Pere Beaudry's Tourtiere

Jo Zimny Recipe

By Jo Zimny EmilyJo

Prep Time:
Cook Time:

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
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

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Jolayne Cooper jwcooper
Jan 2, 2013
I made this and we had it for our Christmas dinner along with mashed potatoes, gravy and cranberry sauce, as you suggested. LOVED IT!!!

I made it with ground beef and Italian sausage. Next time I am going to find some ground venison and use that. My brother in-law brought us some the day after I made this, so I have it in the freezer, until I make this again, and I will make it again.

Thanks for sharing.
Connie Tucker justshootme
Jun 25, 2012
Adele, thank you! I just printed the pastry recipe and plan to make it as soon as I can get to the grocery store for the butter and sour cream!
kathy turbitt turbie
Jun 25, 2012
Looks great:) My Grandmothers recipe for tourtiere pie was from her Mother in France--will share it soon:) Would love to use your crust with it:)
Jun 25, 2012
Yes, Connie. It's actually one of two recipes I've posted which I just started doing in the last week or so. One is mine, this is one I found after an indepth search. You can also see how it looks if you open up my photo album. It puffs up more than the typical pie pastry. Let me know what you think. I used Jo Zimny's Pere Beaudry's Tourtiere recipe as a base and just went from there. Also as she shared with us, I made a cranberry relish and mashed potatoes to go with it. This dish not only has a lot visual appeal for me, it's delicious and lends itself to any number of variations which I love.
Connie Tucker justshootme
Jun 25, 2012
Wow, Adele, I never heard of that kind of pastry. Can you post the recipe?