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.
It is especially popular on Christmas Eve or after Midnight Mass. You don't have to eat the meat pie then obviously but traditionally that is when tourtière would be served.
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 the French Canadians but oddly enough, my mom doesn't like this version as it's too "mushy" (from the mashed potatoes).
She has her own version of this meat pie recipe that does not use mashed potatoes and leaves a few of the spices out. I like to eat my piece of Tourtière with a little Ketchup. Obviously optional but I 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 this recipe simply sounds odd to a born and raised California girl.
And it's not because she is not a fan of red meat. She just couldn't wrap her head around what a meat pie would look or taste like. But let me tell you when she tried it, she loved it!
🐖 What is Ground Pork
Ground pork is usually made from pork shoulder or pork butt. Sometimes a little pork loin is included.
Maybe it's because in addition to ground beef, the meat mixture calls for some ground pork. While I can buy ground pork year-round here in Southern California, I am told it is a seasonal item in certain parts of Canada.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
While you are here I suggest you check out all my other delicious Canadian Recipes. Some of the recipes are new while others are well over 50 years old but they all originated in Canada.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this French Canadian Tourtière (meat pie) recipe (see recipe card for quantities): Ground Beef, Ground Pork, Potato, Yellow Onion, Salt, Black Pepper, Ground Cinnamon, Ground Cloves, Ground Allspice, Water, Double Pie Crust, Eggs and Paprika.
🥣 How to make French Canadian Tourtière
Bake the potato using your favorite method. Peel and mash the potato.
Place the mashed potato, ground pork, ground beef, onions, spices and water in a large frying pan and simmer, stirring occasionally, until the meat has browned and the mixture is very thick, about one hour.
Preheat the oven to 350°F.
Line a deep-dish pie plate with the pie crust. Spoon in the meat filling using a slotted spoon, spreading the meat mixture evenly. Cover with the top crust. Seal the edges of the crust.
Brush the top crust with the beaten egg and sprinkle with a little paprika, if desired. Cut a few steam vents.
Bake for 45-50 minutes. If edges brown too fast, cover with a strip of foil. Serve warm.
French Canadian Tourtière (Meat Pie)
- Deep Pie Dish
- 1 lb Lean Ground Beef
- 1 lb Ground Pork
- 1 Large Baking Potato
- 1 Large Yellow Onion, finely diced
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ⅛ teaspoon Ground Allspice
- ¾ Cup Water
- 1 Refrigerated Pie Crust
- 1 Egg, Beaten
- ¼ teaspoon Paprika
- Bake the potato using your favorite method. Peel and mash the potato.
- Place the mashed potato, ground pork, ground beef, onions, spices and water in a large frying pan and simmer, stirring occasionally, until the meat has browned and the mixture is very thick, about one hour.
- Preheat the oven to 350 °F.
- Line a deep-dish pie plate with the pie crust. Spoon in the meat filling using a slotted spoon, spreading the meat mixture evenly. Cover with the top crust. Seal the edges of the crust.
- Brush the top crust with the beaten egg and sprinkle with a little paprika, if desired. Cut a few steam vents.
- Bake for 45-50 minutes. If edges brown too fast, cover with a strip of foil. Serve warm.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.