Reviewed: Apr. 1, 2012

Very good. I browned the ground pork with the onions before adding the water, so I only had to let it simmer for about 20 min. I only added a dash of cinnamon, but also added some thyme and summer savory. I was out of white potatoes, so I mashed a sweet potato instead.

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Dec. 27, 2011

Wonderfully easy and beautiful taste. I followed the changes as recommended by @lynmarie: using no water or cinnamon and adding the potato only once meat was cooked. I used puff pastry to save time -awesome! Thank you for the recipe :)

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Reviewer:

CarissaD

Reviewed: Dec. 24, 2011

Great recipe, I mixed the ground pork with ground beef and served it with a great Chili Sauce (Homemade) from food.com

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Reviewer:

Northern Polar Bear

Reviewed: Dec. 24, 2011

I felt my memere looking down on me while I attempted to solo making Tourtiere on my own for the first time. I followed this recipe and it turned out awesome! A huge hit with my northern California holiday guests!! I omitted the cloves under duress of my significant other...but wish I had included the cloves. I went light with the cinnamon but a bit generous with the allspice so the pies had that soulful twang. I went with half ground beef, half ground pork...just like Memere used to do! Totally yummy!!

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Reviewer:

DogsOffLeash

Reviewed: Dec. 23, 2011

Tourtiere has become a traditional dish at our quite international Christmas table. I have been making it for several years. I don't like pork, so I use 1/2 beef + 1/2 turkey - comes out just as delicious. One can also use pumpkin spice since it has a perfect blend of the required spices!

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Reviewer:

Anna

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 29, 2011

Followed the recipe, except used instant potatoes. Was almost temped to not cook the mixture on the stove for the full hour. So glad I chose to do so! It made all the difference. Even my hubby liked it. Pie was even better the second day.

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Reviewer:

jlowsf

Reviewed: Nov. 21, 2011

This was so yummy!!! My husband did like just a little spicey mustard with it.... just a little

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Reviewer:

whoahbaby

Reviewed: Nov. 2, 2011

Great recipe! I used half beef/half pork. I also used instant real potatoes to thicken and I upped the amount of spices as well as used 1/4 cup water and 1/4 cup red wine. I chose to not brush the crust with egg and paprika. It turned out beautifully! I will definitely make this again! Thanks for the recipe! It's a keeper.

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Reviewer:

thehippogirl

Reviewed: Sep. 5, 2011

I made this with half beef and half pork, as other reviewers suggested. I also made the spice measurements heaping spoonfuls, and didn't bother with the water. Amazing! I will definitely be making this a Christmas Eve tradition.

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Reviewer:

Liz

Reviewed: Aug. 22, 2011

I loved this, my son liked it and DH thought it was just ok. My mother made something like this once in a while, and it was similar to how she made it. I thought the flavor was just great. I followed the recipe exactly, but I did microwave the potato to save time as another review had mentioned. I'll make this again, but probably not too often since DH isn't crazy about it :)

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