Tourtière (French Canadian Meat Pie)

Some people may think pies should be sweet, but this savory version wins fans everywhere it’s served. Our tourtière recipe makes you rethink what a pie can be. It’s simple at its core, with a filling of ground beef, pork, veal and potatoes, all wrapped in a flaky, golden crust. But don’t let that simplicity fool you.

A classic Canadian dish, especially around the holidays, tourtière (pronounced tour-TIEHR) is robust in flavor, with a balance of spices that elevates every bite. It’s the kind of meal that reminds us that comfort and tradition can come together in a way that’s surprising, satisfying and timeless.

Tourtière Ingredients

• Ground pork, beef and veal: These meats add richness and moisture to the filling, contributing to the overall tenderness of the mixture.
• Potatoes: Shredded potatoes absorb excess moisture, helping to keep the filling from becoming too wet.
• Onion: Onion lends a subtle sweetness and savory flavor that permeates the pie.
• Garlic: The garlic adds an aromatic intensity that complements the richness of the meat.
• Savory: Savory offers a peppery, thyme-like flavor that adds complexity to the meat mixture.
• Sage: Sage imparts a warm, earthy flavor that works particularly well with the pork.
• Cloves: A small amount of ground cloves provides a warm, spiced note that enhances the savory filling.
• Dry bread crumbs: Bread crumbs act as a binder, absorbing moisture and helping to hold the filling together.
• Egg: Mixed with water, the egg binds the filling and ensures a cohesive texture.
• Dough for double-crust pie: This pie crust recipe creates a buttery, flaky shell that encases the hearty meat filling perfectly. You can use store-bought pastry, too. (More tips on that below.)

Directions

Step 1: Cook the meat and vegetables

In a large skillet, cook the ground pork, ground beef, ground veal, potatoes and onion over medium heat. Stir frequently and cook until the meat is no longer pink and the vegetables are softened, about 8 to 10 minutes. Drain off any excess fat from the pan.

Step 2: Add seasonings and simmer

Stir in the minced garlic, salt, pepper, dried savory, rubbed sage, ground cloves and 1/4 cup of water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally to prevent the filling from sticking to the pan. Remove from heat and let it cool to room temperature.

Step 3: Finish the filling

Once the mixture has cooled, stir in the bread crumbs to help bind the ingredients. In a small bowl, whisk together the egg and the remaining 2 tablespoons of water, then stir this mixture into the meat filling until it’s fully combined.

Step 4: Prep the dough

Preheat the oven to 400°F. Roll out half of the dough on a lightly floured surface to a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate and trim the edges, leaving a 1/2-inch overhang. Add the meat filling, then roll out the remaining dough to another 1/8-inch-thick circle and place it on top of the pie. Trim, seal and flute the edges, then cut small slits in the top to allow steam to escape.

Step 5: Bake the tourtière

Christine Ma for Taste of Home

Cover the edges of the crust with foil and bake for 15 minutes. Remove the foil, reduce the oven temperature to 375°, and bake for an additional 30 to 35 minutes, or until the crust is golden brown.

Christine Ma for Taste of Home

Recipe Variations

• Use mashed potatoes: Replace the grated potatoes with one cup of mashed potatoes for a smoother, heartier texture.
• Swap in all pork: Skip the ground beef and veal, and use all ground pork for a more traditional and richly flavored pie.
• Include more veggies: Stir in half a cup of finely chopped carrots and celery for added color, texture and nutrition.
• Substitute herbs: Replace the savory and sage with thyme and rosemary for a different herbal flavor profile.
• Make individual pies: Divide the filling and dough into smaller portions and create individual pies for a fun, portable option. (Psst: Check out our mini sausage pie recipe for inspiration.)

How to Store Tourtière

To store your French Canadian meat pie, let it cool completely before wrapping it tightly in storage wrap or foil. You can refrigerate it for up to four days, or for longer storage, freeze it for up to three months. When ready to serve, reheat the pie in a 350° oven until it’s warmed through, about 20 to 30 minutes.

Can you freeze a French Canadian meat pie?

Yes, tourtière can be frozen for up to three months. To freeze the pie, first allow it to cool completely, then wrap it tightly in storage wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw the pie in the refrigerator overnight before reheating it as directed above.

Tourtière Tips

Christine Ma for Taste of Home

Can I use store-bought pie crust for tourtière?

Yes, you can use store-bought pie crust to save time. Just make sure to choose a crust that’s sturdy enough to hold the meat filling, as flakier varieties may not provide enough structure for this hearty pie.

How can I make a gluten-free version of tourtière?

To make a gluten-free version of tourtière, simply substitute the pie crust with a gluten-free pastry dough. Ensure the seasonings you use are certified gluten-free, as some ground spices can have additives that contain gluten.

What can I serve with tourtière?

Tourtière pairs well with simple sides like a green salad, roasted vegetables or a tangy chutney to balance the richness of the meat filling. Some people also enjoy it with a dollop of ketchup for a touch of sweetness.