Mashed Potato-Topped Mini Tourtière

Prep time: 15min

Total time: 70min

Makes 2 batches (4 servings each)

Ingredients
Nutritional Information

Yukon Gold 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

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

Beef Broth, 25% Less Sodium

500 mL

2 cups

frozen peas or corn

500 mL

1 pie

calories

400

fat

16 g

saturated fat

6 g

carbs

28 g

protein

35 g

cholestrol

95 mg

fibre

4 g

sodium

580 mg

potassium

850 mg

Directions

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.
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.
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. Freeze it After cooling, 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. Reheat it Preheat oven to 350°F (180°C). If baking pies straight from the freezer, place on a baking sheet and bake 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.