Reviewed: Oct. 27, 2009

I was actually looking for a plain English pie recipe when I came across this one. I omitted the cinnamon, bay leaves, cloves and nutmeg, as I just wanted that Meat and Potato flavor. It was excellent, just what I was looking for. My 3 year old gobbled it up too!!!

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Suzy

Cooking Level: Intermediate

Home Town: Blackpool, Lancashire, England, U.K.

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 10, 2009

EXCELLENT! Our entire family loved this. I did not use the celery, and only used the cinnamon. Added garlic powder, basil, oregano, and salt. The results were fantastic! My 7 year old told me I "could make this any time!"

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4kidsinthehouse

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Reviewed: Oct. 4, 2009

This sounded like an odd combination with the meat and spices but it was EXCELLENT! We loved it! I made it exactly as called for except used beef bullion instead of chicken since that was all we had. I did not have a problem with undercooked potatoes. I think the key there is to cut them really tiny which is what I did. We'll definately be having this again.

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KIMBERLY74

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: May 16, 2009

Just great, doubled the recipe, omitted the cloves (didn't have ground cloves), added small amount of cayenne pepper, cooked and mashed the potatoes. Really good.

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Marlene

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Reviewed: May 6, 2009

This came out pretty good. I agree with the other reviewers with the fact that there isn't enough liquid. I took that into account and added 1 packet onion mushroom soup mix as well as water mixed with a little cornstarch before adding to the pie crust. It still was a bit on the drier side. I actually enjoyed the nutmeg, cloves and cinnamon. The flavors were subtle and not overpowering. Perfect.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Apr. 23, 2009

I loved this recipe, it tasted great and was fun to make. Only difference I made was, I made my own pie crust rather then buying a store bought one.

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chelled

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Apr. 20, 2009

This recipe was okay but it was not what a tourtiere is like in Quebec. There are no potatoes in tourtiere and there is not chicken broth ... I'm not quite sure what nationality this Tourtiere comes from and it didn't taste bad but it was not a Quebec recipe.

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Apr. 7, 2009

My family enjoyed this very much. I did change it quite a bit to suit our tastes. I left out the spices except the pepper and added a seasoning blend. I added almost one can of cream soup since many reviews thought it was dry and added some cheddar cheese. My family likes crunchy veggies so I didn't add the celery and carrots until the very end of cooking the hamburger mixture on the stove. I also used all hamburger since I didn't have the pork on hand. It turned out beautifully and very tasty.

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amy

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Reviewed: Mar. 3, 2009

Very good! i add extra carrot and corn as well!.. and being the forgetful person i am i forgot to add the spices before you bake it and it still turned out really well! this recipe is easy and quick very good

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Juliee

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Reviewed: Feb. 15, 2009

Very good! My aunt and I made it and were impressed with the blend of flavors. We mostly stuck to the recipe with a few minor changes we had seen in the comments. Its a keeper and we'll make it again!

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LRW5

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Reviewed: Feb. 6, 2009

I think it needed a thickener, maybe a little gravy.

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queenbuffet

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Reviewed: Jan. 21, 2009

My husband and I thought this was very good. The spices were not over powering. I used the "Miracle Baking Powder Pie Crust" from this site, which came out very flaky, tasty, and a perfect companion with this meat pie. Will make again and again. Thanks for an excellect recipe.

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leah7771

Cooking Level: Intermediate

Home Town: Adams, Massachusetts, USA

Living In: Henderson, New York, USA

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Reviewed: Dec. 28, 2008

Finally! I've now found a recipe to rival my father's! Our grocery store sells a 'meatloaf mix' which is 1/3 lean ground beef, 1/3 ground pork and 1/3 ground veal. This is the only change I made. I doubled the recipe and am so glad I did ... because now we have another whole pie in the freezer for New Years Eve!! My husband is still raving to his family about the Tourtiere we had on Christmas Eve!

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SHER15

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 2, 2008

My whole family loved this and it was easy for a beginner to cook, though time-consuming. The great part is that it uses ingredients that we keep around the house, but the staple dessert spices give the "same old" a completely new spin. My approach was to use only beef (it was all we had), boil the potatoes, and not worry about the egg wash. Everyone was pleased, so we'll be doing this again soon.

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Fly by Light

Cooking Level: Beginning

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Reviewed: Jun. 6, 2008

WOW!! This was very good! I took other reviewers advice & omitted the cinnamon & cloves, and added an extra potato. My husband raved about it all night long! Thanks!!!

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BrandieB

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Mar. 3, 2008

This turned out beautiful. The taste was what I expected, (from the ingredients listed) but I think it needs a sauce of some kind, some gravy or something to bind it together. Oh, I only used pork and no cloves. I hate buying spices for one recipe and never useing them again. All in all it was good. Thanks! AND can someone tell me the correct way to pronounce tourtiere?

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Reitha

Home Town: Bolivar, Missouri, USA

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Reviewed: 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.

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sandra

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Reviewed: 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!

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Darlena

Cooking Level: Intermediate

Home Town: Queens, New York, USA

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Reviewed: Dec. 21, 2007

This recipe I serve with peppercorn gravy and have had to pass on the recipe to all that taste it! Even better than mom used to make! (Even SHE asked for my recipe!

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