Québécois Tourtière – Mémère Ouellette's Recipe – Christmas Meat Pie Recipe

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Nana Murphy (nee Ouelette) wrote down this recipe and said that it came from her Mother - the Ouellete family is from Nicolet Quebec. This has always been on the table for our family feast on Christmas eve (Réveillon), and now the tradition of making it has passed to my generation and hopefully on to the next.
Nana's recipe was for 12 - 9" pies - I scaled it down for one 10" deep dish pie, to better suit the needs of Covid Christmas 2020.

500g (1 pound) ground beef
500g (1 pound) ground pork
500g (1 pound) ground veal
3 small onions minced fine
2 smallish potato, diced and boiled (about 350g)
Salt and pepper to taste
2 mL (½ tsp) cloves
2 mL (½ tsp) allspice
2 mL (½ tsp) marjoram
1 recipe pie crust:

Preheat oven to 425ºF.
Cook onions, in a little bit of oil.
Add meat and cook without browning.
Remove excess fat, and add in the spices, salt, pepper, and potatoes.
Stir to combine.
Transfer to a lined 10" deep dish pie plate, and cover with pastry.
Bake at 425ºF for 10 minutes and then reduce temperature to 350ºF for 45 minutes - 1 hour.

#LeGourmetTV #GlenAndFriendsCooking

0:01 How to make Québécois Tourtière Recipe
0:29 Old Québécois Family Tourtière Recipe
1:29 What kind of meat is in Québécois Tourtière
1:45 Making a Québécois Tourtière filling
3:57 What spices are in a Québécois Tourtière Recipe
5:16 Are there potatoes in Québécois Tourtière meat pie
8:33 Tasting Québécois Tourtière


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