Name: French Canadian Tourtière (Meat Pie)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 1 lbs Ground Beef (Lean); 1 lbs Ground Pork; 1 Large Baking Potato; 1 Large Yellow Onion (Finely Diced); 1/2 Tsp Salt; 1/2 Tsp Ground Black Pepper; 1/2 Tsp Ground Cinnamon; 1/4 Tsp Ground Cloves; 1/8 Tsp Ground Allspice; 1/2 Cup Water; 1 Double Pie Crust; 1 Egg(s) (Beaten); 1/4 Tsp Paprika

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A classic French Canadian dish popular around the Holidays. This is such a flavorful meat pie.

This French Canadian Tourtière (Meat Pie) is a dish I used to eat as a kid over half a century ago. This recipe is a common dish in Quebec, Canada. Very popular around the Holidays.

There are a few different ways to prepare a classic Canadian meat pie, but in my opinion, they are all great. This recipe is popular with many but oddly enough, my mom doesn’t like this version as it’s too “mushy”.

She has her own recipe that I will post at a later date. I also like to eat my piece of Tourtière with a little Ketchup. Optional obviously but thought I would share in case you decide to try this delicious recipe.

I will admit that it took me a bit to convince the wife to try this meat pie. Not because it’s not good, but because for a born and raised California girl, this recipe simply sounds odd.

Not because she is not a fan of red meat. She just couldn’t wrap her head around what a meat pie would look like or taste like. But let me tell you when she tried it, she loved it! For another Canadian classic, make sure you check out my Canadian Cinnamon Sugar Beaver Tails recipe.

How to make French Canadian Tourtière

1- Bake the potato using your favorite method. Peel and mash the potato.
2- Place the mashed potato, ground pork, ground beef, onions, spices and water in a large frying pan and simmer until very thick, for about one hour.
3- Preheat oven to 350°F.
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 a steam vent. Bake for 50 minutes. If edges brown too fast, cover with a strip of foil. Serve warm.

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5 from 2 votes