Tourtiere (Meat Pie)

Tourtiere (Meat Pie)

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"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
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Nutrition

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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Directions

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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

66
  1. 87 Ratings

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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)...

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 coo...

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