Back to Favorite French Canadian Meat Pie

Print Options


Card Sizes

Favorite French Canadian Meat Pie Recipe

Favorite French Canadian Meat Pie Recipe

I’m a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn’t make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it’s good served in small portions with turkey and all the trimmings, too.
TOTAL TIME: Prep: 40 min. + cooling Bake: 45 min. YIELD:8 servings


  • 1-1/4 pounds ground pork
  • 1/2 pound ground beef
  • 1/4 pound ground veal
  • 1 cup grated peeled potatoes
  • 1/2 cup grated onion
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon ground cloves
  • 1/4 cup plus 2 tablespoons water, divided
  • 1/4 cup dry bread crumbs
  • 1 egg
  • Pastry for double-crust pie (9 inches)


  • 1. In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
  • 2. Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
  • 3. Preheat oven to 400°. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
  • 4. Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown. Yield: 8 servings.

Nutritional Facts

1 piece: 501 calories, 29g fat (12g saturated fat), 110mg cholesterol, 737mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 24g protein.

Reviews for Favorite French Canadian Meat Pie

Sort By :

Average Rating
SueP56 User ID: 8839376 247258
Reviewed Apr. 19, 2016

"to Charlenepaugustyn: My recipe appeared with this photo in Taste of Home... It is a stock photo, so they also used the photo on many other versions of Tourtiere over the years.. I have never added fillers (potatoe).. If you look up Tourtiere in Wikipedia, there is NO mention of potato... I believe the potato was added in later years to save costs, but I stand by my version as the "true" traditional Canadian meat pie... LOL Thanks for saving the recipe..."

MomGrandma User ID: 2749493 215399
Reviewed Dec. 20, 2014

"To shellhig, I would think the fat content of your ground meats would determine the 'juiciness'. Should be an 85/15% ratio."

charlenepaugustyn User ID: 3862805 99357
Reviewed Nov. 11, 2014

"I have a recipe card from a Reiman Publication, which has the exact picture of the meat pie as is shown here. Sue Paquin from Waterbury, Conn. submitted the recipe with a nice story & the name it is called - Tourtiere. She gave the recipe for the pie crust, which this does not, all the filling is different from what my recipe card shows, including the spices used along with the amounts of the spices, are all different from this recipe shown, along with potatoes & breadcrumbs that are not on my recipe. I have never seen this happen before - how can this be? Would like to hear what the magazine has to say about this. Thanksj"

Kaffaroni User ID: 5915192 92489
Reviewed Nov. 7, 2014

"I was also desperately looking for a traditional tourtiere recipe that tasted like my brother-in-law's mother used to make every Christmas. This came very close and is delicious! The 2nd time I made it, I used half ground pork, half ground beef since brother-in-law told me that's the way his mom made it. We preferred that to the pork/beef/veal combo. Perfect blend of spices/ingredients."

Creativeinmilton User ID: 6402753 166835
Reviewed Nov. 23, 2012

"My girlfriend and I used to make about 20 or so meat pies when our kids were young and we had lots of energy and motivation. This year my grown children wanted to know why I don't make the pies any more. I have lost the old recipe and found this on on the taste of home website. It seemed to be the closest one to the old one I used to make. The pie came out tasting almost exactly like the ones we used to make! I added a pinch more salt and a little allspice to the recipe, also a teaspoon of poultry seasoning along with the sage that this recipe called for. I have saved this recipe and will continue the old tradition of meat pies for Thanksgiving and New Years Eve."

shellhigg User ID: 1481319 208325
Reviewed Jan. 2, 2012

"I thought this was very tasty. However my husband didn't care for it at all. It was a little dry, I think I might try puting some broth of some kind in it next time."

myrna salmon User ID: 3765301 66282
Reviewed Nov. 9, 2011

"Going to make this over the holiday! Savory is a herb. you'll find is in McCormick spice section or substitute it with dried thyme. Although thyme is stronger in flavor."

Margaret Mary Jannace User ID: 4434642 93140
Reviewed Feb. 16, 2010

"Simply delicious. Only ingredient I couldn't find is dried savory. Could someone please help me and explain to me what this seasoning is and where I buy it! Thanks."

Ginnysue Welch User ID: 2791022 144979
Reviewed Sep. 24, 2009

"This would also make a great "fried" pie for individual servings. Very similar to Nachitoches meat pies served in Nachitoches, La."

maryHodges User ID: 3263641 161253
Reviewed Aug. 27, 2009

"Couldn't find "savory"(wasn't even sure what I was looking for), so I omitted it. Used store-bought dough for the crust. Was skeptical at first about how this was going to work out, but came out beautifully the first time! Delicious and different!"

Loading Image