Meat pie (Tourtière)

    1 hour 25 min

    This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that originates from Quebec. It can be gobbled up for dinner or frozen and used at a later date.

    134 people made this

    Serves: 6 

    • 250g minced beef
    • 250g minced pork
    • 1 small onion, finely chopped
    • 1 clove garlic, minced
    • 180ml water
    • 1 stick celery, finely chopped
    • 1 carrot, finely chopped
    • 3 chicken stock cubes
    • 1 bay leaf
    • 1 baking 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 recipe pastry for a 23cm covered pie
    • 1 egg yolk
    • 1 tablespoon water

    Prep:30min  ›  Cook:55min  ›  Ready in:1hr25min 

    1. Brown beef and pork with onion and garlic in a large frying pan. Drain and stir in 180ml water, celery, carrot, stock cubes and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
    2. Preheat oven to 180 C / Gas mark 4.
    3. Stir potato, pepper, cinnamon, cloves and nutmeg into the pan mixture, then spoon mixture into a pastry lined pie plate. 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 pastry and seal edges. Make several slits in top pastry; brush with remaining egg mixture.
    4. Bake in preheated oven for 45 minutes, or until golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (85)


    DEEEE-licious! It's the mixture of herbs and spices make this pie so scrummy!!  -  29 Nov 2010


    This was a WONDERLICIOUS dish. Here in the states it you usually dont by "minced" meat. I had some pork and steak and minced it myself. This was so different and wonderful all at the same time. It was pretty easy and not too complicated and I got to use spices that I would never have thought of to use in meat. Thanks for sharing.  -  08 Feb 2011


    This was a good recipe which I will make again. The only change I would recommend is to cook the diced potato with the mince and other veg. I added it later as stated in the recipe and it was still nearly raw when the pie was cooked.  -  14 Aug 2012