Tourtiere a.k.a. Meatpie

Tourtiere a.k.a. Meatpie

  • Servings: 8 Slices
  • Difficulty: Easy
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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)


  1. Preheat oven to 350
  2. In large skillet, cook meat with onion. Should be a little pink
  3. Add water and bring to a boil
  4. Lower heat to simmer and add mashed potato and spices
  5. Cook for another 25-30 minutes, stirring regularly to make sure that meat and potato are evening incorporated. (Fat will absorb)
  6. Allow it to cool for 5 minutes (if you add it when it’s too hot, the dough will get soggy)
  7. Divide the mixture into two pie shells
  8. Cover with the remaining two pie shells and crimp. Make slits in top to help let out the steam
  9. 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.