Meat Pie (Tourtiere)

  • Prep Time: 30 mins
  • Total Time: 5 hrs 30 mins
  • Serves: 6,Yield: 1pies

    • About This Recipe

    “Raised in Quebec, this recipe was a big family favorite. It was traditional in our household to make a large batch of these pies at Christmas, and give them out to friends and neighbors.”

    Ingredients

  • 1lblean ground beef
  • 1lbground lean pork
  • 1largeonion( diced fine)
  • 1stalkcelery( diced fine)
  • 1largepotato( small cubes)
  • 4clovesgarlic( crushed)
  • 6wholecloves
  • 1teaspoonallspice
  • 1teaspoonsage
  • 1dashpepper
  • 24ouncesbeef bouillon
  • 1pie crust( or frozen)

    • Directions

  • In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
  • Add bouillon-bring to boil and then simmer on low heat for 3-4 hrs.
  • This recipe works equally as well in a slow cooker.
  • Drain off excess liquid-cool meat mixture& remove any visible cloves.
  • Fill the two shells with 1/2 the meat mixture each, cover with top crust, seal edges and score to allow steam to escape.
  • Bake at 425 for approximately 45 mins or until the crust is golden brown.

    • Reviews

  • “Meat Pie was some thing that my mother would make every christmas and thanksgiving. She would make 10 pies because everyone loved it so much & wanted leftovers. Since my mother passed away I have searched for a recipe that was close to hers so i could work with it.I changed the following *Used potatoes(5) and boiled them to mash them to mix in with the beef and pork, also NUTMEG IS THE KEY, it adds sooo much more flavor.Great recipe!”

  • “I definitely recommend grating the potato rather than cubing it. It made a world of difference in binding the meat together. I also added some leftover mashed potato and it worked beautifully. Hint. Use more potato! :)”

  • “The outcome was rather disappoining as I have never made a tourtiere before and the directions weren’t very helpful. If I had made one before it may have helped. The flavor was good but I didn’t understand how to construct it. It says one pie shell and then it says to fill two shells? Then cover with pie crust. How do you do this with one pie crust as specified in the ingredient list? For a first timer… it would have helped to have had better directions.It wasn’t easy for me to follow. Jelly”

  • “This was my first time making a tourtiere, usually my father in law does it. This year however my DH asked me to do it. It was great! I admit I never really liked them, but I even enjoyed this one! Thanks for sharing!”

  • “Very good Tourtiere! This will be about the 5th year I’ve used the recipe for Christmas. My only change is I use a tea-biscuit dough for the crust and grate the potato. Its a huge hit with my-expat friends here in Korea who I do Christmas dinner with and our Korean family and friends love it too.”

  • “This wasn’t good and I made it for xmas eve for 12 people!The meat has no binding so it came out of the oven looking beautiful and then looked like a big pile of ground beef when served!Really it tasted pretty much the same way.The only good thing is i really like the tasst of allspice and it tasted like allspice with ground beef”

  • “i LOVE tortiere – my mother always makes this and it’s fantastic! try adding some apples :)”

  • “This is fantastic, and so easy. I have made this many, many times for my family, and we always enjoy it. I cook the meat mixture into two pies. And have added a finely diced carrot once or twice, just for a change and it was ok, but better without.”

  • “This is sooo good!I made it as written and everyone really enjoyed it.As it cooks the flavors just come out.I will definately be making this again.”

  • “The satisfied smiles and empty pie dish testified to the delicious flavour of this dish.It tasted just like my grandmaman’s.The only thing I did different was to grate the potato instead of cube it.Thanks for the memories, and a great recipe!”

  • “This is an excellent recipe, served it during the holidays, it was a hit.”

  • “A wonderful recipe!I did change a couple of things though; an extra pound of meat (venison), dried clove instead of fresh and I used water instead of beef bouillion when cooking.Turned out great, thanks for sharing the recipe!”

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