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How to make the best Tourtière like in Quebec

How to make the best Tourtière like in Quebec
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We don't cook tourtière during the summer! Autumn is coming soon, we go back to our stoves and cook the best pie.


  • 1 potato, peeled, diced
  • salt and pepper
  • 1/2 onion, chopped
  • 3 sprigs fresh sage, chopped
  • 3 sprigs thyme, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp. ground clove
  • 1/2 tsp. dry mustard
  • 1/4 cup water
  • 225 g ground beef
  • 225 g ground pork
  • 2 doughs, uncooked


  1. Take a pan of slightly salted water, cook the potatoes for about 5 minutes. Drain and mash. Keep it aside.
  2. Brown ground beef and ground pork with onion, garlic and water in a skillet, add spices, herbs, salt and pepper. Mix and remove from heat. Stir in the potato.
  3. Preheat the oven to 425°F (220°C) and place a dough into a 10-inch pie plate.
  4. Add the meat mixture and place the second dough on top.
  5. Seal and make some small slits on top.
  6. Bake for about 25 minutes.

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