Preheat your oven to 220 degrees Celcius (420 F)Prep your vegetablesSlice the onion thinlyDice the carrotsGrate the courgetteDrain the corn kernels (if you are using tinned corn) Heat the oil in a fry pan over a medium heat
Sauté the onion and carrot in the oil, until both are tender and fragrant (approx 5 mins)
Dice the ham, add this to the frying pan and cook until it caramelises/browns a little.
Add the stock, grated zucchini and corn kernels. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! You will think there is not enough liquid, but as the zucchini cooks it releases moisture too, so try to wait before you add extra stock
Once the ham and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients!
Transfer the ham pot pie filling to ta pie dish
Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk or an egg wash.
Bake at 220 degrees Celcius for 15 minutes or until the pastry is golden
Serve!