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Meat Pie (Tourtiere)

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“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!!!!”
5hrs 30mins
1 pies

Ingredients Nutrition


  1. In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
  2. Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
  3. This recipe works equally as well in a slow cooker.
  4. Use a potato masher to mash meat/potato mixture to desired consistancy.
  5. Drain off excess liquid-cool meat mixture& remove any visible cloves.
  6. Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
  7. Bake at 425 for approximately 45 mins or until the crust is golden brown.

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