Jo Zimny Recipe

Pere Beaudry's Tourtiere

By Jo Zimny EmilyJo

Recipe Rating:
 11 Ratings
Prep Time:
Cook Time:
Cooking Method:

Jo's Story

My father baked this simple and delicious pie every Christmas Eve. We used to serve gravy, mashed potatoes and cranberries on the side. This one is a winner. You will need 2-9 inch pie crusts for this pie.
Thanks Dad!

Blue Ribbon Recipe

Notes from the Test Kitchen:
We second that; this recipe is a real winner. It's a Blue Ribbon winner, in fact! Hearty and satisfying, this one ranks pretty darn high in the world of comfort foods. Mash a few potatoes, toss a salad, and you have one soul-warming meal.


1/2 Tbsp
olive oil
1 medium
onion chopped
1 lb
ground beef, moose or veal
1/2 lb
lean ground pork
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1 clove
garlic chopped fine
1/4 tsp
dried thyme or oregano
1/2 tsp
1/4 c
1 tsp
1/8 c
9 inch pie crusts

Directions Step-By-Step

Preheat oven to 450'F
In a skillet, cook the onion, garlic and spices on medium low heat in the olive oil. When the onion is transparent, add the meat. Let simmer stirring occasionally until meat is cooked through.
Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture. The gravy inside the pie helps keep it nice and moist.
Put the bottom crust in the pie pan and add the cooked meat. Put the top crust on and brush with the cream.
Bake in the 450'F oven for 10 minutes, then turn down to 350'F and bake for 20 minutes until golden on the top. Enjoy!

About this Recipe

Course/Dish: Beef, Pork, Savory Pies
Main Ingredient: Beef
Regional Style: French
Collection: Festive Feasts
Hashtags: #moose, #Veal, #pork, #beef