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French Meat Pie

Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch. The aroma was familiar to me, and I asked for a taste. To my amazement, it was the same pie my grandmother used to serve when I was a youngster! I copied the meat pie recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large onion, thinly sliced
  • 1 cup mashed potatoes
  • 2 teaspoons ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • 1 large egg, beaten, optional


  • In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain.
  • In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. 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. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

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  • 2124arizona
    Jul 2, 2017

    This meat pie turned out perfect and taste wonderful!!

  • stellekat
    Oct 20, 2015

    I tried this recipe as-is and when I tasted the meat mixture I found it to be flavorless and dry. Having just spent an hour making mashed potatoes and a double pie crust, I wanted to find a way to salvage the dish so I added about 4 oz of red wine to the meat and cooked it down, as well as 1/4 to 1/2 cup of marinara sauce to improve the color and the texture. I also salted and peppered again, liberally this time. It made a huge difference and tasted great! I then assembled the pie in the following order:-Bottom pie crust-Mashed potatoes layer-Meat mixture-about 2/3 cup shredded Vermont sharp cheddar-Top pie crust-Brushed with half and half instead of eggIt was a huge hit in my house both times I made it this way. Hope this helps others!

  • Karolynsocha
    Nov 20, 2014

    The version I grew up with is ground beef ,veal,pork mix with mashed potatoes add spices and onion celery either stuff in turkey or put in pie crusts... Many variations of this, but they are all good! French/ Canadian moms recipe..passed this one four stars

  • charlenepaugustyn
    Nov 11, 2014

    I am not French, so I do not know how the French pronounce Tourti?re, which this meat pie is called. I have not made this recipe, but one that had the pork, beef,onion, chopped celery, garlic, hot mashed potatoes, chicken broth, rosemary, sage, thyme, marjoram, S & P. This recipe was very good, but dry, so I made some homemade gravy & all loved it that way. They just spooned it over the piece of pie that they took. Will try this recipe next time & see the difference in the taste. Thanks & it would be nice if the magazine would put the pronunciation for a foreign word, so the cook could use the name when serving a new dish.Thanks

  • Carol58
    Dec 26, 2013

    what do you do with the potatoes ? Do you mix it (the POTATOES with the meat the recipe doesn't say?

  • whatever41
    Feb 18, 2013

    I only used pork & never put mashed pot. in it but I'll try this on for size!

  • stitching1
    Nov 13, 2012

    I've made this many times in the past and have come up with some alterations. Instead of a whole onion, only use 1/2 onion. Also instead of the 2 tsp. Allspice, cut down to 1/4 tsp. to 1/2 tsp. Allspice can be an overpowering spice. Other than that very easy and very tasty.

  • maggiels
    Sep 9, 2012

    No comment left

  • oktiregp
    Dec 17, 2010

    Best meat pie ever!

  • vieux
    Dec 29, 2009

    Shades of childhood! This is the tortierre of my childhood. A staple at Christmas. Mom learned the recipe from my father's mother. The only difference is that she didn't use ground beef. Just pork.I make every year for dad