Meat Pie (Tourtiere)

Meat Pie (Tourtiere)


"French Canadian Tourtiere. Contains pork, potatoes, onions and spices."


servings 485 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
  2. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
  3. Meanwhile, prepare your pastry.
  4. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
  5. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
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  1. 172 Ratings


I am french canadian and meat pie has been a family tradition for years, made by my Memere's, but is a long lost art as we have americanized our traditions. I made it this thanksgiving with the ...

This is an excellent tourtiere recipe. I have been making tourtieres for 46 years and this is great. I have always added some garlic and I don't think the egg and paprika are necessary because...

I cooked the potato in the microwave to save time. I also used Pillsbury pie crusts. I cooked the pork, then added the other ingredients until well mixed. I didn't simmer it for 1 hour and it tu...

Fantastic! Tasted like someting right out of the 18th century Scottish Highlands! I made this last night, taking into consideration some of the suggestions from other reviewers. I made a few m...

This recipe is the exact traditionnal French Canadian tourtière that I've grown up to eat Christmas after Christmas. My grandmother's tourtière tasted exactly like this, except that she never u...

This is the best recipe for tourtiere that I have encountered. It brings back memories of the post Midnight Mass meal and Christmas morning breakfast that my momma would create. (Try a thin slic...

Perfect!! I too used 1/2 pork & 1/2 hamburg. Hubby said it tasted just like the pies his grandmother used make. (He even called his mother to tell her!) Thanks for the post!!

I love making this! My Aunt makes it every year for our traditional Christmas meal. I can't imagine Christmas any other way. I'll also make the meat filling as another form of stuffing for Th...

Very good recipe, it would have been nice to know that it can be served hot or cold. As a child we always had it hot before midnight mass Christmas Eve, and cold with cheese and fruit in the mo...