Tourtiere (French Canadian Meat Pie)

A delightful combination of ground pork and beef, spiced with cinnamon and cloves, sauced with brown beef gravy, and baked in a double crust. –Publick House, Sturbridge, Massachusetts


2 pounds lean ground pork
2 pounds lean ground beef
1 medium onion, diced fine
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cups brown beef gravy (recipe follows)
1 cup fine bread crumbs
1 cup diced cooked potatoes
Salt and pepper to taste
Pastry for 2 double-crust 9-inch pies


Saute pork, beef, and onion until browned. Add cinnamon, cloves, and gravy and simmer for 5 minutes. Add bread crumbs, diced potatoes, and salt and pepper, and stir well. Remove from heat. Divide between pastry-lined pie tins and cover with pastry crust. Brush with egg wash and bake at 375 degrees F for 45 minutes or until browned.

Brown Gravy


1/2 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 quarts rich beef stock
4 ounces butter or margarine
4 ounces flour
Salt and pepper


Add chopped vegetables to beef stock and boil for 15 minutes. In small saucepan make roux with butter and flour. Add roux to stock and whip until dissolved. Simmer for 30 minutes. Strain through fine strainer. Add salt and pepper to taste and use as described. Makes about 2 quarts

Cooking & Recipes


Makes 2 nine-inch pies

Preparation Method


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Different regions, different

Different regions, different recipes, my mother never used potatoes, gravy, bread crumbs, cinnamon or cloves. Just the meat with onions, simmered with savory and allspice in water.