Skillet Tourtière Pot Pie
A French Canadian-inspired skillet pot pie made with savory tourtière filling and topped with flaky golden puff pastry.
Equipment
- 10-inch Oven Ready Skillet
Ingredients
Filling Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced
- 2 cloves Garlic minced
- 425 g Lean Ground Pork
- 425 g Lean Ground Beef
- 1½ cup Yukon Gold Potato peeled, ¼-inch dice
- 1 cup Low sodium Beef broth
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dry Thyme
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
Topping
- 1 sheet Frozen Puff Pastry thawed
- 1 piece Egg Yolk
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the ground beef and ground pork, breaking them apart with a spoon. Cook until browned.
- Stir in the diced potatoes, beef broth, Worcestershire sauce, dried savory, cinnamon, cloves, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender
- Stir in the flour to thicken up any remaining liquid. Allow the filling to cool for about 5 minutes.
- Lay the puff pastry over the skillet, trimming any excess if needed. Crimp or tuck the edges inside the skillet and cut a few small slits in the centre to allow steam to escape.
- Whisk together the egg and water, then brush the pastry with the egg wash.
- Bake for 20–25 minutes, or until the puff pastry is deeply golden and crisp. Let the pot pie rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Nutrition
Calories: 599kcalCarbohydrates: 32gProtein: 33gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 127mgSodium: 692mgPotassium: 863mgFiber: 2gSugar: 2gVitamin A: 60IUVitamin C: 14mgCalcium: 46mgIron: 4mg
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