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Prep Time
15 mins
Total Time
1 h 10 m
8 mini pies


yellow-fleshed potatoes (about 2 lb/1 kg), peeled and cubed
6 oz
cream cheese, cubed
175 g
1/4 tsp
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
reduced sodium beef broth
500 mL
2 cups
frozen peas or corn
500 mL


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.


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 mini pie)
16 g
Saturated Fat:
6 g
28 g
4 g
95 mg
35 g
580 mg
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