My absolute favorite childhood dish I requested it every year on my birthday. This is the most special recipe that reminds me of my Mom.
Now I’m going to be completely honest with you about this dish. It is NOT the most visually appealing dish ever. It has a certain name that most know as “S**t on a Shingle” is most common – heck that’s what my Dad called it.
Mom called it “Chipped Beef on Toast” even though it was never ever beef. It was always shaved baked ham. I, called it, PERFECT! See this was my TIME FAVORITE recipe EVER my Mom made. Even though we had virtually no money growing up each of us kids got to pick out anything we wanted to eat for our birthday – dinner and dessert.
For 18 years (well maybe not when I was 1 or 2 years old), I asked for Chipped Beef on Toast and her to-die-for Chocolate Cake with Chocolate Pudding frosting. This is true ‘peasant’ food – it’s ridiculously cheap, fed a ton, and well was ‘fugly’ looking. This would be the child in the family that wasn’t the athlete, wasn’t the brainiac, wasn’t the one that stood out but rather was the wallflower of the family.
BUT… yes but… when given the chance they proved you wrong. They stood out because they were unpretentious, ordinary, and simplistic. In their own way, they were truly amazing. That’s how this dish is to me. With just a few simple ingredients, you can take that wallflower plain Jane dish and make it taste absolutely phenomenal. So yes, this will never be one of those gorgeous dishes that you just want to lick your monitor over but if given that chance to shine, it will become one of your all-time favorites.
Now, this I had on toast, not bread but toast. The contrast of the crunchy bread with the creaminess of the bechamel sauce with the hint of pepper and ham was just…perfect. The peas, for me, must only ever be canned peas. I absolutely LOATHE frozen peas and while fresh pea rock, they just don’t quite work in this dish.
Now even though my dearest mother has been gone for 26 years I still make this in the month of May (my birthday month) just for me. Mr. Fantabulous honestly I don’t think has ever tried this in all the years we’ve been together. I don’t think it’s on purpose, it’s more just that I make just enough for me. It’s like a personal dish that I have with her – at least in my heart when I eat it. It’s one of those foods that always trigger happy memories for me.
Do you guys do that? Do you have a food or dish that triggers a certain memory or slew of memories? Tell me about it.
Now, what makes this even more ‘fugly’ if you will is that if you notice in the pictures, there are 2 regular slices of toast and the lowly end/crust piece. This, again, is a must for me. The crust was the anchor of the ‘boat’ that didn’t get this stuff on it. Since I was the youngest of the kids, even though it was my birthday I always seemed to get stuck with the crust. You know, that slice of bread that no one EVER wanted. It was hard and well more crust than real bread.
However, Mom always made it out to be so much more awesome than the regular bread slices. See, this dish, the bread must be toasted. And for me, the toast HAD to be crispy. Again it’s that texture thing. You don’t want this to get all mushy right away. The crispier the toast, the longer it held up against the weight of the sauce and fillings. So if you used the end slice, it got super crispy and while my brothers would get stuck with the mushier pieces cause they had the “real bread” toasted my lowly crust was still nice and crispy up towards the end. Thus we called it the anchor of the boat. It was sturdy, kept stuff in place, and didn’t let the fillings sink down in.
Pretty ingenious, eh?
So if I had to say one thing about this dish to you to try it I’d have to say “Don’t judge a book by its cover. Open it up and give it a try. You may just find yourself totally in love and beyond thrilled you gave it a shot!” Delicious doesn’t have to be fancy schmancy or drop-dead gorgeous.
Creamed Chipped Ham (Beef) on Toast – SOS
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Ingredients
- 4 tablespoon butter, unsalted
- 1/3 cup flour
- 1 1/2 cups milk
- 1 1/2 cups half and half (or can use all milk)
- 1 pound shaved chipped baked ham (or can use chopped dried beef)
- 3 1/2 cups peas (canned or frozen – thawed)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 8 slices of bread, toasted – don’t forget about the ‘anchor’ crusts!
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Add in the flour and whisk for a minute to cook the flour.
- SLOWLY add in the milk whisking constantly to break up the clumps.
- Reduce heat to medium low and cook, whisking often until the mixture thickens. ~3-6 minutes. Watch so it doesn’t burn!
- Once the mixture thickens add in the ham and using a rubber tipped spatula, mix to combine, gently scraping on the base on the pan.
- Cook for 1 minute.
- Add in the peas, stir gently and turn off the heat.
- Toast the bread and place 2 slices of toast on a plate.
- Ladle a generous portion over the toast.
Dede Barnicle says
My mother made this too! I loved it. However, she made it with sliced boiled eggs and grated the egg yoke on top. Maybe a sprinkle of paprika.
Try it!
Tammy says
My dad and grandma use to make it for our family. They usually would use hamburger meat and I don’t remember any peas but I would use canned peas if I put any peas in it.
Katrina says
This is a great recipe. I like to also add coarsely chopped hard boiled eggs.
Cathy says
My mother always made chipped beef on toast. I always loved it. She used the dried beef in the little jar. I never tried it with ham but I will try it now. I also like canned peas but she never put veggies in it, we always had it for breakfast.
David A says
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Best Kitchen Wishes!
S L Bangerter says
My mother used to make a version of Chipped Beef on toast with Buddig beef chopped up (a package per person and three for my dad!) and a hard boiled egg chopped (one per person). She made a medium white sauce and when it boiled she lowered to simmer and added the beef and chopped hard boiled eggs. When all was warm, she served on thick sliced toast (yes, the ends are the best) with hash browns! My Dad and I liked our toasted “ends” spread with grape jelly to eat along with the main meal. Such a sweet compliment to the meal. Delicious and worth the time! My children all love it and my son now makes it himself for his family all the time! Thank you for bringing this wonderful, filling meal back from the past!
Kathy says
This recipe or pretty close has been in my family for 60 years. It was my son’s favorite dish. Anytime we had ham he requested it. I haven’t been able to make it in years because he passed away. I’m going to try it today and see how it goes. Maybe it will actually help.
Karen says
I am so sorry for your loss. I used to can jam with my husband. I canned this year for the first time and it brought back many good memories.
Paul says
Quick addition from the burgh, fry ham in skillet first. High heat real quick. A little carmelization really adds to the taste.been eating chipped ham for 58 years!
TKWAdmin says
Great tip Paul!
Best Kitchen Wishes!
Pamela says
I also grew up on Chip Beef on toast and creamed Tuna on toast or biscuits. Yep good old comfort food. I have have been known to changed the peas to asparagus or broccoli mushrooms and a bit of pimentos.
Brielle Prinz says
I made this on a whim but had to substitute some things and it still came out amazing. I used dried creamy potato soup as the cream base, chopped deli ham and of course canned peas.
I had just made a fresh loaf of bread, that I sliced and toastoasted to a crisp. Layered it on the toast. My kids said it was their favorite meal ever! So easy!!!