VEGGIE TOURTIERE

DIRECTIONS

Pierce potato all over and microwave for 4 to 5 minutes or until fork tender. Cool until easy to handle, peel and fork mash potato roughly.

Heat oil in large non-stick skillet set over medium heat. Sauté ground, onion, celery, carrot and garlic for about 8 minutes or until golden. Stir in mashed potato, breaking up with a spoon. Add broth, cider, soy sauce, thyme, allspice, salt, pepper and cloves. Simmer for about 10 minutes or until most of the fluids have evaporated. Let cool to room temperature.

Defrost pie shells according to package directions. Carefully remove one pie shell from foil pan to a lightly floured surface and gently roll out to about 11 inches in diameter. Place remaining shell in pan on rimmed baking sheet, fill with cooled veggie mixture.

Moisten pastry rim with water, top with remaining pastry shell and crimp edges to seal. Cut a few vent holes in top of pastry. (Make-ahead - Assembled pie can be reserved in the refrigerator for up to 2 days.)

Bake on bottom rack of preheated 400°F oven for 45 minutes or until golden. Cool for 10 minutes before slicing. Serve with Mango Peach Chutney, if using.

Tip:

Transfer both crusts to your own 9-inch pie plate and no one will know it isn’t made from scratch.