Tourtière (French Canadian Meat Pie)

This classic French Canadian meat pie combines savory ground pork, warming spices, and rustic mashed potatoes all wrapped in flaky pastry. It’s the kind of dish that makes your kitchen smell like a holiday even on ordinary weeknights.

The magic of tourtière lies in its perfect balance of textures and flavors. The cinnamon, cloves, and allspice might sound unexpected in a savory pie, but trust me—these warm spices create an irresistible aroma that’s been captivating Canadian families for generations. With its golden-brown crust and hearty filling, this is the dish that’ll have everyone lingering at the table, hoping for seconds.

Ingredients

For the Filling:

• 1 large baking potato
• 1 ½ pounds ground pork
• 1 large onion, minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 pinch ground allspice
• ½ cup water

For the Crust:

• 1 (14.1 ounce) package double-crust pie pastry, thawed

For the Topping:

• 1 large egg, beaten
• ¼ teaspoon paprika, or to taste

Steps

1. Gather all ingredients and allow the pie pastry to thaw according to package directions if frozen. Having everything ready before you begin makes the process much smoother.
2. Preheat your oven to 450°F (230°C). Position a rack in the center of the oven for even heat distribution.
3. Thoroughly wash the potato and pat dry. Using a fork, prick the potato 8-10 times all over to allow steam to escape during baking. Place it onto a baking sheet—this catches any juices that might leak out during baking.
4. Bake the potato in the preheated oven until easily pierced with a fork, 50-60 minutes. The potato should offer no resistance when pierced with a fork. Let cool for 10 minutes—this makes handling easier while still keeping it warm enough to mash smoothly.
5. Once cooled slightly, cut the potato in half and scoop out the flesh, discarding the skin. Mash the potato flesh until smooth—lumps will affect the texture of your final filling. Turn the oven off to save energy while preparing the filling.
6. In a large skillet or Dutch oven, combine the mashed potato, 1 ½ pounds ground pork, minced onion, ½ cup water, ½ teaspoon each of salt and pepper, ½ teaspoon cinnamon, ¼ teaspoon cloves, and a pinch of allspice. Mix everything thoroughly to distribute the spices evenly.
7. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and simmer, stirring occasionally, until the mixture becomes very thick and most of the liquid has evaporated, at least 60 minutes. The mixture should hold its shape when stirred and not be runny—this prevents a soggy pie bottom.
8. While the filling simmers, prepare your work surface for rolling out the pie dough. Preheat the oven to 350°F (175°C) about 15 minutes before the filling is ready.
9. On a lightly floured surface, roll out one pie crust and carefully transfer it to a 9-inch deep-dish pie plate. Press it gently against the bottom and sides, leaving about ½-inch overhang around the edges.
10. Once the filling has thickened properly, allow it to cool for 5 minutes. This slight cooling helps prevent the bottom crust from becoming soggy. Then spoon the pork and potato filling into the pastry-lined pie plate, creating an even layer.
11. Roll out the second pastry disk and place it over the filling. Trim any excess dough, leaving about ½-inch overhang. Fold the edges under and crimp decoratively with your fingers or a fork to seal.
12. In a small bowl, beat 1 large egg until smooth. Using a pastry brush, gently brush the top crust with the beaten egg—this creates a beautiful golden finish. Sprinkle ¼ teaspoon paprika evenly over the top for color and a subtle flavor boost.
13. With a sharp knife, cut 4-5 small slits (about 1-inch long) in the center of the top crust to create steam vents. This prevents the crust from bubbling up and cracking during baking.
14. Place the pie on the center rack of the preheated oven and bake for 50 minutes. The crust should turn a deep golden brown, and you may see some bubbling around the vents—a sign the filling is hot and ready.
15. Check the pie after 30 minutes of baking. If the edges are browning too quickly, cover them with strips of aluminum foil or a pie shield to prevent burning while allowing the center to continue cooking.
16. Remove from the oven and let stand for 10 minutes before slicing. This resting period allows the filling to set, making it easier to cut clean slices. Serve warm for the best flavor and texture.

Smart Swaps

• Replace ground pork with ground turkey (same amount) for a lighter version with less fat
• Substitute sweet potato for regular potato for added nutrients and a subtle sweetness
• Use ¼ teaspoon nutmeg instead of cloves if you prefer a milder spice profile
• Try whole wheat pie crust for added fiber and a more rustic flavor

Make It Diabetes-Friendly

• Use a whole grain pie crust to reduce the glycemic impact (reduces carbs by approximately 5g per serving)
• Replace half the potato with cauliflower puree (steam 1 cup cauliflower and mash) to lower carb content by about 8g per serving
• Add 1 cup finely diced celery to the filling to increase fiber and reduce the carb-to-fiber ratio
• Serve with a side of non-starchy vegetables like a 2-cup green salad to balance blood sugar response
• Keep portions to ⅛ of pie (about 4oz of filling) and pair with protein to slow glucose absorption

Pro Tips

• For maximum flavor, prepare the filling a day ahead and refrigerate overnight—the spices will meld beautifully
• Add 2 tablespoons of chicken broth if the mixture becomes too dry during simmering
• Test for seasoning before filling the pie—the spice balance is crucial for authentic flavor
• For a shiny, bakery-style finish, brush the egg wash on twice, waiting 5 minutes between applications
• Serve with a side of cranberry sauce or chutney for a traditional Canadian pairing