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Tourtiere (Meat Pie)

pork, beef, pie crust, potato, onion, carrot, celery, egg yolk, bouillon, garlic

Tourtiere (Meat Pie) -


1/2 pound lean ground beef
1/2 pound ground pork
1 small onion, finely chopped
1 clove garlic, minced
3/4 cup water
1 stalk celery, finely chopped
1 carrot, finely chopped
3 cubes chicken bouillon
1 bay leaf
1 baking potato, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 (9 inch) unbaked deep dish pie crust
1 egg yolk
1 tablespoon water


Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
Preheat oven to 350 degrees F (175 degrees C).
Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
Bake in preheated oven for 45 minutes, or until golden brown.

Read the full directions on


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