Tourtière is a traditional French Canadian Meat pie. Tourtière, which is also known as meat pie is traditionally made with ground meat, onions, spices, and herbs baked in a pie crust.
This traditional French-Canadian meat pie is enjoyed throughout Canada and New England. Meat pie is made with ground meat, onions, celery, savory seasonings and baked in a flaky pie crust.
My grandmother’s meat pie recipe is perfect for Thanksgiving dinner or any time of the year.
My French-Canadian grandmother was born in Quebec, Canada. Then later moved to Berlin, New Hampshire. She always made this delicious meat pie for Thanksgiving and the holidays.
She said you could serve it with the turkey for Thanksgiving in place of stuffing. But, many times she put the meat stuffing into a meat pie with homemade pie crust for French Meat Pie. Get your ketchup ready for this delicious meat pie recipe!
Why this recipe works
- Made with simple ingredients, readily available in your local grocery store or butcher shop.
- Prep ahead of time – Make this meat pie a few days ahead of time and freeze unbaked.
What you’ll need
- Ground beef and pork – This combination of ground chuck and ground pork is traditional in French meat pie. Ask your butcher to double grind the meat for you. (Grandma used to insist on this!)
- Celery & onion – Chopped fine and will add a pop of flavor to this recipe.
- Chicken stock – We prefer the flavor of Better than Bouillon and combining that with really hot water to make our own chicken stock. But, you can use whatever you prefer.
- Poultry seasoning – Located easily in the spice aisle or order here.
- Seasoned breadcrumbs – Adds some seasoning and helps keep the meat filling together.
- Pie crust – We love pie crust from scratch, but you can also use store-bought.
How to make Meat Pie
Step 1: In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn.
Step 2: Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is cooked, about 20 minutes.
Step 3: Add salt to taste. Should only need a pinch of salt. (remember bouillon and breadcrumbs already have salt in them!)
Step 4: Let cool completely. Add to unbaked pie shells. Either homemade pie crust or store-bought. Top with pie crust. Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
Step 5: Brush with egg wash. Bake in a preheated 400 degree oven until the crust is nicely browned. About 30 to 45 minutes.
This past Thanksgiving we headed back to the homestead. I’m in my glory at home in Connecticut on the farm. I made homemade pie crust and my grandmother’s French Meat Pie.
You can either use this meat stuffing as a side to your holiday dinner, or make pies. This recipe makes two 9-inch pies or about 15 or so 5-inch pies. I made these 5-inch pies in disposable aluminum pie plates and baked them. After they cooled I packaged them up in freezer zip-style bags for quick lunches for my dad.
How to Freeze Unbaked Meat Pies
- Make the pie crust and refrigerate.
- Roll out the pie crust and form into oven safe or disposable aluminum foil pie pans.
- Assemble the meat pies.
- Wrap the entire pie well with plastic wrap. Use caution to not press or pull the plastic wrap too taught, as it will squish the meat pies.
- Place the pies into your freezer. They will last for several months.
We use a combination of ground beef and pork in our meat pie recipe. But, you can use also use venison or lamb.
Homemade DIY Christmas Gifts
Or make a Christmas cookie tray filled with Chewy Fudge Brownies, Grandma’s Molasses Cookies, Raspberry Oatmeal Bars, and rolled sugar cookies. Or make these beautiful homemade Christmas cookies made from a rolled sugar cookie and decorated with royal icing. One of my absolute favorite holiday desserts is my grandma’s Cream Puffs recipe.
My grandmother had her local butcher double or triple grind the meat. With some of the higher-end grocery stores, they will have no issue doing this for you. I’m fortunate to have heirloom recipes from both sides of my family and some from other family farms. Aren’t heirloom recipes handed down from generation from generation the best?!
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French Meat Pie
French Meat Pie
- 2 pounds ground pork
- 2 pounds ground beef (round)
- ¾ cup finely diced celery
- 1 yellow onion, finely diced
- 5 cups hot water
- 2 teaspoons Better Than Bouillon chicken base
- 1 teaspoon poultry seasoning
- 2 cups seasoned breadcrumbs
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- salt and black pepper to taste
- 2 Homemade or store bought pie crust (for 9-inch pies)
French Meat Pie
- Dissolve the Better Than Bouillon chicken into the hot water. Set aside.
- In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn.
- Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is cooked, about 20 minutes.
- Add the breadcrumbs, allspice, ground cloves, and black pepper. Stir to combine. Let cook another 10 minutes.
- Add salt to taste. Should only need a pinch of salt. (remember bouillon and breadcrumbs already have salt in them)
- Let cool completely. Add to unbaked pie shells. Either homemade pie crust or store-bought. Top with pie crust. Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
- Brush with egg wash. Bake in a preheated 400 degree oven until the crust is nicely browned. About 30 to 45 minutes.
- Makes two 9-inch pies.
Meat Pie:Ask your butcher to double or triple grind the pork and beef. You can add 1 or 2 cups of mashed potatoes or small diced cooked potatoes to this meat stuffing. Note, you will not be browning the meat! It simply cooks in the liquid. Cool completely before adding to an unbaked pie shell!
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