Name: Vegetarian Tourtiere with Cheddar
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8 servings
Ingredients: 10 oz (300 mL) cremini or white mushrooms, coarsely chopped; 1 can (19 oz/540 mL) chickpeas, drained and rinsed; 3 Tbsp (45 mL) butter; 1 stalks 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 tsp (2 mL) each ground allspice, dried thyme and salt; ¼ tsp (1 mL) each ground cloves and pepper; 1 ½ cups Black Diamond Sharp Cheddar Shredded Cheese; 2 eggs; 2 frozen 9-inch (23 cm) deep-dish pie shells, thawed

Prep Time

30 min

Cook Time

55 min

Yields

8 servings

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

Courtesy of Alison Kent.

ingredients

oz (300 mL) cremini or white mushrooms, coarsely chopped

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

Tbsp (45 mL) butter

stalks celery, thinly sliced

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

carrot, diced

Yukon Gold potato, peeled and coarsely grated

cup (250 mL) vegetable broth

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

tsp (1 mL) each ground cloves and pepper

1 ½

cups Black Diamond Sharp Cheddar Shredded Cheese

eggs

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

Ingredient Substitution Guide

directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

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Vegetarian Tourtiere with Cheddar

ingredients

directions

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