Tourtiere (French Canadian Meat Pie)

What You’ll Need to Make Tourtiere

• Ground Pork – A softer ground meat, the addition of ground pork to tourtiere helps the pie to not dry out while cooking.

• Ground Beef – 80/20 ground beef may be used for this meal as the meat is browned and the grease drained before using.

• Onion – We use one medium yellow onion, about 1 cup, diced. White onions, sweet onions, red onions, or even shallots may be used instead.

• Pantry Spices – Allspice, nutmeg, ground cloves, oregano leaves, onion powder, garlic powder, kosher salt and black pepper.

• Mashed Potatoes – for best results, instant mashed potatoes should not be used.

• Cornflakes – Crushed. Using cornflakes in tourtiere helps to bind and adds a little bit of corn taste to the pies. Breadcrumbs may be substituted.

• Beef Gravy – helps to enhance the flavor of the tourtiere and increase the moisture content.

• Pastry – For convenience, we use 2 thawed deep dish pie shells with “unroll and bake” pie crusts for the tops. You can use homemade pastry (make a double batch) if you prefer.

• Large Egg – beaten with a tablespoon of water, an egg wash will give the top of the pie a shiny, golden brown appearance.

How To Make Tourtiere

Hearty and satisfying, Tourtiere, or French Canadian Meat Pie, is a traditional cold weather comfort food. This savory mixture of ground meat, mashed potatoes, gravy and warm winter spices baked into a pastry shell is perfect for Christmas eve, a holiday meal or any chilly winter meal.

In a large skillet over medium-high heat, cook ground pork until cooked through and no longer pink.

Drain and remove to a large bowl.

To the same skillet, add ground beef, onions and all spices and cook until browned.

Drain and add to the large bowl.

To the bowl add mashed potatoes, cornflakes and gravy and stir until well combined.

Taste and season with additional salt, pepper and spices if desired.

Pour the mixture evenly into two deep dish pie shells.

Cover with “unroll and bake” pastry.

Trim excess from edges and then crimp the edges with a fork.

Cut a few small slits in the top crust to vent.

In a small bowl, create an egg wash by beating together the egg and 1 tablespoon of water until frothy. Using a pastry brush, brush the crust with the egg wash.

Preheat the oven to 350 degrees F with the rack positioned in the middle.

Bake for 1 hour until golden brown. Serve immediately. Enjoy!