Mom's tourtière (version française, cliquer ici)

This recipe is being published to chefalain in December 2014, which marks the third holiday season without Mom. It's hard. So hard. On the up side, Dad took over as the official maker of tourtières, keeping the tradition going. Thanks Dad, you're the best of all Dads! 


  • 4 lbs ground pork
  • 2 lbs ground veal
  • 1 lb ground beef
  • 6 onions (medium size), chopped
  • 6 garlic cloves, chopped (or 3 teaspoons of jarred garlic, but if you're civilized, you'll chop your own)
  • 4 teaspoons salt
  • 4 teaspoons pepper
  • ½ teaspoon ground thyme
  • ½ teaspoons Allspice
  • ¾ to 1 ½ cup of bread crumbs
  • Oil
  • Butter
  • Water, as needed.


  • In a large pot, fry onions in oil and butter, until softened but not burnt
  • Add meats and coo until light grey (I know light grey meat sounds horrible, but read on)
  • Add 4 seasonings (salt, pepper, allspice, thyme)
  • Add chopped garlic
  • Add water to cover meat
  • Add bread crumbs
  • Cook for about one hour
  • Drain fat as needed (if you like more fatty, or drier meat)
  • Pour mixture into pie dough (should make 7 pies)
  • Cover with pie dough
  • Cook at 375 degrees for about ½ hour, or as needed
  • Be sure to eat with Mom's awesome fruit ketchup, found on this site, click here.