Tourtiere (Meat Pie)

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I was really impressed with this recipe. I only use 1-1 1/2 lbs of venison (ground or cube steak cut into bite sized pieces. I was a little hesitant to use cinnamon and allspice, but it is better than I expected. Also, you can use any kind of root vegetables that you have on hand and peas are good as well. At first I couldn't get my sauce thick enough, so I took some of the broth out and put it in a measuring cup, added 2-3 tbsp of flour, whisked until mixed and then I added it back to the pan...sauce thickened right up! I wouldn't reduce any of the broth, just thicken it at the end...

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I used leftovers pork from my crown roast and the flavor was delicious! I did have too wet a mixture--next time I will thicken it. I made my pie crust with lard and used a deep pie dish.

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Baked potato or rolled oats for thickening

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It is very good, I add a little dill and sage to it. And everyone loves it.

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In her vervion there are no veggies involved in the pie itself, it is a strickly a meat filling consisting of a combination of pulled and chopped chicken (turkey after the holidays or when making a large batch for family and friends and most importantly pork. The best was was when she used the pork butt chops or roasts as it had more fat ( I know BAD WORD although Emeril did say it best " Pork Fat Rules!!!" this allowed for more flavor and pie would not be as dry.
Her primary seasonings would constst ( Robert plug your ears! "Lipton Onion Soup Mix" , ground pepper, ground cloves, ground allspice, garlic and not too much salt as there was some already in the soup mix. Roasting the meat first allowed for a great au jus, which she reserved. After the meat cooled it was pulled and chopped then she added the au jus to the mix and brought to a boil and then thickened with a slurry of cornstarch. Having the mixture thicken to a heavy custard consistancy was improtant to not having a runny pie in the end.

*** TIP***
If you refridgerate the mixture it is easy to handle to make "Tourtiere Patties or Turnovers" great for school lunches for the kids.

Hope this helps MIke P

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My great-grandmother's recipe used ground meats, not diced. and her only veggies were potatoes and onion. She mashed the potatoes which thickened the filling. To adapt this recipe, however, I would suggest adding some instant mashed potato flakes at the end, just to thicken the sauce so the crust stays dry.

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The pie tasted good, but it was soggy. I'll probably make this again, but I'm going to have to reduce the broth down and make a thicker roux.

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Great flavor but I ended up with way too much juice in the pie. Not sure where I went wrong with this recipe but apparently I should have boiled off all the chicken broth and made sure the filling was dry before putting it in the pie shell. I will try this recipe again. Also next time I will half the recipe or make 2 pies and freeze one.

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Very interesting, and similar to what my GrandMother made when when she moved from Quebec. I will be interested in tasting the similarities to her recipe.