The Best Tourtière Recipe – (Instant Pot or Stove Top) (Video)
Can’t you just see the joy on your family’s faces when you pull this delicious French Canadian Tourtiere from the oven during the Holidays?
The golden pie crust plus all of those delicious spices will make every mouth water.
Now cooking a tourtiere can be a major endeavour. You make the pie crust, you cook the filling, and then you bake it.
Well we’ve shaved a whole lot of time off of this amazing tourtiere recipe. And a step by step video to help you with your cooking process.
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“How do you make Tourtiere is the #1 question I get asked!
And you know it is so easy to make. This recipe comes out perfect every time, and my readers tell me that too! The rich blend of beef, pork and spices create a special cozy dish that rests inside my perfect flaky pie crust. I’ll show you all my tips and tricks on how to make this delicious Tourtiere.
French Canadian Tourtiere or Quebec Pork Pie is a meat pie and you can enjoy one now and freeze one for later, because this recipe makes two Tourtiere! You can serve a crowd of 10 or 12 with this awesome recipe.
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Now I typically make the delicious beef and pork filling in my cast iron pan. And I’ve always had to be really careful with this, because as I’m sure you know you can overcook meat if the heat is too high and it will dry out.
So this past week I decided to try to make this awesome tourtiere recipe in my Instant Pot pressure cooker! And you won’t believe not only how easy it is, but how delicious and moist the result was!
I also used a frozen ready made pie crust, because I was entering a contest by Tenderflake. I didn’t win a prize, but I think we’re the winners with this amazing recipe!
So this post has been added to. You can make tourtiere with the classic recipe or use the alternate instructions to make the filling in the instant pot.
* post may contain affiliate links – what does that mean?
Well traditionally a French-Canadian dish, an authentic tourtiere recipe is often served during the Holidays, like Thanksgiving, Christmas, or New Years, but I like to have a few of these hearty meat pies in the freezer for those days you just don’t have time to cook.
Now you know I love to share easy family recipes, but I also have a passion for golden flaky pie crust. And this traditional tourtiere recipe really delivers!
“How do I make this recipe when my schedule is jammed packed with everyone and everything else?”
We even have them after a long afternoon on the golf course! This is one meat pie recipe you will want to serve anytime, not just during the Holidays.
The blending of different meats, herbs and spices in this authentic tourtiere recipe will have your mouth watering long before the pie is ready to serve. But be patient! The pie crust and delicious filling in this recipe is worth the wait.
What is in a Tourtière? Well in addition to deliciously lean cuts of beef and pork, that are slowly simmered, I think the unique combination of Tourtiere spices that includes cinnamon, cloves, nutmeg and summer savoury, provide an earthy, rich flavour.
Need a Pie Crust Recipe? No problem! Check out my post Five Steps To Make Perfect Pie Crust.
Or in the case of the Instant Pot Recipe just below, you can speed up the process even more by using a prepared frozen pie crust. Honestly? I prefer my own pie crust. But when pressed for time, or for no reason at all, I will use ready made pie crusts. The quality is so much better today than it was even five years ago!
Adapting this recipe to an Instant Pot or Pressure Cooker.
I really didn’t change anything for the recipe ingredients at all, not even the water. The filling still has to bake in the oven for 35 minutes.
Whether you cook the filling on the stove top or use the Instant Pot, this traditional tourtiere recipe can be made ahead in a batch and frozen, either in the large 9.5” family size, or in an individual 4” size.
Pop the frozen Tourtière into the oven for 30-35 minutes, add a salad and presto! A meal in minutes. Alternatively, bake the pie in a microwavable dish, and dinner can be ready quicker than that!
The Best French Canadian Tourtiere
An easy recipe, and perfect for beginner pie bakers. This Tourtière recipe is based upon the Mme Jehane Benoit Tourtière recipe, so I hope you enjoy it!
Not sure what to serve with a Tourtière? Shown here with a tart tomato antipasto – mainly because I wanted something red! But you can use your imagination and add any type of side dish. The Tourtiere is a meal unto itself, so I tend to choose lighter sides, like a tossed salad, or grilled root vegetables.
Traditional Tourtière Recipe – French Canadian Meat Pie (Instant Pot or Stove Top)
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Equipment
Ingredients
Ingredients
- 2 pie crust - recipe uses lard, makes top and bottom crust
- 2 lb. ground beef - lean
- 1 ½ lb. ground pork - lean
- 2 onions - large, cooking
- 1 cup celery - chopped
- 1 cup parsley - chopped
- 1 ½ c water - filtered
- 3 tsp summer savory - dried
- 1 tsp cinnamon - ground
- ¼ tsp nutmeg
- 1 tsp cloves - ground
- Salt and pepper
- 2/3 cup rolled oats - large flake
- 1 egg yolk - large
- 3 tsp. milk
Instructions
Instructions for Stove Top
- In a large saucepan with a heavy bottom, (at least 3 quarts/litres) cook, beef, pork, chopped onion, celery, parsley, water, and all of the spices and herbs – on medium heat, until the mixture comes to a boil and the meat is broken down and looks crumbly – this will take 15-20 minutes (the meat should not be pink). Then let the mixture simmer on low heat until the liquid is cooked down– this will take 50 – 60 minutes TIP: keep checking to make sure your burner isn’t set to high and overcooks the mixture, you don’t want the meat to dry out!
- Once cooked, stir in the oats and set aside to cool. If you didn’t have time to make your pastry you can cover the mixture and put it in the refrigerator for 2-3 days.
- Put half of the meat mixture into one pie shell. Roll out the top crust and with the edges moistened (see 5 Steps to Perfect Pie Crust!) flute the two crusts together with your fingers. Brush the crust with a mixture of the milk and egg yolk (this will give the crust a golden glow) Cut vents in the top crust to allow steam to escape. Repeat for the second pie.
- Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden. Let the pie stand for 5-10 minutes before serving. It will be piping hot! Each pie will serve 6 to 8 people.
- To freeze your authentic tourtiere recipe: double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn.
Instructions for Instant Pot
- Get your frozen pie shells out of the freezer and let them thaw before baking
- In the bottom of your instant pot, place all of the ingredients: onion and celery, beef, pork,oats, parsley, water, and all of the spices and herbs
- Mix the ingredients up – make sure the meats are broken down as much as possible
- Put the lid on your Instant Pot and set the timer to Meat/Stew for 20 minutes on High.
- Do a slow release for 5-7 minutes, then a fast release for the rest of the pressure. Remove the lid and let stand for about 10 minutes. You want to do this because the filling will be piping hot and it makes it easier to put into the pie shell
- Prick the bottom of the pie shells with a fork and put half of the filling in each pie shell and spread evenly.
- With the two remaining pie shells, gently remove them from the pans, and roll them out on your baking mat.
- Using the pie crust cutters, create fun designs to cover the tourtiere mixture. OR you put the entire crust on the top, crimp the edges using your fingers. MAKE SURE you cut a hole in the top crust for steam to escape.
- Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden. Let the pie stand for 5-10 minutes before serving. It will be piping hot! Each pie will serve 6 to 8 people.
- To freeze your authentic tourtiere recipe: double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn.
VIDEO
Notes
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
So I hope this post answered your question “How Do I Make a Traditional Tourtiere recipe?
What is your favorite meat or savory pie? Let me know if you have tried the recipe, or if you need help in any way.
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
Very close to the real thing, but needs diced potatoes. Not served during the holidays but specifically on Christmas Eve after mass. Usually served with beets and mashed potatoes.
Nice touch mentioning Mme Jehane Benoit .
Hi Judy,
I don’t see the Oat being used on the instant pot method… Did you forget it or should I add it on?
Thanks
Hi Denis. I see in the Instructions you mean? Yes it should be the same ingredients for both methods. I’ll fix that and thanks for letting me know!
And be sure to check out our new recipe video!
Hi there , you mention in your blog “ . I love preparing it because it reconnects me with my French Canadian roots. It’s a traditional Québecois meat pie that combines ground pork and beef with potatoes , onions, and spices, all enveloped in a buttery pie crust.” You mention potatoes but there is none in your recipe.
Hi Denise – what you’re reading is a quote from a source – I don’t put potatoes in my tourtiere recipe, but I guess you could!
I have been looking for a recipe similar to my mothers, only difference is my Mother soak the bread cubes in milk. I did try it with the oatmeal, loved it. This recipe brought back so many good memories of our past Thanksgiving. Will top this meal off with Indian pudding. Have a great holiday from your friends in Massachusetts.
Hi Cynthia, thanks for sharing, I’m so happy you enjoyed it. Soaking the bread crumbs sounds like a great idea too.
Hello, when you say “broken down” does that mean the meat is to be browned or just raw going in with the spices, etc?
Hi Rachel! Broken down means the meat is crumbly and has been browned lightly. Thanks for asking!
Your recipe calls for ground cloves but you don’t give any instruction as to when to add it. It is added at the end of your recipe along with the egg yolk and milk. Do you add the cloves into the egg wash or when you are cooking your beef mixture.
Hi Kitty, the instructions say to add “all of the spices and herbs” to the beef and pork mixture. I do see how it could be confusion, so I’ve moved the ground cloves up in the list together with the other spices. Thanks so much for stopping by and leaving your comment.
Judy, that looks really good, but by looking at your picture there is a bottom and top crust and your recipe says to make two pies with just the top crust, do you recommend not making it with a top and bottom crust? I think I would like it with the top and bottom and if I can do that but I have to bake the bottom crust prior to adding the meat? Thanks!
Sorry correction, if I make it that way would I have to bake the bottom crust prior to adding the meat?
Hi Paul, I wouldn’t pre bake the shell given the time you need to bake the Tourtière. Make sure you check your oven for baking times too, since some folks have ‘fast’ or ‘slow’ ovens.
Hi Paul, thanks for your comments! I’ve read through the recipe and I’m wondering where you see that there isn’t a bottom crust? This is definitely a two crust pie. Is it where I say to pout the filling in the bottom pie shell?
My mother, when she was still with us, use to add corn peas and diced vegetables to her meat pie. was very good.
Hi Doug! I’ve seen that done as well. Thanks for sharing!
I don’t know if it’s my phone, or if your links are messed up, but I can’t for the life of me find your pie crust recipe for this! Could you share?
Hi Coco, I just checked the link and it’s ok. Here it is again though – https://pieladybakes.com/pie-crust-from-my-food-processor/
Please let me know if i doesn’t work.
It worked! My phone must’ve just been wonky that day… Thank you!!
Good! 🙂