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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.
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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.
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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.
Tip
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.