Meat Pie (Tourtiere)
"Raised in Quebec Tourtiere was a big Christmas favourite.I created this recipe using a combination of flavours from my Aunt, and my second Mum's recipes. I usually make this recipe from memory, but had so many requests for the recipe, that I decided to write it out to share- Enjoy!!!!"
photo by HotPepperRosemaryJe
- Ready In:
- 5hrs 30mins
- Ingredients:
- 12
- Yields:
-
1 pies
- Serves:
- 6
ingredients
- 1 lb lean ground beef
- 1 lb ground lean pork
- 1 large onion (diced fine)
- 1 stalk celery (diced fine)
- 1 large potato (small cubes)
- 4 garlic cloves (crushed)
- 6 whole cloves
- 1 teaspoon allspice
- 1 teaspoon sage
- 1 dash pepper
- 24 ounces beef bouillon
- pie crust, top and bottom
directions
- In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
- Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
- This recipe works equally as well in a slow cooker.
- Use a potato masher to mash meat/potato mixture to desired consistancy.
- Drain off excess liquid-cool meat mixture& remove any visible cloves.
- Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
- Bake at 425 for approximately 45 mins or until the crust is golden brown.
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Reviews
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Meat Pie was some thing that my mother would make every christmas and thanksgiving. She would make 10 pies because everyone loved it so much & wanted leftovers. Since my mother passed away I have searched for a recipe that was close to hers so i could work with it. I changed the following *Used potatoes(5) and boiled them to mash them to mix in with the beef and pork, also NUTMEG IS THE KEY, it adds sooo much more flavor. Great recipe! -
I definitely recommend grating the potato rather than cubing it. It made a world of difference in binding the meat together. I also added some leftover mashed potato and it worked beautifully. Hint. Use more potato! :) -
The outcome was rather disappoining as I have never made a tourtiere before and the directions weren't very helpful. If I had made one before it may have helped. The flavor was good but I didn't understand how to construct it. It says one pie shell and then it says to fill two shells? Then cover with pie crust. How do you do this with one pie crust as specified in the ingredient list? For a first timer... it would have helped to have had better directions. It wasn't easy for me to follow. Jelly -
This was my first time making a tourtiere, usually my father in law does it. This year however my DH asked me to do it. It was great! I admit I never really liked them, but I even enjoyed this one! Thanks for sharing!
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Very good Tourtiere! This will be about the 5th year I've used the recipe for Christmas. My only change is I use a tea-biscuit dough for the crust and grate the potato. Its a huge hit with my-expat friends here in Korea who I do Christmas dinner with and our Korean family and friends love it too.
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Tweaks
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A wonderful recipe! I did change a couple of things though; an extra pound of meat (venison), dried clove instead of fresh and I used water instead of beef bouillion when cooking. Turned out great, thanks for sharing the recipe!
RECIPE SUBMITTED BY
Lovecookin
United States
