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Mémère/maman’s recipe for tourtière

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Family Story

This recipe has been made generationally across several families for hundreds of years. Besides being made throughout the year, this is also served on Christmas Eve Révellion...usually, leftover cuts of meat were used to make up the pie, but fresh cuts roasted are more often used today. There are as many variations on this recipe as there are French-Canadian/Franco-American cooks.


1 Step

Cook roasts together till done Peel and cook potatoes, and make tasty mashed potatoes with margarine, (or butter, or sour creme, or my latest, crême fraiche sent to me from a new-found Franco women in California who markets this traditional condiment from Western France,) salt and pepper to taste as well. Ground up the cooled roasts with onions added to the grinding process using either a food processor or hand-crank grinder. The consistency is not too fine, but not too coarse either. Mix the meat and potato mixture together in a large pan, adding a dash of nutmeg and salt/pepper to taste. You can then bag and freeze this for up to 6 months. Also, you can cook a tourtière immediately to taste your wares. This makes enough for up to 6 or 7 pies. Tourtière requires a two-crust pie, top and bottom. Cook 350 for 45 minutes to an hour, depending on how long it takes for crust to brown. Serve with green tomato ketchup or for breakfast the morning after with a sunnyside egg on top.


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