Vegetarian Tourtiere with Cheddar

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  • prep time 30 min
  • total time 85 min
  • serves 8
Vegetarian Tourtiere with Cheddar

Leave the meat behind and whip up a warm and flavourful vegetarian tourtiere, packed with vegetables, cheese, herbs and spices. Courtesy of Alison Kent

Cheese, Dinner, Main, Vegetarian


10 ounces (300 mL) cremini or white mushrooms, coarsely chopped

1 can (19 oz/540 mL) chickpeas, drained and rinsed

3 tablespoons (45 mL) butter

1 stalk celery, thinly sliced

1 leek (white and light green parts only), thinly sliced

1 carrot, diced

1 Yukon Gold potato, peeled and coarsely grated

1 cup (250 mL) vegetable broth

½ teaspoon (2 mL) each ground allspice, dried thyme and salt

¼ teaspoon (1 mL) each ground cloves and pepper

1 ½ cups Black Diamond Sharp Cheddar Shredded Cheese

2 eggs

2 2 frozen 9-inch (23 cm) deep-dish pie chells, thawed


1. In a food processor, pulse mushrooms and chickpeas until finely chopped.

2. In a sauté pan or wide saucepan, melt butter over medium-high heat; fry mushroom mixture, celery, leek and carrot, stirring often, until vegetables are softened, about 5 minutes. Stir in potato, broth, allspice, thyme, salt, cloves and pepper; cook until mixture is thickened, about 3 minutes. Transfer to a bowl; let cool for 10 minutes.

3. Stir in cheese. In a small bowl, beat eggs; stir all but 1 tbsp (15 mL) into mushroom mixture. Beat 1 tsp (5 mL) water into remaining egg to make egg wash. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash. Invert remaining pie shell over filling; remove from its foil liner. Pinch shells together; flute or use tines of a fork to press and seal edges.

4. Brush top of pie with remaining egg wash. Cut 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand for 10 minutes; cut into wedges.

5. Tip: Serve warm or at room temperature with chili sauce or your favourite chutney.

See more: Cheese, Dinner, Main, Vegetarian

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