Elaine's Christmas Eve Tourtiere

Elaine Douglas


This is the tourtiere that I have traditionally served to my family on Christmas Eve. A Quebecois friend told me this is a Tourtiere from the St. John region of Quebec because it uses mashed potato as a thickener. Best potato for this is a mealy potato (russet or netted gems).
I usually triple the recipe because it isn’t much more work than making a smaller amount.
I sometimes change the meat to a mix of ground pork, ground turkey, ground chicken thighs, ground lean beef or ground veal. This makes the recipe a bit leaner. Pork is always the main ingredient.

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45 Min


35 Min




1 medium
potato, mashed
1/2 c
potato water
1 lb
minced pork
1 small
onion chapped finely
1 clove
minced garlic
1 1/2 tsp
1/2 tsp
thyme, dried
1/2 tsp
sage, dried
1/4 tsp
dried mustard
1/8 tsp
ground cloves
double crust pastry

Directions Step-By-Step

Boil potato in slightly salted water. Drain and reserve 1/2 c. water. Mash potato.
Combine pork, reserved potato water (if there is not enough potato water you may add more water or stock), onion, garlic and seasonings in a large saucepan. Break up the minced meat as it cooks so that it combines well with the other ingredients.
Bring to the boiling point then lower heat and simmer stirring occasionally for 25 minutes or until surplus liquid is reduced.
Remove from heat and stir in mashed potato. Taste for seasonings and add salt if needed.
Chill mixture.
Prepare double crust pastry for each pie.
Fill pastry lined pans with chilled meat mixture. Place top pastry over filling and seal. Cut decorative holes in top of pastry to allow steam to escape.
Bake at 450 degrees for 10 minutes then reduce temperature to 350 degrees for 25 minutes or until crust is golden.
The pies freeze very well before or after baking. If you freeze them unbaked, let them defrost before baking. If you freeze them baked, defrost and then warm in a 350 degree oven for a few minutes.
I often make these pies over a couple of days. I prepare the filling and pastry and chill overnight. The next day I assemble and bake the pies.

About this Recipe

Course/Dish: Meat Appetizers, Pork
Main Ingredient: Pork
Regional Style: Canadian
Dietary Needs: Dairy Free
Other Tag: Heirloom