Tourtiere (Meat Pie)

This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

What is Meat Pie?

A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

ingredients to make Savory Meat Pie-Tourtiere

Ingredients for Meat Pie

Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

Spices – Both savory and warm spices give this meat pie its traditional flavor.

Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

top view of ingredients in a pan to make Savory Meat Pie-Tourtiere

How to Make Meat Pie

Making a homemade meat pie is easy.

Peel and dice a potato and set it in water to boil. Mash per the recipe below.
Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
Place the meat mixture in a pie crust and bake until golden brown.

Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

process of making a Savory Meat Pie-Tourtiere

Tips for the Best Meat Pie

To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.

Leftovers

To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

Savory Pie Recipes

Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!

Savory Meat Pie slice taken out of the pie to show filling

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This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

Prep Time 35 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 45 minutes

Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.
While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Preheat oven to 425°F.
Line a deep-dish pie plate with the dough and add the meat pie filling.
Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
Bake for 45-55 minutes or until bubbly and crust is golden.

To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.
To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American, French

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