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Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar—and after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. Rita Winterberger, Huson, Montana
16 ServingsPrep: 20 min. Bake: 30 min.


  • 2 large onions, thinly sliced
  • 1/4 cup canola oil
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 pounds ground pork
  • 3 cups frozen mixed vegetables
  • 2 cups mashed potatoes
  • 1 tablespoon ground allspice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Pastry for two double-crust pies (9 inches)
  • 1 egg, lightly beaten


  • In a Dutch oven, saute onions in oil until tender. Remove and set
  • aside. In the same pan, cook beef and pork over medium heat until no
  • longer pink; drain. Remove from the heat. Add the onions,
  • vegetables, potatoes and seasonings.
  • Line two 9-in. pie plates with bottom crusts; trim pastry even with
  • edge of plate. Fill each with about 5 cups filling. Roll out
  • remaining pastry to fit tops of pies; place over filling. Trim, seal
  • and flute edges. Cut slits in pastry and brush tops with egg.
  • Cover and freeze for up to 3 months. Or, bake at 375° for 30-35
  • minutes or until golden brown.
  • To bake frozen pies: Unwrap pies. Bake at 425° for 15 minutes.

2 of 2

Tourtieres (continued)

Directions (continued)

  • Reduce heat to 375°. Cover edges loosely with foil and bake
  • 35-40 minutes longer or until crusts are golden brown. Yield: 2 pies
  • (8 servings each).