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

Recipe by  

"This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that can be gobbled up for dinner or frozen and used at a later date."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
  4. Bake in preheated oven for 45 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2008

I have made this tourtiere twice and here's what I learned: 1) it's better to boil the potato pieces for about 10 minutes before adding them to the meat mixture (1st time they were undercooked) 2) we thought the original recipe was pretty good, but found we didn't really care for the cinnamon and cloves, so the second time I made this, I omitted them. Might taste a little less like a true tortiere, but it sure makes a delicious meat pie that even picky kids will love. 3) If you think you have celery in your crisper and realize at the last minute that you don't, a cup of frozen peas tossed in makes a great substitute. 4)Tasty recipe and very easy.

Most Helpful Critical Review
Dec 29, 2005

This was okay. I used 2 potatoes and didn't use celery as I didn't have any. I shredded one carrot, and chopped another up. I chopped everything into small pieces and they all came out fully cooked. I've never had French Canadian food before, so I wasn't used to the combinations. While it was okay, I think that next time I will omit the sweet spices (cinnamon, nutmeg & cloves) and substitute savory such as marjoram, garlic powder, onion powder and maybe basil. The flavors didn't mesh together for me.

Jul 26, 2007

This is one I keep coming back to over and over. It's excellent.

Dec 23, 2010

This is absolutely the best Tourtiere although I did add 1 tsp Allspice for authenticity. For ease and consistency, I put the potato, celery and carrot through the food processor, chopped very fine. I did as another reviewer suggested - cooked the meat the day before. I used Ruth's Grandma's Pie Crust for the pastry - this is the best pastry. And I made the pies into 5" tart size. We had one last night and the rest I've frozen. I was making these for gifts so I 6X the filling recipe and doubled the pastry recipe - got exactly 16 small pies. A tourtiere is different from a regular meat pie. Leave the spices out and that's what you've got - a regular meat pie, not tourtiere. I put the rather dry pastry scraps into the mixer, added a little water (maybe a TBSP), added 1 c. grated cheddar, mixed well, rolled out into straws and baked. No waste and delicious.

Jan 19, 2003

Loved this recipe. Easy to make and tasted delicious. I've been looking for a tourtiere recipe for years and I've finally found the one! My husband ate it for supper and then lunch the next day. Thanks.

May 11, 2006

The spices complement the vegetables well. I added salt to my serving as it need something. It was excellent after that. I've also made this like Shepherd's Pie by omitting the potatoes and crust, and spreading a layer of mashed potato on top.

Feb 13, 2008

My husband and I love going to Quebec for Christmas every three years. This recipe reminded me of the wonderful scents that came from the local restaurants. I used a mixture of ground beef, ground pork and ground veal, which is easily available at the grocery store. Mincing the vegetables were a task, but well worth it. The spices were perfect and filled my kitchen with a wonderful savory scent. It was snowing really hard yesterday and this dish fit the bill with a hungry husband who spent the whole day out on the road. This recipe is definitely a keeper in my recipe box!

Jul 22, 2003

This excellent pie makes a great dinner for family or company, something out of the ordinary. If you have not experienced French Canadian cooking, you may find the flavors unusual, but very delicious! We added an extra potato.


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 887 mg
  • 35%

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

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