Not Quite Traditional Tourtiere but Almost

May 12, 2023May 12, 20230 1
Not quite traditional Tourtiere but almost, a savory pie filled with ground beef, pork, veal and potatoes
in Pie

Prep

45 min

Cook

1 hour 10 min

Ready In

1 hour 55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground beef
1 lb ground pork
1 lb ground veal
2 large onions , chopped
2 stalks celery , chopped
4 large potatoes , cubed with skin
8 garlic cloves , chopped
6 whole cloves
2 teaspoons allspice
2 teaspoons oregano
2 dashes pepper
6 cups beef bouillon
1 dash cumin , make it a big dash for fun
3 tablespoons red wine ( have a glass while you cook )
1 teaspoon bovril powder ( concentrated beef bouillon )
1 teaspoon vanilla
2 pastry for double-crust pie

Nutrision Information

Servings Per Recipe
16
Calories
520
Sugar
2g
Fat
36g
Tourtiere is a traditional meat pie originating from Quebec, Canada. It is typically made with a combination of ground pork and beef, seasoned with a mix of spices. Our recipe for Not Quite Traditional Tourtiere but Almost stays true to the essence of tourtiere but also incorporates ground veal and potatoes for added texture and flavor. The result is a warm, comforting meal that is perfect for feeding a family or serving at a holiday gathering. The pie is seasoned with a careful blend of aromatic spices such as garlic, allspice, and oregano, which not only enhance the flavor but also provide a range of health benefits.

Instructions

1.Preheat oven to 425°F (220°C).
2.In a skillet, cook the beef, pork and veal over medium heat until no longer pink; drain.
3.Add onions, celery, potatoes, garlic, cloves, allspice, oregano, pepper, beef bouillon, cumin, red wine, bovril powder and vanilla to the skillet and stir well.
4.Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.
5.Remove cloves. Let cool.
6.Line two 9” (23 cm) pie plates with pastry.
7.Divide filling between pies.
8.Top with remaining pastry, flute edges and cut a few slits in top to allow steam to escape.
9.Bake for 15 minutes. Reduce heat to 350°F (180°C); bake 35-40 minutes longer or until crust is golden brown.

PROS

A hearty, savory pie with a mix of flavorful meats and potatoes.

Perfect for a cold day or to serve as a main dish for a family dinner.

Recipe makes two pies, which is great for leftovers or feeding a crowd.

CONS

This pie is fairly high in calories and fat, due to the meat and pastry crust.

Not ideal for individuals with certain dietary restrictions or those looking for a lighter meal option.

HEALTH & BENEFITS

This pie provides a good source of protein from the ground meats and potatoes.
The use of garlic, allspice, and oregano in the filling also provides antioxidant and anti-inflammatory properties.

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