“This is a traditional french Canadian meat pie recipe from my Grandmother. It is also known as Tourtiere. We had to sit with her one day while she made it so we could write down the amount of the ingredients since she never measured anything when she made meat pies. This recipe will make extras for freezing.”
- 1 pound ground beef, extra lean
- 1/2 pound ground veal
- 1/2 pound pork
- 1 large onion, finely chopped
- 1 teaspoon salt & pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice*
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves*
- 4 large potatoes, cooked and mashed
- 1 cup bread crumbs (more or less as needed)
- Pie crust for 2 to 3 pies depending on how full you fill them.
*doubled allspice and added cloves from my Gramma’s recipe
- In large skillet fry beef, veal and pork until browned.
- Add onions, then seasonings, let fry until aromatic.
- Cover with water and simmer, covered, 2 hours.
- While meat is cooking, cook & mash potatoes
- Preheat oven to 375F so ready when pies are filled
- Add mashed potatoes and bread crumbs until water is soaked in (use more or less bread crumbs if you need to).
- Mixture should be cooler now, let rest if still very hot.
- Place mixture in pie shells. Place top crust on top of each pie and pinch edges to seal. Put slit in top of each pie to let steam escape.
- Bake until golden borwn, about 1 hour.
Yield: enough for 2 to 3 pies