Tourtiere a.k.a. Meatpie
I had a dilemma. I was asked, by a friend, for something that was truly French Canadian. He wanted to showcase my culture as I had assisted in his love of cooking. He asked for Tourtiere. Oh boy, how embarrassing, I didn’t know how to make one and heck didn’t even have a recipe.
Had a girls night and a friend of mine was serving Tourtiere. It was amazing. So this goes out to my friend Louise Mallet. Thank you for the recipe.
- 3 lbs of ground meat (1 lb lean ground beef, 1 lb lean ground pork, 1 lb ground veal)
- 1 medium potato boiled and mashed (separately) (reserve water)
- 1 small onion chopped
- 1 cup of boiling water (I used the potato water)
- 1 tbsp of tourtiere spice (I used El-Ma-Mia) (see picture)
- 2 packages of frozen pie shells (I used Tenderflake deep dish)
- Preheat oven to 350
- In large skillet, cook meat with onion. Should be a little pink
- Add water and bring to a boil
- Lower heat to simmer and add mashed potato and spices
- Cook for another 25-30 minutes, stirring regularly to make sure that meat and potato are evening incorporated. (Fat will absorb)
- Allow it to cool for 5 minutes (if you add it when it’s too hot, the dough will get soggy)
- Divide the mixture into two pie shells
- Cover with the remaining two pie shells and crimp. Make slits in top to help let out the steam
- Bake for 45 minutes
Nutrition Per Serving
- Calories 500
- Fat 26 g
- Sugar 2.5 g
- Carbohydrates 23.1 g
- Protein 40.6 g
- Fibre 0.4 g
My friend Louise used a 9’’ ceramic pie plate which is deeper and fit all the meat mixture in. Mind you, you need to divide her Tourtiere into 8 pieces as it is a mile high. You would reduce the calories of the pie shells. The math above is with the frozen pie shells. So cut each of my version into 4 so it still serves 8.
My next lesson to learn is how to make pie crusts that are not to be used as frisbees or deadly weapons (lol). This is truly a French Canadian meal that some serve with a gravy, some with Ketchup, and some just plain. Choose what you serve it with and have fun and make it your own.
2 thoughts on “Tourtiere a.k.a. Meatpie”
This was quite good and very filling. We made it in one pie and I thought that even cut in 16 it was a very very generous portion. You just try it.
[…] as weapons. Never did that again. A couple of days ago, I wanted to make Tourtiere a.k.a Meatpie, see this link. My recipe makes two meatpies. So off I go downstairs to the freezer and oh oh, I only have one […]