French Canadian Meat Pie
Savor the comforting flavors of French Canadian Meat Pie, a time-honored classic also known as Tourtière. This hearty dish pairs seasoned ground pork and beef with a touch of warm spices like cinnamon, cloves, and allspice, folded together with creamy mashed potatoes for a perfectly balanced filling. Encased in a flaky, golden pie crust, this savory delight offers a rich, rustic taste that's ideal for holidays, family gatherings, or any cozy meal. With simple ingredients and a straightforward prep, this recipe brings old-world tradition to your table with minimal effort. Serve warm with a side of tangy ketchup or a bright salad for a satisfying, crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 pound Ground beef
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Russet potato, peeled and diced
- 1 cup Water
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 9-inch rounds Store-bought or homemade pie crusts
- 1 large Egg, beaten
Instructions
Peel and dice the potato. Bring a small pot of water to a boil and cook the potato until tender, about 10 minutes. Drain, mash the potato with a fork or potato masher, and set aside.
In a large skillet or saucepan over medium heat, add the ground pork, ground beef, and onion. Cook while breaking the meat apart with a spoon until fully browned and the onion is softened, about 10 minutes. Drain off excess fat.
Add the minced garlic, ground cinnamon, ground cloves, ground allspice, salt, and black pepper to the meat mixture. Stir and cook for another 2 minutes until fragrant.
Pour in the water and add the mashed potato to the meat mixture. Stir to combine. Reduce the heat to low and let the filling simmer for 10 minutes until slightly thickened. Remove from heat and allow to cool to room temperature.
Preheat the oven to 375°F (190°C).
Roll out one of the pie crusts and place it into a 9-inch pie plate. Make sure it fits evenly into the bottom and up the sides.
Spoon the cooled meat mixture evenly into the pie crust, smoothing the top with a spatula or spoon.
Place the second pie crust over the meat filling. Trim any excess dough hanging off the edges and crimp or seal the edges with a fork. Make a few small slits in the top crust to allow steam to escape.
Brush the top crust lightly with the beaten egg for a golden finish.
Place the pie on the center rack of the preheated oven and bake for 35-40 minutes, or until the crust is golden brown.
Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.1 g | 412% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 4079 mg | 177% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.8 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 296 mg | 23% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3412 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
