Reviewed: Oct. 19, 2007

Best Tourtiere recipe yet! Very tasty combination of spices, strong, but not strange or anything. Excellent instructions.

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Darryl

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Reviewed: Jul. 26, 2007

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

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LEMURONE

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Reviewed: Mar. 19, 2007

This was very good! I did the recipe exactly as written and it came out perfectly. I used a roll out premade crust. I've seen this recipe with Paprika and I'll probably add that next time. Otherwise, the mincing was the hardest thing. I'll definitely use my food processor next time.

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Amihan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Mill Valley, California, USA

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Reviewed: May 13, 2006

After reading the reviews I tried to tweak this to our liking. I love experimenting with ethnic foods but also like to please my family so in place of bouillan and water I used 99% fat free beef broth, excluded the bay leaf since my husband hates bay leaf and cut back on the cinnaman, cloves and nutmeg, though it turned out ok it was not well received in my family. But thats the great thing about all recipes, you make what you like. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: 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.

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WILDRUNNER

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Utica, New York, USA

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Reviewed: Feb. 22, 2006

**Please note that while the ingredient list states that 1 pie crust is needed, the directions refer to 2** Although I am partial to Cincinnati-style chili, and am used to beef flavored with cinnamon and cloves, I thought the measurements in this recipe were a tad excessive. I wish I'd added them a little at a time - they were so strong, I had to omit the allspice completely. I managed to avoid the undercooked vegetable problem by adding more stock to the meat mix, and simmering it for about 12 mins. Perfect. Thanks, Wendy!

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Caroline C

Cooking Level: Expert

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Reviewed: 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.

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OHIOMOM1

Cooking Level: Expert

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Reviewed: Nov. 16, 2005

My mother turned her nose up at this at first. She said it smelled like a mince meat pie, which she KNEW she didn't like. After she tried it though, she was wowed. Has asked me to make it again for her. I liked the cinnamon and cloves, gave it a very nice hearty flavor.

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Casserole Queen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 12, 2005

This was very good... next time though I will make my own crust instead of using a ready made one and pre cook the potato a bit so I can use bigger chunks instead of small. My husband gobbled it up. Thank you

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 5, 2004

These pies taste just like the ones my mother-in-law made. Very good. Thank you.

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CINDYA56

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Reviewed: Apr. 9, 2004

This had a very dry crumbly texture that was not what I was looking for in a meat pie. Also, the potatoes were still very firm which made the whole meal a flop.

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Willows

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Reviewed: Sep. 5, 2003

An outstanding recipe that always goes over well. Lots of chopping (thank goodness for food processors), but the end result is always great. Use the leanest meat you can find! Thanks!

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claudygirl

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Reviewed: Jan. 19, 2003

Excellent! I've had true French Canadian Tourtiere before, and this tasted almost as good!

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ABSINTH1

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Reviewed: Jan. 2, 2003

Delicous - took one to my sister's house for Christmas. Everyone liked it!

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JSquared1970

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Harrow, Ontario, Canada

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Reviewed: Dec. 30, 2002

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.

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JOSEE SIMARD

Cooking Level: Expert

Living In: Farnham, Quebec, Canada

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Reviewed: Jan. 23, 2002

We made this at work has a great taste and very easy to make!!

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stacy

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Reviewed: Jan. 23, 2002

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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STEPH1SUE

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Tourtiere (Meat Pie)

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