Pots of Gold
The city’s best savoury pies By Sasha Chapman
In these uncertain times, homestyle cooking hits just the right note. Enterprising chefs are taking inspiration from Mom’s frugal ways; pot pies use up leftover meat (or seafood) that would otherwise go to waste. No wonder they’re on every other menu in town.
Photograph by James Reid
LAMB POT PIE
Mildred’s Temple Kitchen, 85 Hanna Ave., 416-588-5695
Donna Dooher opened her first restaurant, Mildred Pierce, in the midst of a recession, so the simple menu for her new spot was a no‑brainer. Her generous portion of braised lamb shoulder
is fall-apart tender, the broth is humble and sweet, and the blanket of flaky short-crusted pastry keeps the pie piping hot until it arrives at the table. $18.
THE RUNNERS-UP
CHICKEN POT PIE
Frank, 317 Dundas St. W., 416-979-6688
Loaded with tender chicken pieces in a creamy velouté, this deep bowl from the AGO’s restaurant is pretty straightforward—
until you try it with a forkful of the rosemary-scented apples served alongside. Heaven. A version without the sides is half the price in the caf downstairs. $17.
OYSTER POT PIE
For those who think a golden crust is the best part of a pot pie, this baby’s a dream come true, delivering a shatteringly crisp top, sides and bottom. The New England chowder–like filling holds a few perfectly timed oysters. $19.
STEAK AND GUINNESS POT PIE
Pub food for College Street’s beautiful people: hiding under a deep golden puff pastry, a steak filling is sauced in a complex gravy deglazed with Guinness. Big, bold flavours almost distract from the scant supply of steak. $18.
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