Broad Bean and Gammon Pie

By Anne Faber •

Smoky gammon steaks with broad beans in a creamy sauce make for a beautifully comforting pie.

This pie is inspired by my native country, Luxembourg.  If there is one token Luxembourgish dish, it must be “Judd mat Gaardebounen” (smoky gammon steaks with broad beans in a creamy sauce). Think of this pie as Luxembourgish-British fusion, a little clin d’oeil to my roots and a nod to my new homeland.

Broad Bean and Gammon Pie

Prep 30min – Oven 30min

Serves 8 – Easy


900g cooked smoked gammon*
600g tinned broad beans, drained weight
3 tsp summer savoury
750ml vegetable stock
8 tbsp corn flour
100ml cream
400g ready-rolled puff pastry
1 egg yolk
a dash of milk


Trim off the fatty bits from the meat, cut the meat into bite sized chunks.

Drain the broad beans, rinse under running water and put into a big saucepan together with the meat. Add the summer savoury, cover with the vegetable stock and bring to a boil.

Put the corn flour into a little bowl, and once the stock is boiling, take a few spoonfuls of stock, add to the corn flour and and stir into a smooth paste. Add to the saucepan with the vegetable stock and continue cooking for a minute. Take off the heat, stir in the cream and pour into a big pie dish (approximately 30 x 20 cm).

Preheat the oven to 200°C.

Butter the edges of the pie dish onto which you’ll lay the puff pastry. Trim the puff pastry so that it fits onto the edges and lay onto the pie mix. Beat the egg yolk with a dash of milk and brush over the puff pastry. Form little leaf shapes with the cut-off excess puff pastry (if there is any), and stick onto the puff pastry lid, brushing with a bit of egg yolk.

Bake for 30 minutes, until the lid has puffed up and has turned golden.

Serve with a green salad.

*If you can’t get hold of cooked gammon, follow these instructions: put the gammon into a pot of cold water and let soak overnight. Drain the gammon and top with cold water, add a bay leaf, a few cloves and two shallots (or half an onion) and bring to the boil. Turn down the heat and let the meat simmer for 40 minutes. Drain and let cool down a bit before continuing with the recipe.

Inspired?  For more delicious gammon recipes visit Great British Chefs collection.


Anne Faber

Originally from Luxembourg, Anne is a food journalist, photographer and broadcaster. She has worked as a restaurant critic for TimeOut London and now presents her her own cookery TV show, which is filmed in her tiny North London flat. Her show is a celebration of all things British and serves as a foodie guide to London neighbourhoods. In her cookbook, Anne shares over 100 British-inspired recipes.

Follow us on Twitter

Great British Chefs


12 mins

Indulge in @ShaunRankin's decadent dessert of chocolate & orange pudding http://t.co/PbN5KfZFOt it's #GlutenFree too! http://t.co/u29q0utEaJ

Great British Chefs


1 hr

Not just for celebrations, sparkling wine is the perfect foil for battered fish.Give it a try! http://t.co/LYfyrn9bD5 http://t.co/8xVu6duhM5

Great British Chefs


2 hrs

If you're having trouble getting your rice just perfect take a look at our How to Cook section http://t.co/QfZZtTKfWz http://t.co/zLjraWJS3f