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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.

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