Tourtier (French Meat Pie)

This is recipe passed to me from my mother in-law, who's mother and grand mother passed it down the line. It's tasty and I am lucky if I can get it in to a pie shell before most is grabbed in a bowl with crusty bread.



  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 2/3 cup chopped onion (fairly small)
  • 1/4 cup chopped celery (fairly small)
  • 1 clove chopped garlic
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. bisto (beef gravy powder)
  • 1 1/2 cups cold water


Fry meat separately till cooked set aside, then fry onion, celery, garlic, salt and pepper until just softened then return meat to pan. Mix well. Mix water and bisto together and pour over meat mixture. Heat mixture till it thickens and pour into prepared pie shell cover with top crust and bake at 350 degrees F.

This is very easy to double. And most times you need to because it does not make it to the pie shell.

It's great on it's own in bowl with crusty bread.

Servings: 6
Time:20 - 30 Minutes Preparation Time
30 - 40 Minutes Cooking Time

By Donna from Foymount, Ontario

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