Meat Pie (Tourtiere) (Plus VIDEO) (2024)

This traditional French-Canadian meat pie, called tourtiere, is hearty, comforting, and simple to make. The delicious Northern comfort food is traditionally served on Christmas Eve, and it’s made with a savory mix of beef and pork. It is an economical choice because it is mainly ground meat–no expensive steak here.

I’m not going to fake knowing much about Canadian food. However, when a friend introduced me to this incredible meat pie, I knew I could do it.

Savory ground meat with spices and onions with mashed potatoes. Does it get any better? If you want a switch from the traditional holiday turkey, then this is it. And tourtiere doesn’t have to be served steaming-hot, taking off some of the pressure to get it from the oven to the table.

The aunties and grandmas of the past often used wild game, like venison and pheasant, for the meat. They don’t use cayenne, so I left it out to honor the traditional meat pie recipe. Just to let you know, it was really hard. But if you want to add ¼ of a teaspoon of ground cayenne, I won’t tell a soul.

Bell’s seasoning was the original source of the dish’s incredible flavor. One hundred and fifty years later, you can still buy it in New England and Canada.

I never heard of it before this, but the blend is pretty good. After playing around with the ingredients, I came up with my own mix for a super simple recipe.

What is Tourtiere?

Tourtiere is a savory mix of ground beef and pork, sauteed onions, garlic, thyme, a wonderful blend of spices, and potatoes in a flaky deep-dish pie crust. Of course, homemade pie crust is the best. However, if you don’t have time, store-bought will do.

Like my Creole Seasoning recipe, this recipe has as many variations as there are aunties and grandmas. So before you start leaving comments that this isn’t the way my grandma made it, I know, I know! This is MY version.😉

While not everyone can agree on the recipe, all of the French-Canadians and New Englanders I’ve talked to about it agree on one thing. Tourtiere is all about family.

Don’t eat it alone, though it might be tempting! This mouthwatering meat pie is meant to be shared with family and friends.

Tourtiere Meat Pie Ingredients

• Potatoes are a controversial ingredient. But they add starch for a more filling meal, and I love potatoes, so why not?
• Ground Beef and Pork make up the main ingredients in the incredible meat pie. However, you can use any ground meat; just make sure it’s a total of two pounds.
• Garlic is such a savory flavor enhancer. And besides that, it’s good for you! I have a trick for mincing garlic easier.
• Thyme is an aromatic herb that reminds me of minty oregano. It is essential for an authentic tourtiere meat pie.
• Onion adds flavor, balance, and substance to this overwhelmingly meaty dish. Yes, it does bring tears to my eyes, but there’s an easier way to chop onions.
• Bay Leaves add a delightfully yet subtle minty aroma for an authentic flavor to the recipe.
• Celery is a staple vegetable in Cajun cuisine, which was influenced by the French. Remember the holy trinity? Onions, bell peppers, and celery.
• Allspice, Mustard Powder, Nutmeg, Cloves, Sage, Salt, and Pepper are the spices I chose for this meat pie recipe. But you can adjust them for your likes.
• Beef Bouillon adds flavor without too much liquid because you want a meat pie, not soup. And if you’re one of those people that make bone broth concentrate, now’s your chance to use it.
• Pie Crust – This flaky deliciousness holds the filling and makes the meat pie that much richer. However, if you run too short on time to make it from scratch, no worries. The store-bought pie crust will do in a pinch. Your secret is safe with me.

Alternative Ingredients

• Spices – Cinnamon, allspice, cloves, and nutmeg are all in the typical spice mix for tourtière. However, if you don’t have them all, do the best you can with what you’ve got. Why stress yourself?
• Ground Meat – My recipe calls for equal amounts of ground beef and pork. But you can use other types of ground meat. I’ve recently tasted venison, and that would work great. The original tourtiere recipe included wild meat, so go for it.
• Celery – Not much replaces celery. If you don’t have any or don’t like it, you can leave it out.

Tips & Tricks

• For the best pie crust, keep your dough cold and work quickly. This means the filling needs to cool completely before assembling it.
• You can put the meat pies in the freezer for a few minutes or up to half an hour if you think it’s too warm. Then put it directly in the preheated oven.
• The filling can be prepared beforehand (even a day or two before) and refrigerated. That way, it has time to flavor and chill.
• Saving some of the water from the potato helps keeps the mixture from drying out in the oven.
• This recipe is extremely flexible. I mean, just about anything goes with meat and potatoes, right? Adjust the seasonings to your tastes, and it also goes well with the gravy.

Make-Ahead & Storage Instructions

Since French Canadians and New Englanders traditionally serve this tourtiere recipe on Christmas Eve, it is a life-saver to make it ahead of time. It’s pretty standard for families to make several ahead of time and freeze them for later.

Freezing

Another option is to make the filling, freeze it, and make the pie later. You can freeze the meat filling for up to four months, allow it to thaw overnight in the refrigerator, and pick up where you left off.

The suggested way to freeze tourtiere is to chill both the pie crusts and the meat filling. Then assemble the pies in freezer-to-oven-safe pie dishes freeze them.

As soon as they’re frozen, you can slide them out of the pie plate, wrap them well in freezer wrap, and put them back in the freezer. (They should last up to four months in the freezer.)

Baking Frozen Meat Pie

When you’re ready to enjoy this exquisite meat pie recipe, unwrap, cover with foil, and pop the frozen pie in a preheated oven (375℉/190℃), and about an hour later, you will have a steaming tourtiere on the table.

The frozen pie needs almost twice the baking time as a fresh one. Just check the center to make sure it’s hot all the way through.

FAQs

More Meaty Recipes

• Easy Meatloaf – Comforting and filling, the incredibly easy recipe turns weeknight meals into memorable occasions.
• African Beef Stew – This savory beef stew is a traditional holiday meal in my part of the world.
• Ground Beef Curry – Spicy ground beef with potatoes and peas is a one-pot meal fit for a king.
• Swedish Meatballs – The ridiculously delicious meatballs in a cream gravy over egg noodles or mashed potatoes are a match made in heaven.
• African Meatballs in Tomato Sauce – Tender melt-in-your-mouth meatballs in a savory tomato sauce over spaghetti is one of the go-to meals that I know my son will devour.

How to Make Tourtière (Meat Pie)

Mashed Potatoes

• Peel and clean potatoes – Peel the potatoes, removing spoiled spots, such as bruising and discoloration. Then cut them into big even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
• Wash the potatoes – Rinse the potatoes until the water runs clear. Put the potatoes in a large pot with about 1-2 teaspoons of salt and enough water to cover the potatoes.
• Boil them – Bring to a boil, cook until potatoes are fork-tender—drain water from the potatoes, reserving about 1 cup of the water. (Photos 1 & 2)
• Dry the potatoes – Return potatoes to the stove and simmer for about a minute to remove moisture from the potatoes. (Photo 3)
• Mash them – Transfer potatoes into a large bowl and mash with a potato masher. Season with pepper and let them cool. (Photo 4)

Mix Spices

• Combine spices in a small plate or bowl – allspice, sage, cinnamon, ginger, nutmeg, mustard, clove, and cayenne – together in a small bowl. Set aside. (Photo 5)

Beef Filling

• Saute veggies – Melt butter and oil in a large skillet over medium heat. As soon as butter melts, add diced onions, garlic, celery, and bay leaves. Cook for about 2-3 minutes. (Photos 6 & 7)
• Add the spices – Stir in the spice mixture and continue cooking for about a minute. (Photo 8)

• Cook the meat – Add ground pork and beef, followed by one cup of potato liquid. Bring to a boil, reduce heat, and continue cooking on low heat until meat is very soft and tender with a paste-like texture (this helps the pie filling hold its shape) and little liquid is left in the skillet. Add beef bouillon poweder and stir. (Photos 9 & 10)
• Stir in mashed potatoes, cook for about a minute. Remove saucepan from and let the meat mixture cool to room temperature before proceeding with the next steps. (Photo 11 & 12)

Meat Pie Crust Dough

• Prepare the dough – Make meat pie dough using this homemade version, or use store-bought pie dough. Remove one pie dough from the refrigerator and let it sit out for about 8-10 minutes.
• Roll out the dough – Place dough on a clean, floured board or surface. Roll out dough using a rolling pin into a 12-inch circle, about ⅛ of an inch thick. Gently settle the crust into the pan, being careful not to pull or stretch it. (Photo 13)
• Form the pie – Carefully transfer the dough to a 9-inch pie pan (1-2 inches deep), gently fit it in, trim any excess dough hanging on the edges. (Photo 14 & 15)
• Add meat pie filling to the pie pan. (Photo 16)

Finishing Touches

• Top pie with other crust – Roll out the other pie dough into a 10-inch circle, and place over meat filling. Tuck in any excess hanging bottom crust over the edge of the top crust, pinch, and seal the dough. (Photo 17)
• Crimp the edges of the crust and decorate, if desired, with extra dough. (Photo 18)
• Cut small slits in the top crust so steam can escape. Brush with an egg wash for a nice golden brown finish. (Photos 19 & 20)
• Bake at 375℉/190℃ for 30-35 minutes or until golden brown.
• Almost there – Let the meat pies cool to almost room temperature before serving.

Watch How To Make It

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