Dairy-Free Tourtière with Butternut Squash

Ingredients

• about 450 g Ground pork
• about 225 g Ground beef
• 1 medium Butternut squash
• 1 medium Onion
• 2 cloves Garlic
• 1/2 tsp Ground cloves
• 1/2 tsp Ground cinnamon
• 1 tsp Dried thyme
• 1/2 cup Beef broth
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 boxes Dairy-free pie crust
• 1 tbsp Egg wash (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel, seed, and cut the 1 medium butternut squash into 2.54 cm cubes. Place the cubes on a baking sheet and roast in the preheated oven until tender, about 20 minutes.
2. 2In a large skillet, cook the about 450 g ground pork and about 225 g ground beef over medium heat, breaking it up with a spoon, until it is no longer pink. Carefully drain off any excess fat from the skillet.
3. 3Add the 1 medium onion, chopped, and the 2 cloves garlic, minced, to the skillet with the meat. Cook, stirring, until the onion is softened and translucent, about 5 minutes.
4. 4Stir in the 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, 1 tsp dried thyme, 1/2 cup beef broth, 1 tsp salt, and 0.5 tsp black pepper. Add the roasted butternut squash cubes from step 1 to the skillet. Stir everything together and let it simmer for 10 minutes, allowing the flavors to meld.
5. 5Unroll one of the 2 boxes of dairy-free pie crust and carefully line a 22.86 cm pie dish with it. Spoon the meat and squash mixture from the skillet into the crust-lined dish.
6. 6Unroll the second dairy-free pie crust and place it over the filling. Trim any excess dough and crimp the edges of both crusts together to seal the pie. Cut several slits in the top crust to allow steam to escape during baking.
7. 7If using, lightly brush the top crust with the 1 tbsp egg wash. Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven at 190°C for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. 8Remove the tourtière from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set properly.

Substitutions

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