- 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
Method
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.
Tips
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Nutritional Facts Per Serving
- 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
