Reviewed: Feb. 4, 2012

This is delicious. I've never had shepherd's pie before. Next time I will not add the bouillan and will reduce the clove as that was a little overpowering of a flavor.

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Reviewer:

SheriShep

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Reviewed: Nov. 23, 2011

I have made meat pies before but this recipe was very, very good..My family loved it..

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Reviewer:

Gailsy

Reviewed: Nov. 9, 2011

This is an excellent recipe. The spices are just wonderful and would be perfect for a Christmas pie (in fact, I plan to make it for my inlaws this Christmas). This time, though, I made it using an empanada maker as little mini-pies to have as appetizers. If you do this, I'd recommend adding the potato at the same time as the other veg along with a little more water and simmering for about 20 minutes ( you want the potato to be firm tender). This is because the bake time on the little pies is only about 20 minutes instead of the full 45, so the potato won't get done in the oven. This quantity of filling will make about 3 - 4 dozen 3.5 inch diameter empanadas. If you reroll the scraps, you can get about a dozen from one 9 in. crust, so you'll need four crusts for the entire batch.

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Reviewer:

Brigand13

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Garland, Texas, USA

Reviewed: Oct. 18, 2011

I don't know what an authentic tourtiere would taste like, but I found the flavor of this recipe to be bland. Otherwise, I did take the advice of other cooks who chopped and parboiled the potatoes and this seemed to work fine. The cooking instructions were fine, just not a great flavor to me. Perhaps adding some Maggi seasoning would help.

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Reviewer:

LevisGenes

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

Living In: Wichita, Kansas, USA

Reviewed: Aug. 8, 2011

We loved this. I made it exactly as written, except I only used one crust. I put it in a casserole and topped it with crust. Delicious!

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Jul. 31, 2011

I thought it was good, but members of my family did not. I changed a few things. Since I didn't have ground pork on hand, I substituted it with turkey breakfast sausage. I also used chicken bullion with spices, instead of plane. I doubled the garlic and added 2 potatos. Overall the yeast was sweet and savory, but my husband didn't care for the sweet spices.

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Reviewer:

dinner?

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Reviewed: Jun. 1, 2011

I did not have any ground pork, so I doubled the beef. Also boiled carrots and potatoes separately with some chicken gravy mix and water instead of bouillon... SO GOOD! My husband said it's a keeper! Served with a green salad and fresh sliced tomatoes... YUM!

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Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Mar. 27, 2011

Great pie, love the smell and flavour.

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Reviewer:

twofatcats

Cooking Level: Beginning

Home Town: Port Arthur, Ontario, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Jan. 20, 2011

So good, I did spice it up a little. I added 2 tsp cumin and 1/4 tsp allspice. Other reviewers said the potatoe was under cooked I don't think they chopped the potatoe small enough. Dice them just like the carrots and celery and it will turn out lovely! This is my new meat pie, so good!!!

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Reviewer:

nutnum

Reviewed: 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.

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