How to make Tourtiere (Meat Pie) at home? (Comfort Meal)

A hearty dish that is simple to make in advance is this homemade Savory Meat Pie recipe. Made with ground meat, toasty spices, and all the comforting qualities of potatoes and onions, then wrapped up in a flaky crust.

A Meat Pie: What Is It?

Depending on the country they are created in, meat pies might be made as shepherd’s pies, kidney pies, or “pasties.”

This is a Canadian meat pie known as tourtiere that is made with beef, pork, or frequently veal (I use ground beef in place of veal).

The “tourtiere” pie is a year-round favorite, but we love it most around the holidays! Its peculiar flavor comes from some toasty spices, such as a smidge of allspice and cloves.

Components & Alterations

CRUST You can either use a pre-made pastry, double pie crust, or homemade pastry crust for this recipe.

MEAT This recipe is packed with flavor because it uses the ideal ratio of ground beef, pork, and savory spices.

To adapt this recipe to whatever ingredients you have on hand, simply swap out the ground pork for ground beef, or replace some of the ground beef with an additional ground pig.

POTATOES The mashed potatoes in this recipe are essential since they improve the filling’s smoothness and cohesiveness.

Making a Meat Pie

A homemade meat pie doesn’t have to be difficult to make.

1. Potato is peeled, diced, and placed in boiling water. Mash.
2. In the meantime, brown the meat with onion and garlic.
3. Cook the beef, potatoes, and additional seasonings until it has thickened.
4. Put the mixture in the pie shell, then top it off by sealing the edges. bake for golden brown.

For a delicious supper, serve with homemade garlic bread and a fresh tossed salad or cucumber tomato salad.

The Best Meat Pie Recipe: Tips

• Use a premade pie crust and make the filling ahead of time to save time. Or, prepare the entire pie in advance and freeze it (before baking) for later! simply bake as recommended.
• Make vents in the pie’s top to let steam escape so it doesn’t burst at the seams.
• Allowing the pie to rest for 10 to 15 minutes will help it keep its shape when cut into slices and presented.

Leftovers

The ideal method for storing a meat pie is to keep it in the pie pan, wrap it in foil, and place it in the fridge.

• Scoop a bit onto a dish that can be heated in the microwave, then reheat until steaming hot.
• Cover it fully and mark the date on it to freeze. Up to one hour and thirty minutes, or until bubbly and the crust is browned, bake from frozen in the oven.

Tourtiere (Meat Pie)

A rich and flavorful filling is baked inside a flaky pie crust to create this simple meat pie.

Ingredients

• 1 pound lean ground pork
• ½ pound lean ground beef
• 1 small onion finely diced
• 2 cloves garlic minced
• 1 large russet potato peeled & cubed
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon ground sage
• ¼ teaspoon dried thyme leaves
• ½ teaspoon allspice
• ⅛ teaspoon cloves
• ½ cup beef broth
• 1-2 tablespoons breadcrumbs if needed
• pastry for a 9-inch double-crust pie

Instructions

1. Salt the water and bring to a boil the potatoes. 15 minutes or until the meat is soft. Mash after a good drain.
2. While the potatoes are cooking, break up the ground beef, pork, onion, and garlic with a spoon until no pink is visible. Add all remaining ingredients, excluding the pie crust and bread crumbs (including the mashed potatoes).
3. Until thickened, simmer for 15 minutes after bringing to a boil. If necessary, add 1 tablespoon of breadcrumbs to the mixture to help it stay together. 20 minutes to cool.
4. Set the oven to 425 °F.
5. Add filling after lining a deep-dish pie plate with dough.
6. Top with crust, then seal the edges. To allow steam to escape, add a few slits. If desired, brush the crust with a beaten egg.
7. Bake for 45 to 55 minutes, or until bubbling and brown on the crust.

Notes

Use a premade pie crust and make the filling ahead of time to save time. Or, prepare the entire pie in advance and freeze it (before baking) for later! simply bake as recommended.

Make vents in the pie’s top to let steam escape so it doesn’t burst at the seams.

Allowing the pie to rest for 10 to 15 minutes will help it keep its shape when cut into slices and presented.

Nutrition information

Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg