Tourtiere (Meat Pie)

Tourtiere (Meat Pie)


"This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that can be gobbled up for dinner or frozen and used at a later date."

Ingredients 1 h 15 m {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
  4. Bake in preheated oven for 45 minutes, or until golden brown.
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Reviews 65

  1. 86 Ratings


I have made this tourtiere twice and here's what I learned: 1) it's better to boil the potato pieces for about 10 minutes before adding them to the meat mixture (1st time they were undercooked) 2) we thought the original recipe was pretty good, but found we didn't really care for the cinnamon and cloves, so the second time I made this, I omitted them. Might taste a little less like a true tortiere, but it sure makes a delicious meat pie that even picky kids will love. 3) If you think you have celery in your crisper and realize at the last minute that you don't, a cup of frozen peas tossed in makes a great substitute. 4)Tasty recipe and very easy.


This was okay. I used 2 potatoes and didn't use celery as I didn't have any. I shredded one carrot, and chopped another up. I chopped everything into small pieces and they all came out fully cooked. I've never had French Canadian food before, so I wasn't used to the combinations. While it was okay, I think that next time I will omit the sweet spices (cinnamon, nutmeg & cloves) and substitute savory such as marjoram, garlic powder, onion powder and maybe basil. The flavors didn't mesh together for me.


This is one I keep coming back to over and over. It's excellent.