Meat Pie (Tourtiere) Recipe -
Meat Pie (Tourtiere) Recipe

Meat Pie (Tourtiere)

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"French Canadian Tourtiere. Contains pork, potatoes, onions and spices."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings


  1. Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
  2. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
  3. Meanwhile, prepare your pastry.
  4. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
  5. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2010

I am french canadian and meat pie has been a family tradition for years, made by my Memere's, but is a long lost art as we have americanized our traditions. I made it this thanksgiving with the help of my Aunt and she says leave out the cinnamon but use more allspice in it's place, do not add water, and add the potato after you cook the meat, little by little until you feel it is perfect for you. I did 2 pies, one this one way and one her way, and she was right. But both were very tasty and did not last the night. Will definetly be making again for Christmas Eve. Thanks! UPDATE: TO THE REVIEW WHO'S PIE HAD CHUNKS OF POTATO, SAVE ONE POTATO FOR DICIING BUT USE THE REMAINING POTATOES FOR MASHING INTO THE MEAT. THE POTATOS IS THE TRICK FOR KEEPING THE MEAT FROM BEING CRUMBLY..UPDATE #2, USE HALF PORK, HALF GROUND BEEF. YUMMY!

Most Helpful Critical Review
Jan 19, 2011

Perhaps this is an acquired taste. We didn't care for it.

Jul 15, 2003

This is an excellent tourtiere recipe. I have been making tourtieres for 46 years and this is great. I have always added some garlic and I don't think the egg and paprika are necessary because the fat in the pork makes the crust brown. I make these pies in batches of 3 or more. Wrap well and freeze. When needed unwrap and bake unfrozen at 400 F for 30 minutes. My mistake I reheat it from the frozen state ---so it is very handy for a quick meal.

Oct 02, 2003

I cooked the potato in the microwave to save time. I also used Pillsbury pie crusts. I cooked the pork, then added the other ingredients until well mixed. I didn't simmer it for 1 hour and it turned out great. I would make this again. My husband and 12 year old son loved it. Great flavor.

May 04, 2007

Fantastic! Tasted like someting right out of the 18th century Scottish Highlands! I made this last night, taking into consideration some of the suggestions from other reviewers. I made a few modifications. I used 1 pound of ground pork and 1 pound of very lean ground beef and did not drain it. I used instant spuds (Idahoan) instead of a baking potato but making them a coarser consistancy like the inside of a baked potato and I used some of the meat "juices" in place of the margarine in the spud recipe. I used a medium onion and one whole shallot minced. I used half the amount of cinnamon but doubled the allspice. I reduced the 1/2 cup of water to a 1/4 cup water and added 1/4 cup red wine to it. Finally I used refridgerated pie crusts. I made the instant spuds and added them to the simmering meat mixture during the last 10 minutes of simmering. This thickened it up nicely. While it was baking I had 5 hungry guys from 48 to 16 years old asking when it would be ready. They polished off the entire thing but not before I got my piece out of it. This pie made the most delicious crust I've ever had. Next time I'm making two pies. The flavor was just amazing and one son thought it tasted like something we would have for Christmas, so I'll keep that in mind. This recipe is a keeper!!!!

Jan 07, 2004

This recipe is the exact traditionnal French Canadian tourtière that I've grown up to eat Christmas after Christmas. My grandmother's tourtière tasted exactly like this, except that she never used potatoes, starch or bread crumbs in her tourtière(which she found diminished the taste of the meat and the spices). She simply wasn't puting much of the broth in the pie to begin with. The result was a very tasty tourtière that wasn't runny at all. As for the suggestion of adding other spices and herbs, such as ginger and savoury, well that would perhaps create a different meat pie with a different taste, but that certainly would not be a traditionnal French Canadian Tourtière anymore.

Aug 24, 2004

This is the best recipe for tourtiere that I have encountered. It brings back memories of the post Midnight Mass meal and Christmas morning breakfast that my momma would create. (Try a thin slice of tourtiere with 2 eggs of your choice. Delicious.) My only problem is the use of cinnamon. In my mind this spice should be reserved for moles or desserts. A suggestion: Use cooked potatoes cubed 1/4 inch (rather than mash) and saute with the onion and pork until all ingredients are well browned.(This is my own twist). It provides a much nicer texture and flavor. Save and use the fat in the recipe sparingly (that is where the flavor is and the final product won't feel dried out). I give you 4 because of your use of cinnamon, otherwise it wiiuld be 5.

Aug 13, 2006

Perfect!! I too used 1/2 pork & 1/2 hamburg. Hubby said it tasted just like the pies his grandmother used make. (He even called his mother to tell her!) Thanks for the post!!


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  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 565 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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