Entree: Canada – Québec – Tourtière de Montréal (Montreal-style Québécois meat pie)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium potato, about 8 oz (225 g), peeled and finely grated
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground allspice
- 1/4 tsp (1.25 ml) ground cloves
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt
- 1 double pie crust (for a 9-inch (23 cm) pie)
- 1 large egg, beaten (for egg wash)
- 1 tbsp (15 ml) cider vinegar or 1 tsp (5 ml) brown sugar (optional, for slight sweet-sour balance)

Show original ingredient measurements

- 1 1/2 lb (680 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium potato, about 8 oz (225 g), peeled and finely grated
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground allspice
- 1/4 tsp (1.25 ml) ground cloves
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt
- 1 double pie crust (for a 9-inch / 23 cm pie)
- 1 large egg, beaten (for egg wash)
- 1 tbsp (15 ml) cider vinegar or 1 tsp (5 ml) brown sugar (optional, for slight sweet-sour balance)

Instructions

1. Heat oil in a skillet over medium heat and cook the chopped onion until translucent, about 5 minutes.
2. Add ground pork and ground beef and brown thoroughly, breaking up lumps, about 8–10 minutes.
3. Mix in grated potato, cinnamon, allspice, cloves, salt, and pepper; add beef stock and bring to a simmer. Stir in vinegar or brown sugar if using.
4. Reduce heat and simmer until mixture thickens and potatoes are soft, about 12–15 minutes. Taste and adjust seasoning; cool slightly.
5. Preheat oven to 375°F (190°C). Line a 9-inch (23 cm) pie dish with bottom crust and fill with the meat mixture.
6. Cover with top crust, trim and crimp edges, cut vents, and brush with beaten egg.
7. Bake until crust is golden and filling bubbles, about 45–50 minutes. Let rest 10 minutes before serving.