Tourtiere Recipe

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This recipe was prepared by Louise Casey, a Curious Cuisiner member, for the December 2014 meeting. Louise adds: "This is a traditional French Canadian dish that is often served at Christmas."


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makes 2 pies
30 Min
40 Min


  • 1 large
    potato, peeled, diced
  • 2 medium
    onions, coarsely chopped
  • 1 Tbsp
    vegetable oil
  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 1 clove
    garlic, minced
  • 1/2 tsp
  • 1/4 tsp
    cloves or allspice
  • ·
    salt and pepper to taste
  • ·
    pie pastry (enough for 2 pies), rolled thick



  1. Simmer potato cubes and onion in water until potatoes are barely tender.
    Drain, but save a bit of the potato water.
  2. Heat oil in skillet.
    Add beef and pork; break up with a fork.
  3. Add garlic, cinnamon, cloves, salt and pepper to taste.
  4. Cook and stir just until the meat is no longer pink.
    Combine meat and potatoes, adding a little potato water if mixture is dry.
  5. Fit pastry into 9" deep dish pie plate.
    Fill with hot meat-potato mixture.
    Cover with remaining pastry.
    Build up edge and crimp.
    Slit top crust in several places.
    Brush with beaten egg, if desired.
  6. Bake at 425 for 15 minutes.
    Reduce oven temperature to 375 and bake 15-25 minutes, until crust is nicely browned.
    Serve hot or warm.

    NOTE: Meat mixture can be put in Ziploc bags and frozen. Thaw out and put in pie crusts, then bake as above.

Printable Recipe Card


Course/Dish: Savory Pies
Main Ingredient: Beef
Regional Style: French
Hashtags: #potato, #meat pie, #pork, #beef

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