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  1. Since I am mentioned in the post let me be the first to comment and review. I absolutely love this recipe and the moment it’s being baked it brings me back to my childhood and the wonderful smells of Christmas time!

  2. Just made this fantastic recipe! I used ground moose meat instead of the beef. All else was exactly as the recipe stated. I will be replicating this for my Christmas menus this year!!

  3. This is the recipe my grandparents and mother used and now I use. The seasoning is everything. Taste, add, taste, add. Love it!

  4. The meat pie has been a Christmas tradition in my Mass. family for at least a century. My grandmother inherited a recipe that called for savory; I think the oregano here is a poor substitute, from the days when savory was hard to find outside of the Maritime Provinces and New England. Her potatoes were coarsely mashed, leaving bits of potato in the pie, which adds nicely to the texture.
    Savory can be bought online these days, if your local supermarket doesn’t stock it. (Google “Mt. Scio Farm”) It’s also a wonderful addition to turkey stuffing, tomato sauces, and marinades.

    1. I agree about the oregano/savoury. My mom made this for 70 years & never used oregano. Ever. Mashed potato wasn’t an ingredient either.

  5. My French Canadian grandmother would make this filling for pies but with saltine crackers instead of potatoes. She would also use this same filling as stuffing for a baked pumpkin. The squash and filling is wonderful!

    1. I make several tourtiere every year leading up to the holidays and freeze them uncooked. I serve at gatherings and always manage to have one that I serve at brunch let in January. Just remove from the freezer and fully thaw before cooking.

  6. Just made this recipe, hugh disappointment. I grew up enjoying my mothers meat pie, a great Canadian recipe that has been handed down for 5 generations. Note, this recipe uses 2 to 3 times the amount of spice as compared to other recipes. At a minimum cut the spices in 1/2. Going back to mom’s, throwing this one away.

    1. I’m sorry that you didn’t care for it. That’s the thing with recipes like these, each family has their own version and they are very loyal to them. We’ve been making this for a really long time with lots of Canadian approval, but to each their own. Thanks for the feedback!

      1. My family’s recipe comes from my great grandfather and it has no spice except salt and pepper. Lots of onions is the ‘key’ for us! We don’t add potatoes, it’s white bread and eggs! I remember it being the most requested baked good by every family member every Christmas! My Grandma wasn’t allowed to visit someone without bringing a meat pie!😂. I’m baking one right now and having beautiful memories of my grandma and mom making these every year❤️

        1. Sounds like it’s made for people with the palates of children. This recipe is much closer to the true tradition. Your grandmother had awful taste and you inherited it.

          1. Wow, Steve, that’s a rather nasty comment. Melissa said in 2020 that every family has their own version. Differences are gifts to be cherished not deficits to be corrected.

          2. You are way out of line Steve. You have no right to attack Kyra or her grandmother. YTA here Steve.

          3. That was not very nice. It is important for people to comment honestly as it tells readers different ways that may or may not help. But saying something mean about someone’s grandma, wow. 🙁

  7. This recipe differs from my Grandmother’s Tourtiere Recipe, which required very lean Pork Butt ground twice approximately 2 lbs. (meat is from the animals shoulder and is extremely flavorful);
    Finely diced 1 lrg. onion; a couple russet potatoes to mash in with the onions and meat which she would cook in small amounts at a time. She always prepared this recipe in her cast iron skillet. As she combined the mixture she added salt and pepper to taste. (one of my great aunts would add a pinch of allspice or clove to the mixture). The secret to the mixture is to keep it moist . She did that by adding teaspoons of water or liquid such as chicken broth. Think this year I’d like to use dry white wine (maybe a few sips while cooking over a hot stove!

  8. I’ve been looking for a good recipe for this to try! Yours sounds delicious. I like the range of spices used! Can’t wait to try it!

  9. I’m planning on making this with Impossible meat since I love meat pie for Christmas but recently gave up meat. Hopefully it works out. Cross your fingers

  10. I have not made this recipe as I do have one handed down from my father and his father…recipe is probably 75 plus years old and I must say it is excellent. I always look at other recipes to glean a little insight into the method used as my father just jotted his recipe down without much direction. One of the drawbacks of older recipes handed down. I haven’t veered much from his original ingredients but have changed the method which is very close to yours. However my point of this is to share the spices he used. Poultry seasoning, about 1 1/2 tsp., 1 tsp. celery salt, 1 tsp. ground sage, salt and pepper. I add about 1 1/4 cups water as well. Also I use one and half pounds ground beef and a half pound ground pork….makes two pies. My father was French Canadian.

  11. Can’t wait to make this for my family this holiday! I plan to freeze once prepared, so I can make a few ahead of time. I’m a bit of a novice in the kitchen, would you recommend I let the filling cool before putting into the pie crusts because I’m planning to freezing them? maybe I’m over thinking it 😉

  12. This is the first time I’ve ever been disappointed in a tourtiere. Excessive spicing, too homogenous in texture, not enough savoury quality of the meat.

  13. My wife and made this recipe at Christmas. I am tempted to try it again but substituting the top crust with only mashed russet potatoes. What’s your view on this?
    By the way its an excellent recipe. Thank you. 😊

    1. I honestly don’t know how that would turn out! I’m sorry. I’ve never made a potato crust before, but if you try it, I would love to know how it turns out!

  14. This was my first time making meat pie on my own and it was delicious, served with apricot jam on the side (all I had). The pie had great structure and reheated very well too. Would definitely make again!

  15. Thanks. This recipe is as close to my mom’s as I can find. We always ate it on Christmas Eve. She made a mushroom gravy to serve with it & sometimes we had cabbage rolls as well. It’s my favourite Christmas Eve tradition

  16. Thanks. This recipe is as close to my mom’s as I can find. We always ate it on Christmas Eve. She made a mushroom gravy to serve with it & sometimes we had cabbage rolls as well. It’s my favourite Christmas Eve tradition

  17. Amazing to see. I remember coming home from Midnight Mass Christmas eve with my Dad and three brothers. First memory, I being 4 1/2 and the smells in the wood house my Dad built for us that year was filled with joy 70 years ago. Wow this was the first year I did not make our tourtiers just tired. Good memories here. My Mom usually added a pound of venison no oregano or potatoes, but, exactly the same. The smell in the house was the same wonder as her Dark fruit and nut Christmas cake …the house was waffled with the smells of Christmas. I think most of us Metis, Native, French and Irish mix of people had these pies and cakes cooking in BC and Alberta. Of course the mince tarts also had that wonderful smell and taste of Christmas breaking of winter so cold. Thanks for the memories.

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