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Cheesy Cheddar Tourtière

Name: Cheesy Cheddar Tourtière
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 servings, 1 piece (157 g) each
Ingredients: 1 -1/4 lb. (565 g) lean ground pork; 2 stalks celery, finely chopped; 1 onion, finely chopped; 1 cup 25%-less-sodium beef broth; 1 large baking potato (400 g), peeled, chopped; 3 cloves garlic, minced; 1 Tbsp. finely chopped fresh thyme; 2 tsp. Lea & Perrins Worcestershire Sauce; 1/4 tsp. pepper; 1/8 tsp. ground cinnamon; 1/8 tsp. ground cloves; 1-1/2 cups Cracker Barrel Shredded Double Cheddar Cheese; 3 Tbsp. chopped fresh parsley; 1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts); 1 egg; 1 Tbsp. water

7 Review(s)

1 Hr 45 Min

Prep : 45 Min Cook: 1 Hr

Tourtière, a classic Quebecois meat pie, gets an update with the addition of savoury cheddar cheese. Fans of tourtière, or any sort of meat pie, will love this cheesy twist on the original.

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 -1/4 lb. (565 g) lean ground pork

2 stalks celery, finely chopped

1 onion, finely chopped

1 cup 25%-less-sodium beef broth

1 large baking potato (400 g), peeled, chopped

3 cloves garlic, minced

1 Tbsp. finely chopped fresh thyme

2 tsp. Lea & Perrins Worcestershire Sauce

1/4 tsp. pepper

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

1-1/2 cups Cracker Barrel Shredded Double Cheddar Cheese

3 Tbsp. chopped fresh parsley

1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts)

1 egg

1 Tbsp. water

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How do I make it ?

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Step 1

Cook meat with celery and onions in large skillet on medium heat until done, stirring occasionally; drain. Return meat mixture to skillet. Add broth, potatoes, garlic, thyme, Worcestershire sauce, pepper and spices; mix well. Cover; simmer on medium-low heat 10 min. Uncover; simmer 5 min. or until most the liquid is cooked off. Cool.

Step 2

Heat oven to 375ºF. Use back of spoon to break up potatoes. Add cheese and parsley; mix well.

Step 3

Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with meat mixture. Beat egg with water until blended; brush over edge of pastry in pie plate. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape. Brush top with remaining egg wash.

Step 4

Bake 40 min. or until golden brown.

Kraft Kitchen Tips!

Serving Suggestion

Serve with Heinz Chili Sauce, Heinz Tomato Ketchup or your favourite chutney.

Note

For best results, bake pie on bottom oven rack.

Nutrition

Calories

320

Calories From Fat

% Daily Value

Fat 19 g

Saturated fat 7 g

35 %

Cholesterol 45 mg

Sodium 300 mg

13 %

Carbohydrate 24 g

Fibre 1 g

Sugars 3 g

Protein 15 g

Vitamin A

4 %

Vitamin C

10 %

Calcium

15 %

Iron

10 %

Servings

12 servings, 1 piece (157 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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