Meat Pie (French Canadian Tourtiere)

This is by far one of the best-flavored meat pies made by any culture. It is a favorite of everyone who has ever eaten at our house during the Christmas holidays. It is a wonderful way to cook ahead for a party or family meal, and easily eaten from a lunchbox. This delicious meat pie can be served at room temperature or warmed-up and eaten hot depending on the time of day you're hungry. I've yet to find anyone who didn't love Tourtiere. It is a favorite Christmas treat but is good any day of the year. Just plain, hearty, simple food. Not all cooks add the mashed potato, but we like the potatoes. If you don't want them, don't add them.



  • 2 medium potatoes, boiled and mashed (set aside)
  • 2 Tbsp. olive oil
  • 1 lb. lean ground pork
  • 1 lb. lean ground beef
  • 1 large onion, diced
  • 1 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme, crushed
  • 1 tsp. ground cinnamon
  • 1 tsp. poultry seasoning
  • 1/8 tsp. ground cloves
  • 1/4 tsp ground allspice
  • Prepared or homemade 9-10 inch double crust pie shells


Preheat oven to 425 degrees F (220 degrees C). If making your own crusts, do it now and refrigerate them until meat and potato mixture is cooked and cooling.

In a skillet, add 2 tablespoons olive oil, and saute meats with onion, salt, and pepper. You want a little caramelizing going on with the meat. When you get it the color you want, place it all into a saucepan along with garlic, water, thyme, sage, allspice, and cloves. Cook over medium heat until mixture boils; stirring occasionally.


Reduce heat to low and simmer until meat is thoroughly cooked; about 15 minutes. Most of the water should have evaporated. Add mashed potatoes and mix well.

Adjust seasonings if necessary.

If mixture seems a little too dry, add a little canned evaporated milk (about 1/4-1/3 cup). Cool mixture while you roll out the crusts.

Spoon the cooled meat-potato mixture into the pie crust. Place top crust on pie and pinch edges to seal.

Cut slits in top crust so steam can escape. Cover edges of crust with strips of aluminum foil.

Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown.

Allow pie to cool for 10 minutes before slicing.

Servings: 6-8
Time:60 Minutes Preparation Time
45 Minutes Cooking Time

Source: My friend Rose-Annette who also taught me to make French-Canadian Sugar Pie and Bisquit a' Memere (Gandmother's Cookies) almost 40 years ago. That lady was one of the most dedicated cooks I've ever met. Her homemade bread with homemade butter and sweet pickles was to die for.


By Julia from Boca Raton, FL

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July 1, 20100 found this helpful

This is Australia,s 'NATIONAL ' dish. eaten by everyone attending a football match or any other sporting event.

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July 1, 20100 found this helpful

This is the exact recipe that my MIL must use to make this delicious hoiday staple at all our family's holiday get-to-gethers. I know for sure that she made 22 of these 9" pies last Christmas, and long before New Year's, she had to make more.

Some people add turkey or veal to their meat mixture, but she does not. Since they celebrate "boxing day" the day after Christmas, I wish you could hear our guys talking about all they ate "yesterday". Each one of them ate an entire meat pie before the day was done. That, some cheese curds and her mince pie is all they want.


Thanks for the great recipe and the happy reminder.


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July 1, 20100 found this helpful

This is SuperBowl food at its best!
And every day in between.
We used to know a lady who always made this meat pie for every church party, and she never got to take home a bite of them either. We used to talk about it, and decided she'd had to have made one extra just for her and her husband, and left it at home. :-)
Thanks for the great recipe !

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July 1, 20100 found this helpful

I'm hungry enough right now to eat half of one of these right now.
We have a lot of grated carrots left over from carrot and raisin salad last week, so I'm going to cook them in with the meat and add them to my mixture. I love experimenting like that.


Thanks for a great-sounding recipe.

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July 2, 20100 found this helpful

I haven't seen or heard anything about this kind of meat pie since we were in MA, where the people eat them all the time. We first ate Tourtiere after attending a hockey game up on the side of a mountain at one of the sport's arenas there. It was hot and delicious. And the beer was flowing like wine since our team won. I had never tasted anything so good in my life.

Thank you, thank you. I'd forgotten what they were even called.


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