HomeChristmas Dinner › Meat Pie RecipeThere’s no meat pie recipe that I like more than this tourtiere recipe. Tourtiere is a French Canadian specialty, a delicious meat pie that’s served around the holidays.

Growing up, we usually had this for dinner on Christmas Eve, or for brunch on Christmas Day. I came up with this recipe on the first Christmas I had to spend away from my family, and it really helped make it Christmas for me.

But even though it’s a Christmas tradition, you can use this meat pie recipe any time of the year – it’s especially good on a cold fall or winter day.

If you want to know more about this French meat pie, check out our article on making tourtiere.

Here it is!



Tourtiere - Meat Pie, Fresh Out of the Oven

Preparation Time: 10m     Cooking Time: 1h50m     Total Time: 2h0m


Yields 1 9″ deep dish pie. Serves about 6.


1 1/2 lbs ground pork or beef, or a combination of both
2 tsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup chicken stock
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1 large potato
1 recipe for a 2-crust deep dish pie crust



  1. In a large skillet, heat the oil over medium heat. Add the onion and garlic, and saute for a few minutes, until the onion starts to soften.
  2. Add the meat, stock, salt, pepper, cinnamon, cloves, and allspice, and stir until it’s all well blended.
  3. Let the mixture simmer uncovered over medium low heat for about an hour, or until the mixture gets thick and there’s very little liquid left.
  4. Meanwhile, bake the potato. Mash it, discarding the skin.
    • You can bake the potato in the oven at 400F for 45 minutes or so, or in the microwave for 6 to 8 minutes. It doesn’t really make a difference for this meat pie recipe.
    • Be sure to prick the potato a few times before baking it to let steam out.
  5. Preheat the oven to 375F.
  6. Stir the mashed potato into the meat mixture. It’ll absorb most of the leftover liquid and help the meat be less crumbly.
  7. Line a deep dish pie plate with one of the crusts, and spoon in the meat mixture. Cover with the other pie crust, crimp the edges, and cut a few slits in the top crust to vent steam.
  8. Bake the pie in the preheated oven for 45 minutes, or until the crust is a nice, golden brown.
  9. Let the tourtiere sit for 10 minutes or so before serving.




  • If you wet the edges of the bottom crust before placing the top crust on it, you’ll get a better seal when you crimp the edges.
  • To help the crust brown, you can brush it with an egg wash or with a bit of milk.
  • If you don’t want a soggy bottom crust, baking the pie on the bottom rack of the oven can help.
  • Traditionally, you’d have this pie with ketchup – either the commercial kind or a salsa-like homemade one. My dad and I always liked it with gravy, and so we were considered heathens! But the best way to eat it is the way you like it.

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