Tourtière is the French word for meat pie. Tourtière is a very French-Canadian Christmas dish. Christmas would not be Christmas without eating this!! To me, it’s much more important than a turkey. 🙂 Every year, I make several tourtière, freeze them, and we enjoy many meals of it in December.

Here is the recipe I use. Scroll below for pictures of the progress! 🙂

Tourtière

1lb ground pork/beef*
1 onion, diced small
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp cloves
1 tsp all spice
1/4 cup dried mashed potatoes, approximately
2 pie crusts (top and bottom crusts)

Place ground meat and onion in a pot. Add water until it covers 3/4 of meat mixture. Simmer an hour. Place in the fridge overnight to cool off (which hardens the fat), then skim off the fat. Reheat meat mixture. Add seasonings. Stir in dried mashed potatoes to thicken the meat mixture. Spoon into pie crusts, cover with additional crust. Cook at 350F for 45min to 1hr, or until crust is golden brown.

Cook before freezing.

To reheat: place frozen tourtière in a pre-warmed 350F oven. Cook for one hour until warmed all the way through. To prevent the crust from getting darker, you can place a piece of foil on top.

*Traditionally you would use all ground pork. Personally, we don’t eat a lot of pork, so we use ground beef. Just as yummy! 🙂

 

Big pot full ground beef, minced garlic, and chopped onions! This will make several pies (multiple times the recipe!)

 

 

Add water to the ground beef/onion/garlic mix. (I sometimes add grated potatoes to my mix…)

 

Simmer meat mixture for an hour.

 

 

Refrigerate overnight, skim off fat, reheat mixture, and pour into unbaked pie crusts.

 

 

 

Put top crust, then bake according to directions above. Freezes well (once baked) to reheat later!

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