Tourtiere (Meat Pie)
User Reviews
5
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Prep Time
35 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 45 mins
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Servings
6 slices
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Calories
558 kcal
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Course
Main Course, Dinner
Tourtiere (Meat Pie)
Description
The Tourtiere (Meat Pie) recipe uses lean ground pork and beef blended with finely diced onion, garlic, and mashed potatoes, producing a rich filling that is subtly seasoned with sage, thyme, allspice, and cloves for a warm, aromatic profile. These spices provide a classic taste without overwhelming the meat’s natural flavors. The mixture is simmered with beef broth until thickened, sometimes incorporating breadcrumbs to achieve the right texture to hold the pie together.
Assembled in a deep-dish pie plate lined with a double crust, the pie is carefully sealed with slits on top to vent steam, then baked at a high heat until the crust is golden and the filling bubbly. The result is a comforting pie with a crisp outer layer and a dense, flavorful filling that slices cleanly once rested briefly.
This meat pie is traditionally served warm and benefits from sitting 10-15 minutes after baking to let juices reabsorb, improving sliceability. It is a substantial meal, often served on its own or accompanied by simple sides.
The recipe allows for making the filling or entire pie in advance and freezing for later use, making it practical for planning meals ahead. Using store-bought pie crust can save time while maintaining the classic texture and flavor.
Ingredients
- 1 pound ground pork lean
- ½ pound ground beef lean
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 large russet potato peeled & cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon sage ground
- ¼ teaspoon thyme dried leaves
- ½ teaspoon ground allspice
- ⅛ teaspoon cloves ground
- ½ cup beef broth or beef stock
- 1-2 tablespoons bread crumbs if needed
- 1 pie crust 9 inch, double
Instructions
- Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.
- While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
- Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
- Preheat oven to 425°F.
- Line a deep-dish pie plate with the dough and add the meat pie filling.
- Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
- Bake for 45-55 minutes or until bubbly and crust is golden.
Notes
- Prepared pie crusts can be used to simplify assembly.
- You can premake the filling or prepare the entire pie and freeze it before baking for convenience.
- Cut slits in the pie’s top crust to allow steam to escape and prevent bursting.
- Letting the pie rest 10-15 minutes after baking helps the filling set and makes slicing easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 558 | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 79mg | 26% |
| Sodium | 742mg | 31% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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