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Boil the potatoes in salted water until tender, about 15 minutes. Drain well.
Mash the potatoes with butter, milk (or cream), ½ tsp salt, and black pepper. Set aside.
In a skillet, heat olive oil and sauté the onion until soft and translucent.
Add the cooked ham and cook for 2 more minutes. Remove from heat.
Stir the ham mixture, shredded cheese, and Dijon mustard into the mashed potatoes. Mix well.
Preheat the oven to 200°C (400°F).
If using pastry, line a pie dish with the pastry sheet. Spoon in the filling and smooth the top.
Brush the top with beaten egg.
Bake for 25–30 minutes until golden and heated through.
Let cool for 10 minutes before slicing.
Serving and storage tips:
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