The Ultimate Tourtiere

Total Time
1hr 15mins
Prep
40 mins
Cook
35 mins

Posted as a request. Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe. Serve warm with a chunky chili sauce,chutney type relish or pickled beets. Recipe from Homemakers Magazine.

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Ingredients

Nutrition

Directions

  1. In large heavy saucepan, combine pork, water, onions, celery & garlic.
  2. Cook over medium-high heat until bubbling, stirring to break up the meat.
  3. Add salt, savoury, thyme, pepper, cloves and bay leaf.
  4. Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
  5. Remove bay leaf.
  6. Stir in mashed potato, mixing well.
  7. Taste and add more salt & pepper if needed.
  8. Let cool, stirring occasionally(mixture will thicken as it cools.).
  9. Line pie plate with pastry.
  10. Fill with meat mixture.
  11. Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
  12. Brush top crust with glaze.
  13. Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.
Most Helpful

5 5

Very pretty-almost hated slicing it! The flavor was superb. I thought this was a little too wet when I placed this in the crust, and the crust would be soggy but the crust absorbed the excess moisture and this sliced beautifully. Great recipe Rhonda!

5 5

This was simply fantastic. I used all beef, and added a little bit of Brovil to the water. My husband had seconds, so you KNOW it's great. Thanks Rhonda for a wonderful addition to my ground beef recipes.

5 5

delicious, followed the recipe exactly and was also concerned about the amount of liquid after simmering but went with it and the pie baked up beautifully with the flavours transferring into the crust, everyone loved it and have had numerous requests for Christmas, the best I have ever made or tasted, thanks for posting this recipe