Tourtiere (Meat Pie)
This homemade Savory Meat Pie recipe is a hearty dish that can be conveniently prepared ahead of time!
Equipment
- Potato masher
- Saucepan
- Deep dish pie plate
Ingredients
- 1-2 tablespoons breadcrumbs if needed
- ½ teaspoon allspice
- ½ pound lean ground beef
- ½ cup beef broth or beef stock
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 pound lean ground pork
- 1 large russet potato peeled & cubed
- ¼ teaspoon dried thyme leaves
- 1 small onion finely diced
- pastry for a 9-inch double-crust pie
- ¼ teaspoon ground cloves
- ¼ teaspoon ground sage
- ½ teaspoon black pepper
Instructions
- Prepare Potatoes: Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.
- Cook Meat Mixture: 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 for 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs if needed to help the mixture hold together. Cool for 20 minutes.
- Preheat Oven: Preheat oven to 425°F.
- Assemble and Bake Pie:
- Line a deep-dish pie plate with the dough.
- Add the meat pie filling.
- Add the top crust and seal edges with a fork or your fingers.
- Add a few slits to allow steam to escape.
- Optionally, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
- Bake: Bake for 45-55 minutes or until bubbly and the crust is golden.
Notes
To streamline the process, utilize a prepared pie crust and pre-make the filling. Alternatively, prepare the entire pie and freeze it (before baking) for later use. When ready, simply bake according to the instructions.
To prevent bursting, create slits in the top of the pie, allowing steam to escape during baking.
After baking, allow the pie to rest for 10-15 minutes. This allows the juices to reabsorb, ensuring the pie holds its shape better when sliced and served.