Tourtiere

My husband is French-Canadian. His father was born in Canada and his grandparents only speak French. His grandmother makes real French meat pie, and my husband LOVES it. He is not close to this grandmother, but he does want to get her meat pie recipe at some point. Until then, I have been trying different recipes to see if we can get close something close to the taste of her pie. He said this was close. I was not a huge fan of the sound of a meat pie, and meat with cinnamon and nutmeg??????? But this is really good!


I used this meat pie recipes from allrecipes.com as a starting point, but made a lot of changes. Unfortunately, my husband does not like onion, so I had to omit the onion. I did use onion powder, which did do the job, but I may try a Lipton onion soup mix next time.

Tourtiere (Meat Pie)
3 medium potatoes
1 lb ground pork
1 lb ground hamburger
3/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
(or, instead of individual teaspoons of cinnamon, cloves, and nutmeg, you can use 3/4 teaspoon of allspice)
3/4 teaspoon onion powder
1/4 cup chicken broth
1 box of Pillsbury pie crusts (2 crusts), room temperature

Preheat oven to 400 degrees.

Bake the potatoes in preheated oven for 45 mins to 1 hour, or until softened. Allow about 30 mins for potatoes to cool. Then, peel potatoes and mash them in a bowl.

Place mashed potatoes, ground pork, ground hamburger, all spices, and chicken broth in a fry pan. Simmer all ingredients for about 1 hour.


Line the bottom of a pie dish with one of the pie crusts. Place meat filling in crust and cover with remaining pie crust. Place cuts in top crust to vent.




Bake at 400 degrees for 45 minutes.