Tourtiere Recipe

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Tuesday Cooks


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


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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



  • 1Simmer potato cubes and onion in water until potatoes are barely tender.
    Drain, but save a bit of the potato water.
  • 2Heat oil in skillet.
    Add beef and pork; break up with a fork.
  • 3Add garlic, cinnamon, cloves, salt and pepper to taste.
  • 4Cook and stir just until the meat is no longer pink.
    Combine meat and potatoes, adding a little potato water if mixture is dry.
  • 5Fit 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.
  • 6Bake 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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