Reviewed: Nov. 9, 2009

Nice base recipe, but I doctored it somewhat. I sauteed onions, shallots and garlic in 1 Tbsp olive oil and 1 Tbsp butter. I didn't have mashed potatoes, so I added a can of sliced potatoes. Also, I did only 1 tsp of allspice and added a pinch of sage and about a tablespoon of parsley. I didn't have ground pork, so I added some bacon (cooked it first and drained fat) and a left over pork chop. I needed veggies, so I added carrots and celery. It turned out delicious! I served it with some green beans. Was a hit with my super picky children.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

4girls

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

Whoa! I'm in Chicago and just love meat pies. This is fantastic!!! Thanks Rita for posting it! I think I'll make a few to freeze then warm up when we get snowed in come January. :-D LOL

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

scarlettohara66

Cooking Level: Expert

Living In: Glen Ellyn, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

As someone who grew up in Scotland where the French influence of the Jacobites is still prominent, allspice is a standard spice on beef.I keep the chuck steak in one piece then I pound in the spices before grinding along with 2oz of Beef Kidney suet ground Pork. I also use shallots and some caramelized onions and make my own rough-puff pastry. Make a hole the size of a quarter in the top crust and ten minutes into cooking time add a little beef broth. Serve with thickened onion gravy if you prefer it moist, but a Tourtier is meant to be served with good crusty bread and Branston or piccalili. Bon apetite'.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Harriet Green

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

I always make 2 at a time, because my husband will eat a whole one in one sitting!! This recipe is outstanding!! So good, my French-Canadian father-in-law loves it as well!! No more waiting for him to get back from Canada with a meat pie!! Outstanding!! I substitute the all spice for poultry seasoning as recommended by another rater...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brandi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

Sorry, but this was terrible. The texture was like refried beans.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BGROSSO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

What's not to love..meat and potatoes? I did add dry beefy onion soup mix as I like it with my beef. This is simple enough for everyday or elegant enought for company. Next time I might make as a turnovers for company!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

I followed this recipe to a T; however, on the spices...just added a tiny bit of cloves, nutmeg, and cinnamon. It was very dry and my family told me not to make this again!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BCLARK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

This is very similar to a meat pie that my husband's French-Canadian grandmother used to make. I use poultry seasoning rather than allspice and also throw in some garlic. I have made it with just a top crust only and it turns out well. This is a definite keeper!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

seawillow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

Loved this. I had to use pillsbury dinner rolls to form the crust because I didn't have a pie crust available. My family gobbled this up. Very easy to make too.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

cando91

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

this is awesome!! My mom has made this for years and omg its awesome!!! Instead of allspice mom puts in poultry seasoning what a blend with all the ingredients....its awesome...I usually put butter on top too ....ok now i want some lol

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

JD1961

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

this is the best recipe ever!!!!!!!!!!! But you should replace the all spice with salt & pepper

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Svitlana

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

Delicious! I cut the allspice in half because of a previous review. I think it was the right call. My husband loves it!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

khanks79

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

this is soooo good. i didn't have allspice...added cinnamon.. i've made this a few times with rave reviews... yummy :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jussblu

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2008

ok I'm from Quebec and i want to tell u that this is pretty good. it's an easy way to make a french pie which is originally called a Tourtiere. the only thing i changed ( because i had 2) was instaid of using pork i used chichen because my family doesnt eat pork. yum yum so good. will make again

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

annie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

All I could taste was the allspice. My husband thought it was ok with lots of salt and pepper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2007

This was great! I have a 10" pie pan so I changed it to yeild 10. Used 2 lbs. hamburg and 1 pnd ground pork, and used a 1/2 cup of onions. Came out FAB.! I think next time I may try a 1/2 cup celery chopped fine and a dash of clove. My Mother-in-law asked for the recipe so it's gota be good! Thanks for sharing Rita!

Was this review helpful? [ YES ]
16 users found this review helpful