Tourtiere (Meat Pie)

This do-it-yourself Savory Meat Pie recipe is a hearty dish that may simply be ready forward of time!

Tender potatoes, onions, and seasoned floor meat are all nestled in a buttery, flaky crust for a very comforting meal.

What’s Meat Pie?

A meat pie can are available many variations relying on location together with a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

This Canadian meat pie, referred to as tourtiere, is made with pork, beef, or typically veal and whereas it’s a favourite year-round – we particularly take pleasure in it at Christmas time! It has some heat spices, together with a touch of allspice and cloves, that give its distinctive taste. This model doesn’t include greens; nevertheless, finely diced carrots or mushroomed may be added.

ingredients to make Savory Meat Pie-Tourtiere

Components for Meat Pie

Crust – For this recipe, you should utilize a store-bought double pie crust or a homemade pastry crust.

Meat – I take advantage of a mix of floor beef and pork. Veal is a standard addition as properly, be happy to make use of all pork, all beef, or no matter you could have readily available!

Spices – Each savory and heat spices give this meat pie its conventional taste.

Potatoes – Mashed potatoes are key on this recipe as they assist with consistency and make the filling maintain collectively.

top view of ingredients in a pan to make Savory Meat Pie-Tourtiere

The best way to Make Meat Pie

Making a do-it-yourself meat pie is simple.

Peel and cube a potato and set it in water to boil. Mash per the recipe under.
In the meantime, brown the meat with garlic and onion. Stir within the mashed potato, spices, and broth.
Place the meat combination in a pie crust and bake till golden brown.

Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

process of making a Savory Meat Pie-Tourtiere

Suggestions for the Finest Meat Pie

To save lots of time, use a ready pie crust and premake the filling. Or premake your entire pie and freeze (earlier than baking) for later.
To keep away from bursting on the seams, reduce slits into the highest of the pie to permit steam to flee.
Let the pie relaxation for 10-Quarter-hour to permit the juices to reabsorb and the pie to carry its form higher when sliced and served.

Leftovers

To Retailer: The easiest way to retailer a meat pie is to maintain it within the pie pan, cowl with foil, and retailer it within the fridge.

To Reheat: Scoop a portion onto a microwave-safe plate and warmth till piping scorching.

To Freeze: Cowl it fully and label it with the date. Bake from frozen within the oven for as much as an hour and half-hour or till it’s bubbly and the crust is browned.

Savory Pie Recipes

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Savory Meat Pie slice taken out of the pie to show filling

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This simple meat pie has a hearty and scrumptious meat combination that’s baked inside a flaky pie crust!

Prep Time 35 minutes

Cook dinner Time 1 hour 10 minutes

Complete Time 1 hour 45 minutes

Convey potato cubes to a boil in salted water. Simmer for Quarter-hour or till tender. Drain properly and mash.
Whereas potatoes are cooking, brown floor beef, pork, onion, and garlic till no pink stays utilizing a spoon to interrupt it up. Add remaining elements (together with mashed potatoes) aside from pie crust and bread crumbs.
Convey to a boil, scale back warmth and simmer Quarter-hour or till thickened. Add 1 tablespoon of breadcrumbs to assist the combination maintain collectively if wanted. Cool for 20 minutes.
Preheat oven to 425°F.
Line a deep-dish pie plate with the dough and add the meat pie filling.
Add high crust and seal edges with a fork or your fingers. Add a couple of slits to permit steam to flee. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
Bake for 45-55 minutes or till bubbly and crust is golden.

To save lots of time use a ready pie crust and premake the filling. Or premake your entire pie and freeze (earlier than baking) for later! Then simply bake as directed.
To keep away from bursting on the seams, reduce slits into the highest of the pie to permit steam to flee.
Let the pie sit for 10-Quarter-hour to permit the juices to reabsorb and the pie to raised maintain its form when sliced and served

Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.

Course Beef, Dinner, Entree, Predominant Course

Delicacies American, French

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