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French Canadian Tourtiere

Lucie Palka
Here is my family's recipe for Tourtière, a French-Canadian meat pie that is traditinaly served at Christmas time.
Prep Time 1 hr
Total Time 3 hrs
Course Main Course
Cuisine French Canadian
Servings 6 people


  • Large Pot
  • Pie Plate
  • Rolling Pin


  • 1 lb ground beef* You can subsitute with moose meat.
  • 1 lb ground pork
  • 1 large white or yellow onion Use the onion whole, just peel the outer layer.
  • 1 clove of garlic chopped very finely
  • 1/2 tsp ground cloves
  • 1 tsp dried sage
  • Salt to taste
  • Pepper To taste


  • Place all ingredients in a large pot. The onion remains whole as you will remove it at the end of the process. It’s in the recipe for flavouring, but you don’t want any onion bits in the filling (other variations of the recipe has you chopping the onions very finely, either way it’s will taste great)
  • Bring to a boil and cook for 20 minutes, uncovered over medium heat, stirring often to break up the meat. Remove from heat. Taste to make sure the meat is properly seasoning, add more seasoning if desired.
  • Spoon meat mixture into a pie shell and cover with top pie pastry. Perforate the top shell to allow steam to escape.
  • Bake in the oven at 350 F until the top is well browned (about 1 hour).
  • Serve hot. It’s also traditionally eaten with a dallop of ketchup on top, for real!
Keyword French Canadian, Meat Pie, Tourtiere