbs's picture
31st Oct, 2012
Tasty dish. Added some butternut squash to the leeks and sweated both in a knob of butter instead of oil
16th Oct, 2012
Good with leftover chicken (leave out the apple). I thickened it with chicken gravy granules and gave it a few extra minutes to brown the top, lovely
25th Jan, 2012
Lovely but go and talk to your local butcher he will nearly always have the end of a ham he can sell you particularly if you go on a Saturday lunchtime when he is closing for the weekend.


22nd Jun, 2013
The recipe indicates that this can be frozen, but at what point would you freeze this and what are the cooking instructions for cooking after being frozen? Thanks
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