100-year-old French Canadian Meat Pie Recipe - Tourtière

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine can be a cost-effective substitute.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes provide more nutrients, while mashed cauliflower is lower in carbs.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthy egg substitute, while aquafaba is a budget-friendly vegan option.

Chop or shred the vegetables; chop the onion and shallot and grate the potato.

Add everything to the pot and bring it to the boil for 15 minutes.

Sweat the onion and shallot in the stew pot for a few minutes before adding the potato, using a skillet to brown the meat.

Use some of the 4 cups of water as needed to keep the sweating vegetables from going dry and sticking to the bottom of the stew pot.

Once the meat has been browned, add it to the stew pot with the vegetables, then add the remaining ingredients: the rest of the water, syrup or sugar, vinegar, breadcrumbs, salt, and pepper.

Let the pot simmer for about 15 minutes until the texture changes and becomes a little tighter.

Take the pot off the heat and roll out a pie shell for your pan(s). Use a quarter of a recipe of pie dough for each to have enough for lids.

Add half the filling to each pie shell and place in the center of a 450°F oven for 10 minutes.

If there is leftover filling, it freezes well.

Reduce the heat and bake at 350°F for an additional 30 minutes.

Allow the pie to rest for 10-15 minutes before serving. Its flavor develops over time, so it may be best to bake the pies a day before they are to be eaten.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens