Reviewed: Sep. 17, 2009

Very good. Growing up, we would have this after midnight mass every Christmas. My memere didn't have a "written" recipe but this one comes very close. I'm glad to continue the tradition.

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mysticmom

Cooking Level: Expert

Living In: Sidney, Maine, USA

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Reviewed: Sep. 15, 2009

Very good. I used already cooked and shredded pork and still cooked as directed. I added the potato in near the end as I used mashed potatoes. It smelled so good while simmering with the spices, but I didn't taste much of the spices after baking. I didn't top with a crust as I ran out of it, so just folded the edges over. It still worked, just didn't look as pretty as it could have. This is relatively easy and it turns out well; just would like to taste the spices more. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 14, 2009

This pie is absolutely delicious! I used ground beef instead of pork and it worked out splendidly.

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Felicia

Cooking Level: Beginning

Home Town: Brooksville, Florida, USA

Living In: Lakeland, Florida, USA

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Reviewed: Apr. 19, 2009

This is a fabulous and flavorful dish! I have received many compliments on it! Even my Canadian friends (who know what a good Tourtiere should taste like) love this recipe! I do use half ground beef and half ground pork to add a little more flavor, but no other changes are needed!

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Gwyn-a-mommy

Cooking Level: Intermediate

Home Town: Globe, Arizona, USA

Living In: Pembroke, New Hampshire, USA

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Reviewed: Apr. 13, 2009

I loved this recipe! I have never had/made meat pie before, so I was very excited to make this. I made the meat filling the night before, and refrigerated it over night. Then I only had to wait an hour before it was ready tonight. It was very good, except next time i am going to add more potato, and maybe carrots.

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Robin

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Reviewed: Dec. 17, 2008

This had fantastic flavor. I made individual pies for Halloween since I was Mrs. Lovette and my husband was Sweeney Todd. I used a glass to cut the pie crust into the right size for muffin tins and put dough in the tins, put in the meat, and then topped with another piece of dough.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 15, 2008

This turned out great, i ground pork twice thru my kitchen aid, added mashed potatoes from left overs, the spices really added a nice flavour

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nan

Cooking Level: Expert

Living In: Beaverton, Ontario, Canada

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Reviewed: Oct. 25, 2008

I like the combination of cinnamon, allspice, and cloves. Turned out very well.

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Darryl

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Reviewed: Apr. 27, 2008

I used 1 lb. of ground pork and used Idaho instant mashed instead. Turned out great!

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Jillian

Cooking Level: Beginning

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Reviewed: Feb. 22, 2008

My husband is French-Canadian and LOVES French Meat Pie. I lost my recipe when we were building our home and I couldn't quite remember all the little detail. This recipe is as close to perfect as you can get if you want authentic flavor! I tend not to measure a lot, but I added a little of this and a little of that from teh listed ingredients (also reading the many great reviews and getting some additional ideas) and made two pies. Well, there may be enough for three....I haven't finished assembling...but the meat filling is wonderful. I mashed half of the potatoes and cubed the other half, hubby's preference!

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Shae

Cooking Level: Expert

Home Town: Brockton, Massachusetts, USA

Living In: Middleboro, Massachusetts, USA

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Reviewed: Feb. 2, 2008

Aside from baking the potato in the microwave I did everything the same. Turned out great. Goes well with homemade chili sauce.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jan. 19, 2008

This is my all-time favorite! Awesome!

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KATHY2587

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Reviewed: Dec. 13, 2007

This is the second time I have tried to make this dish. I think it really must be a regional taste as it just doesn't go over well at our house. If I were to try it a third time I would leave out the cloves as that is the flavor that just turns us off of this dish. It was also a little dry so I would try to make a light gravy for the meat (without going overboard on it).

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Willows

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Reviewed: Nov. 25, 2007

Made this for my French Canadian BF and we loved it! Will be making for a Christmas brunch party. Used half beef and half pork and whole wheat crust.

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SusanEU

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Reviewed: Nov. 3, 2007

The flavor on this pie is to die for. It is the exact flavor that pork pie should have! I only simmered the ingredients for about 30 minutes then made it in mini sizes in large muffin pans! Great idea for company!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 9, 2007

I make this every Christmas and we have it after Church on Christmas eve with Green tomato chow chow French Canadian pea soup and Yule log for desert. My husband's Family is French Canadian so we have a fete to teach our kids about old family traditions.

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Lucky Mom

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 22, 2007

I added a tin of chopped tomatoes to this. It was lovely. I would definitely make this again.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: May 4, 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!!!!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 20, 2007

Loved this recipe and the spices in it. I didn't have allspice so I used cinnamon only. It was very tasty. Next time I will the allspice too!!!

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Kim

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Reviewed: Feb. 10, 2007

I too have been searching for a recipe like my Memere use to make. The issue that I'm having is keep the meat pie together without mashing the potatoes. My Memere always cubed her potatoes and did not use any type of cracker/instant potato flakes to keep it together. This recipe has all the ingredients minus the cinnamon,paprika and onion which my Memere did not use. I did double up on the spices as suggested by another review--other than that it was good--I'm going to continue to try and get my pie to stay together just like my Memere's Tourtiere. thanks Maggie!

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