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


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.

About this Recipe

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