Excellent Recipe... I didn't have any beef but after the pork was cooked, I added my meat loaf left overs. All the family loved it.

I don't cook a whole lot but I managed to make this dish without any problems. It turned out excellent, everyone enjoyed it and went back for seconds. The next time I make it I might try it with a few more veggies, but for those folks out there than enjoy their meat, this is the perfect recipe!

I wasn't too impressed with this at all. I had to reduce the cooking time because the crust was going to burn (it was fully heated all the way through). When I cut into the pie, it all fell apart and looked a mess. It was bland and definitely missing something. Other Tourtiere pies I have had have diced potatoes and celery included in the filling, and maybe this would have made it more tasty. I won't be repeating this recipe.

This was excellent, just enough spices. The only thing I would do next time is put 1/4 cup water instead of the 1/2 cup since it had a wet bottom.

This was well-received by my French-Canadian side of the family as well as the Polish/Irish/German folks who looked at me like I had three heads when I said "meat pie"!?! I used the recipe for Tourtiere Spice Mix from this site - savory is a must, according to my aunt - and also used a cheddar cheese crust from a Chicken Pot Pie recipe here (I know, not authentic but had seen a recipe and just couldn't get it out of my head.) Ended up with a dish which will now be tradition for us.

Very Good.

I made this for my family last weekend. It was a huge hit! I had taken some of the others advice and lessened the salt and doubled the spices. It was great...I am currently making more now as everyone wants to have them for Christmas. They all thought I had found Grandmas recipe from the 1940's!!

The family loved it! Excellent recipe! Thank you

This was so good. I brushed egg on top of the crust. It tasted nice and buttery. I could taste all the seasonings I put in. Will definetely make this again.

Very Good

My family liked it okay...I felt cool making "French" food! :)

Yum! And a note to TCCBABY: a meat pie with veggies as you suggested would not be a French Canadian Tourtiere. Good luck in your quest for a meat pie that is not a toutiere.

never making this kind of pie,I found this one was very easy to follow and make,I must say the smells in the itchen had everyone standing by with fork and knife,and yes it tasted just a good as it smelled I do remember having this back when I was young and yummy now I have a great recipe to make and enjoy this will now become a part of my family christmas thankyou so much for a great dish

Use all pork for truly authetic French Canadian flavor. You can fix the filling one day and serve the tourtiere the next day. Letting the filling sit over night really lets the spices flavor the filling. Update: I have found that it gets better the day after. So prepare it in advance and reheat if you have the time.

This was delicious. I used 4 cloves of garlic and upped the sage to 1/2 tsp. It was so good, everyone went for seconds.