Mashed Potato-Topped Mini Tourtière

Name: Mashed Potato-Topped Mini Tourtière
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 yellow-fleshed potatoes (about 2 lb/1 kg), peeled and cubed; 6 oz cream cheese, cubed 175 g; 1/4 tsp nutmeg 1 mL; 3/4 tsp each salt and pepper, divided 4 mL; 1 lb extra lean ground beef 500 g; 1 lb lean ground pork 500 g; 1 large onion, finely chopped; 2 tbsp Roasted Garlic Seasoning Paste 30 mL; 1 tbsp chopped fresh thyme leaves 15 mL; 3/4 tsp each ground cinnamon and allspice 4 mL; 3 tbsp all-purpose flour 45 mL; 2 cups reduced sodium beef broth 500 mL; 2 cups frozen peas or corn 500 mL

Prep Time: 15 mins

Total Time: 1 h 10 m

Makes: 8 mini pies

Ingredients

3: yellow-fleshed potatoes (about 2 lb/1 kg), peeled and cubed

6 oz: cream cheese, cubed; 175 g

1/4 tsp: nutmeg; 1 mL

3/4 tsp: each salt and pepper, divided; 4 mL

1 lb: extra lean ground beef; 500 g

1 lb: lean ground pork; 500 g

1: large onion, finely chopped

2 tbsp: Roasted Garlic Seasoning Paste; 30 mL

1 tbsp: chopped fresh thyme leaves; 15 mL

3/4 tsp: each ground cinnamon and allspice; 4 mL

3 tbsp: all-purpose flour; 45 mL

2 cups: reduced sodium beef broth; 500 mL

2 cups: frozen peas or corn; 500 mL

Directions

Step 1

In a large saucepan of salted water, boil potatoes until fork-tender, about 12 to 15 min. Drain well, transfer to a bowl and mash roughly. Add the cream cheese, nutmeg and 1/4 tsp (1 mL) each salt and pepper. Beat with an electric mixer until smooth.

Step 2

Meanwhile, combine beef and pork in a large skillet set over medium-high heat. Add the onion, garlic paste, thyme, cinnamon, allspice and remaining salt and pepper. Cook, breaking up meat until browned, about 8 min. Stir in flour and cook for 1 to 2 min. before adding broth. Bring to a boil; reduce heat and simmer for 10 min. until thickened. Stir in frozen peas.

Step 3

Divide the mixture between eight 1-cup (250 mL) foil tart pans. Cool slightly. Spread an equal amount of potato over each meat portion. If eating right away, wrap pies with foil and bake covered for 20 min. Uncover, bake about 10 min. longer until lightly browned and serve.

Tip

We used extra lean ground beef in this recipe, but if you’re using lean or medium beef, drain off all visible fat before filling the tart pans. To freeze the pies, cool completely then arrange tourtières on a baking sheet and freeze until firm - about 4 hrs. Wrap tops with foil, pack into freezer bags and freeze up to 3 months. Mashed potatoes can become dry when frozen – adding cream cheese keeps them light and fluffy. If baking pies straight from the freezer, place on a baking sheet and bake in preheated 350°C (180°C) oven for 45 min., covered. Then uncover, and bake 15 min. longer. If thawed overnight in the refrigerator, bake covered pies 20 min. then uncover and bake 10 min. longer.

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Canadian Dinner Kid-Friendly One Dish Meals Potluck

Nutrition Facts

Nutrition Description:: Per serving (1 mini pie)

Calories:: 400

Fat:: 16 g

Saturated Fat:: 6 g

Carbs:: 28 g

Fibre:: 4 g

Cholesterol:: 95 mg

Protein:: 35 g

Sodium:: 580 mg

Potassium:: 850

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Mashed Potato-Topped Mini Tourtière

Ingredients