West Island Anglo Tortiere

This is most definitely NOT traditional, but it’s about to become so in this household. It’s easy and convenient, tasty, and can be made gluten free if desired.

Filling:

1 medium onion, diced

1 pound lean ground beef

1 tablespoon beef bouillon powder

pinch cloves

3 hash brown patties, thawed and crumbled

black pepper to taste

Fry onion until soft in large frying pan. Put onion aside. In the same frying pan, cook the hamburger until no longer pink. Drain. Stir in bouillon powder and cloves. Add in onions and hash browns and pepper, if desired. Press into a 9- or 10-inch deep-dish pie plate. If you’re not making this for immediate consumption, at this point you can put it, pie plate and all, into a large Ziploc™ bag and freeze it. Just remember to let it thaw before continuing.

Topping:

2 ¼ cups Bisquick™*

1 cup milk

Preheat oven to 350°F. In a large measuring cup or a bowl with a pour spout, whisk together Bisquick and milk. Spoon over top of beef filling. Bake for 20-25 minutes until top is golden and a cake tester inserted into it comes out clean.

*for gluten free version, use the gluten free biscuit mix I talked about two posts ago.