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Tourtière – sautéed pork, onions and mash potatoes flavored with garlic, thyme, sage and spices are the flavorful filling in this delicious double-crust pie. Comfort food at its best!
I was first introduced to the French Canadian dish Tourtière by my college roommate Cynthia Ballantyne, who grew up in Montreal, Quebec. It has been one of my favorite fall/winter dishes ever since! This recipe is my version of this pork and potato-based pie. Many tourtières are prepared with ground pork – or a mixture of ground pork and beef or game. I use chopped pork loin instead, which I think results in less grease and more pork flavor. I also add in some cooked turkey (or chicken) to add a bit more depth to the flavor. Actually, truth be told, I discovered the turkey addition by accident. When creating this recipe, I wanted to include around 2 pounds of meat, and I only had 1 1/2 pounds of pork on hand. Since it was just after Thanksgiving, I had leftover turkey in the frig, so I chopped up some of the dark meat and added it to the pie – and loved the result!
The other key ingredient is mashed potatoes. For the best flavor, make sure to season your taters with butter and milk or cream, salt and pepper. You can also add chopped carrot, celery or even cooked bacon if you like.
I hope you enjoy my version of a Tourtière as much as my friends and family do!Print
- 1 1/2 pounds chopped pork loin (or tenderloin) – 1/4- to 1/2-inch pieces
- 1 medium yellow onion, chopped
- 1 teaspoon chopped garlic
- 2/3 cup white wine
- 3/4 teaspoon dried sage, or more to taste
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- pinch ground cinnamon
- 1/2 pound cooked turkey (or chicken), preferably dark meat, chopped into 1/4- to 1/2-inch pieces
- 1 1/2 teaspoons fresh thyme leaves
- 1/4 to 1/2 teaspoon garlic powder
- 1 heaping cup mashed potatoes, seasoned with butter and milk or cream, salt and pepper
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 crusts for an 9-inch pie (double my Easy Flaky Pie Crust or use purchased)
- 1 tablespoon Dijon mustard
- Preheat the oven to 375 degrees.
- In a large sauté pan or skillet over medium-high heat, brown the pork. Add onion, garlic, white wine, sage, allspice, cloves, nutmeg and cinnamon. Simmer, uncovered, for 20 minutes, stirring occasionally.
- Stir in turkey, thyme and garlic powder; continue cooking for another 15 minutes or until the wine has evaporated. Remove from heat and stir in mashed potatoes. Season to taste with salt and pepper. Set aside.
- Roll one of the pie crusts to around 12 inches. Place in a 9-inch, deep dish pie plate and gently press into bottom and sides. Brush the bottom crust with the mustard. Spoon in meat mixture, pressing down and smoothing the top as needed to get rid of any air pockets.
- Roll second crust to 9 inches and place on top. Fold or roll in excess dough around the rim, pressing and/or pinching to seal. This will make a nice rim around the top. You can mold the edge into a fluted rim if you like. Cut four 3- to 4-inch slits in the top of the crust to release steam.
- Bake for 45 minutes or until hot and the top is nicely browned. Serve immediately.
Make ahead: The tourtière can be assembled but not baked, wrapped tightly in foil and frozen for up to one month. Thaw before baking. It can also be prepared and cooked up to 24 hours in advance, covered and refrigerated. Reheat in a 375 degree oven for 30 to 40 minutes.