Alice's French Canadian Tourtiere Meat Pie
A traditional Quebec tourtiere featuring seasoned ground beef and pork blended with mashed potatoes and warm spices, then baked in a buttery pie crust until golden. This comfort food classic combines savory meat with aromatic allspice, cloves, and herbs for a deeply flavored filling. Serve hot as a main course for family dinners, holiday gatherings, or casual weeknight meals. Alice's version relies on convenient ready-made crusts while maintaining authentic spice-forward flavor that defines this beloved French Canadian staple.
Ingredients
- 2 lbs ground beef
- 1 lb ground pork
- 5 count potatoes, cooked and lightly mashed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspicenutmeg+cinnamon0.5 tsp eachspice_swap
milder warmth
- 1 teaspoon ground cloves
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 tablespoons butter, melted
- 2 packages ready-made pie crustshomemade pie dough2 recipespastry
time-intensive but richer flavor
Instructions
- 1
Brown ground beef and pork in a skillet over medium heat, then drain and transfer to a large bowl.
- 2
Add mashed potatoes gradually to the meat, stirring to combine.
- 3
Mix in salt, pepper, allspice, cloves, poultry seasoning, thyme, and sage.
- 4
Taste and adjust seasonings as needed.
- 5
Line two pie plates with pie dough.
- 6
Divide filling evenly between the two pies.
- 7
Top each pie with remaining dough and seal edges.
- 8
Cut 5 to 6 vent holes in the top of each pie.
- 9
Brush the tops with melted butter.
- 10
Bake until crusts are golden brown, about 20 to 30 minutes.
Tips
Don't overmix the potato and meat filling, as this can make the final pie dense. Fold ingredients together gently for a lighter texture.
If using fresh herbs instead of dried, use three times the amount. Fresh herbs lose potency when baked, so adjust to taste before sealing.
Cool baked pies for 5-10 minutes before slicing so the filling sets and slices cleanly without falling apart.
Good to Know
Cover cooled pies with plastic wrap or foil. Refrigerate up to 3 days. Unbaked filled pies freeze up to 1 month; bake directly from frozen, adding 10-15 minutes to baking time.
Prepare and assemble pies up to 8 hours ahead. Refrigerate unbaked until ready to bake. Filling can be made 1 day in advance and chilled.
Serve hot or warm with pickled vegetables, mustard, or a simple green salad. Pairs well with vinegared beets or cabbage slaw common to French Canadian tables.
Common Mistakes
Don't skip draining the cooked meat; excess fat makes the filling greasy and pie soggy.
Avoid over-mashing the potatoes; chunks provide texture and prevent a dense filling.
Don't brush butter on crust before baking or it may brown too quickly; brush in final 5 minutes if needed.
Substitutions
Dairy-Free Swaps
General Alternatives
time-intensive but richer flavor
milder warmth
FAQ
Can I make these pies ahead and freeze them?
Yes. Assemble unbaked pies, wrap tightly, and freeze up to 1 month. Bake directly from frozen, adding 10-15 minutes. You can also freeze baked pies for up to 3 months; reheat covered at 350F for 20-25 minutes.
What if I don't have all the spices listed?
Allspice, cloves, and poultry seasoning are signature to tourtiere. If missing one, increase another slightly. Thyme and sage are traditional but optional. Omit ground cloves only if you dislike their intensity.
How do I know when the crust is properly golden brown?
The crust should be light to medium golden, not pale or dark. Start checking at 20 minutes. If browning too fast, tent with foil. Timing varies by oven; use visual cues over time alone.