Tourtiere (Meat Pie)

Tourtiere (Meat Pie)

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About this recipe: 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.


Serves: 6 

  • 230g lean minced beef
  • 230g minced pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup (190ml) water
  • 1 stalk celery, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cubes chicken bouillon
  • 1 bay leaf
  • 1 large potato, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 (24cm) unbaked deep dish pie crust
  • 1 egg yolk
  • 1 tablespoon water

Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  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 175 degrees C (350 degrees F).
  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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