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Traditional Beef Tortiere

traditional beef tortiere Side
Traditional Beef Tortiere
  • Prep 5 min
  • Total 55 min
  • Servings 8
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If you have never had tourtiere as a family tradition, this one is easy and delicious! We are guessing that this one will be it! Make it super-simple using Scratch Big Batch Beef as the base for the filling and convenient frozen prepared pastry for the pie shell. ...MORE + LESS -

Ingredients

2 cups (500 mL) frozen Scratch Big Batch Beef (recipe follows)
1/2 lb (250 g) ground pork
3/4 cup (175 mL) sodium-reduced chicken broth
1 celery stalk, diced
1/2 tsp (2 mL) EACH dried thyme and sage
1/4 tsp (1 mL) EACH ground cloves and cinnamon
1-1/2 cups (375 mL) left over mashed potatoes
2 tbsp (30 mL) fresh parsley, minced
1 pkg Pillsbury* Refrigerated Pie Crust

Steps

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  • 1
    Pan Fry in a large deep skillet over medium-high heat, frozen Big Batch Beef, ground pork, sodium-reduced chicken broth, celery, thyme, sage, cloves and cinnamon for 10 minutes or until no liquid remains. Remove from heat. Stir in left over mashed potatoes minced fresh parsley.
  • 2
    Spoon into a 9-inch (23 cm) pie shell. Top with second pie crust and cut steam vents in top crust.
  • 3
    Bake in 400 degree F oven until hot and golden brown, 35 to 45 minutes.

Expert Tips

  • Tip: Scratch Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain, and return to pot. Add 4 EACH onion and cloves garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is just firm, about 1 hour. Loosen into chunks; scoop meal-sized portions into freezer bags.
  • Tip: Use the food processor to mince the onions and garlic in a snap. Pulse quartered onions and peeled garlic cloves a few times to mince.

  • For more easy recipes with Canadian beef visit beefinfo.org.

Nutrition Information

No nutrition information available for this recipe

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