Tourtiere with sweet tomato sauce

Add a fun twist to the classic French Canadian tourtiere with this recipe from chef Mike Ward.

2 lbs

ground beef

white onion, finely chopped

large carrot, grated

1 cup

canned crushed tomatoes, and juice

1/2 cup

chicken stock, or beef stock

1/2 tsp

cinnamon

1/2 tsp

nutmeg

1 tbsp

cornstarch

1 sheet

store bought puff pastry

Preheat oven to 400F. In a medium/high heat fry pan add a splash of olive oil. Add beef, onion, carrot and season with salt and pepper. Stir and separate mince with a wooden spoon until meat browns evenly. Add tomato’s, stock, cinnamon and nutmeg. Simmer over medium heat for 5 to 10 minutes stirring occasionally until mixture cooks down a little.
In a small mixing bowl stir cornstarch with 2 tablespoons of water. Slowly stir in cornstarch slurry to meat mixture and until a gravy like consistency is achieved. Feel free to add more cornstarch mixture until desired consistency is achieved.
Move mixture to an ovenproof pie tray. Let mixture cool for 5 to 10 minutes. Lay over puff pastry allowing pastry to overhang pie tray by ½ inch. Trim excess pastry and feel free to brush with milk or egg wash - but not required. Poke 2 to 3 breathing holes in the pastry with a sharp knife and bake until golden brown. Approx. 20 minutes.