Tourtière-Style Pork and Baby Potato Skillet
A cozy make-ahead skillet with ground pork, tender baby potatoes, carrots, peas, and gentle tourtière-style spices for a familiar Quebec-inspired lunch without pastry.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 220 g Baby potatoes
- 0.5 g Black Pepper
- 7 g Canola Oil
- 80 g Carrot
- 40 g Celery
- 1 g Dried Thyme
- 60 g frozen peas
- 0.5 g ground allspice
- 0.3 g Ground cinnamon
- 150 g Lean ground pork
- 90 g Low-sodium beef broth
- 1.5 g Salt
- 15 g Tomato Paste
- 50 g Yellow Onion
Instructions
- Halve the baby potatoes, dice the carrot, onion, and celery, and keep the frozen peas ready.
- Heat the canola oil in a skillet over medium heat, then add the baby potatoes cut side down and cook until lightly golden.
- Add the onion, carrot, and celery, and cook until the onion softens.
- Add the ground pork and cook, breaking it up with a spoon, until no longer pink.
- Stir in the tomato paste, thyme, allspice, cinnamon, salt, and black pepper until the pork and vegetables are evenly coated.
- Pour in the beef broth, cover, and simmer until the baby potatoes are tender.
- Stir in the frozen peas and cook uncovered until the sauce thickens slightly.
- Let the skillet cool slightly, then pack into a meal-prep container for reheating later.