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Nutrition Facts
Serving Size 1 (329g) Recipe makes 6 servings The following items or measurements are not included below: 6 whole cloves
Calories 665
Calories from Fat 343		(51%)
Amount Per Serving		%DV
	Total Fat 38.1g	58%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.5g
Cholesterol 108mg		36%
Sodium 8749mg		364%
Potassium 1026mg		29%
Total Carbohydrate 40.0g		13%
	Dietary Fiber 3.1g	12%
	Sugars 10.1g
Protein 39.4g		78%
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Menus using this recipe:

16th - 22nd April 2007

Bokenpop

Quebec Reveillon/Christmas

Molly53

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By: Richard-NYC

Meat Pie (Tourtiere)

Recipe #21803 | 5½ hours | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Lovecookin
Mar 9, 2002

Raised in Quebec, this recipe was a big family favorite. It was traditional in our household to make a large batch of these pies at Christmas, and give them out to friends and neighbors.

SERVES 6 , 1 pies (change servings and units)

Ingredients

1 lb lean ground beef
1 lb ground lean pork
1 large onion (diced fine)
1 stalk celery (diced fine)
1 large potato (small cubes)
4 cloves garlic (crushed)
6 whole cloves
1 teaspoon allspice
1 teaspoon sage
1 dash pepper
24 ounces beef bouillon
1 pie crust (or frozen)

Directions

1
In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
2
Add bouillon-bring to boil and then simmer on low heat for 3-4 hrs.
3
This recipe works equally as well in a slow cooker.
4
Drain off excess liquid-cool meat mixture& remove any visible cloves.
5
Fill the two shells with 1/2 the meat mixture each, cover with top crust, seal edges and score to allow steam to escape.
6
Bake at 425 for approximately 45 mins or until the crust is golden brown.

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Featured Reviews for This Recipe

From: Sylvie Fortin

On Jan 9, 2008

I definitely recommend grating the potato rather than cubing it. It made a world of difference in binding the meat together. I also added some leftover mashed potato and it worked beautifully. Hint. Use more potato!

1 person found this review helpful

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From: Chef #719514

On Jan 7, 2008

0 people found this review helpful

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From: MarieAlice

On Jan 11, 2004

The satisfied smiles and empty pie dish testified to the delicious flavour of this dish. It tasted just like my grandmaman's. The only thing I did different was to grate the potato instead of cube it. Thanks for the memories, and a great recipe!

4 people found this review helpful

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From: MGerry

On Oct 16, 2008

Meat Pie was some thing that my mother would make every christmas and thanksgiving. She would make 10 pies because everyone loved it so much & wanted leftovers. Since my mother passed away I have searched for a recipe that was close to hers so i could work with it. I changed the following *Used potatoes(5) and boiled them to mash them to mix in with the beef and pork, also NUTMEG IS THE KEY, it adds sooo much more flavor. Great recipe!

3 people found this review helpful

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