Easy Meat & Potato Pie (Simple Tourtière-Style Meat Pie)
This meat and potato pie is inspired by my tourtière video, but I made a few important changes since I published it. The original version had extra components (like separate meatballs and sauce). Here, the goal is different: a simple, sliceable, weeknight-friendly meat pie with potatoes built right into the filling, a clean spice blend, and just enough broth to keep everything juicy without soaking the crust.
A quick note on style: this is not a Tourtière du Lac-Saint-Jean. It’s closer to a classic meat pie / tourtière-style pie, but modernized so it’s easier, lighter, and more reliable.
If you’re planning a comfort-food dinner, pair this with something bold and savory like my black pepper beef: https://www.micheldumas.com/en/black-pepper-beef-easy-recipe-30-minutes/
Key changes from my video
- No meatballs, no separate gravy. Everything is in the pie.
- Better meat-to-potato ratio for a filling that slices clean and doesn’t feel heavy.
- No breadcrumbs. Potatoes do the binding.
- Moisture control (a little broth + brief cooling) so the bottom crust stays crisp.
- Simplified spice profile so it tastes like a classic Quebec meat pie without being overly sweet or “holiday-only.”
Meat & Potato Pie Ingredients
Crust
- 1 double pie crust for a 9–10 inch pie (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Filling
- 2 tbsp butter (or neutral oil)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 lb ground pork
- 1 lb ground beef
- 1 1/2 tsp kosher salt (adjust to taste)
- 1 tsp black pepper
- 3/4 tsp ground sage
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 1 pinch ground clove (optional but traditional)
- 1 1/2 lb russet potatoes, peeled and cut into small 1/3-inch dice
- 3/4 cup low-sodium beef broth (plus a splash more if needed)
- 2 tbsp all-purpose flour (for light binding)
- 1 tbsp Worcestershire sauce (optional but adds depth)
How to Make Meat & Potato Pie (Step-by-Step)
1) Prep the potatoes (fast method)
Cut potatoes into small dice so they cook quickly and evenly inside the filling.
- Add diced potatoes to a pot of cold salted water.
- Bring to a simmer and cook 6–8 minutes, just until the outside is tender but the cubes still hold their shape.
- Drain well, then spread on a tray so steam escapes.
This step prevents two common problems: undercooked potato in the pie and watery filling.
Internal link (EN): If you want a potato side for another night, here’s my full mashed potato method: https://www.micheldumas.com/en/homemade-mashed-potatoes-recipe/
2) Cook the aromatics
In a large skillet:
- Melt butter over medium heat.
- Add onion with a pinch of salt.
- Cook 6–8 minutes until soft and translucent (no browning needed).
- Add garlic and cook 30 seconds.
3) Brown the meat (then manage the fat)
Add ground pork and beef.
- Break it up and cook until no pink remains.
- If there’s a lot of fat in the pan, spoon off excess. You want flavor, not a greasy crust.
4) Season like a classic tourtière (but subtle)
Add:
- salt, pepper
- sage, nutmeg
- cinnamon + optional clove
Stir well and let the spices toast for 30–60 seconds.
5) Build the “sliceable” filling
Sprinkle in flour and mix for 1 minute (it should disappear).
Add:
- Worcestershire (optional)
- broth
Simmer 3–5 minutes until the mixture looks moist but not soupy.
Now fold in the drained potatoes gently.
Target texture: when you drag a spoon through the filling, it should leave a trail and slowly settle. If it looks dry, add a small splash of broth. If it looks wet, simmer 1–2 minutes more.
6) Cool the filling (this is the crust secret)
Let the filling cool 20–30 minutes (or spread it on a tray to cool faster).
Hot filling melts the butter in the crust and can cause a soggy bottom.
7) Assemble
- Preheat oven to 400°F.
- Line a 9–10 inch pie plate with the bottom crust.
- Add the cooled filling, press lightly to remove big air pockets.
- Top with the second crust.
- Seal edges, crimp, and cut 3–4 vents.
- Brush with egg wash.
8) Bake
- Bake at 400°F for 15 minutes
- Reduce to 375°F and bake 30–40 minutes, until deep golden brown and the center is bubbling.
Let rest 20–30 minutes before slicing.
Pro tips (the ones that actually matter)
- Small potato dice = better texture and faster cook.
- Cool filling = crisp bottom crust.
- Low-sodium broth gives control over salt.
- Don’t over-spice. In a simple meat pie, spice should support the meat—not dominate it.
- Rest before slicing. The filling sets as it cools.
Want another cozy beef dinner? Try my cheesy beef macaroni casserole: https://www.micheldumas.com/en/cheesy-beef-macaroni-casserole/
Substitutions
- Meat: Use all pork for a richer pie, or all beef for a deeper flavor. Ground turkey works, but add 1–2 tbsp butter and don’t skip broth.
- Broth: Chicken broth is fine. Use low-sodium.
- Spices: If you hate clove, skip it. Keep sage + nutmeg; they give the “tourtière vibe.”
- Crust: Store-bought crust is perfectly fine. For extra crispness, bake on a preheated sheet pan.
FAQ
Can I make this meat pie ahead of time?
Yes. Make the filling up to 2 days ahead, keep refrigerated, then assemble and bake the day you want it.
Can I freeze it?
Yes. You can freeze it unbaked (best crust) or baked (fast reheating). If unbaked, freeze solid, then bake from frozen—add 20–30 minutes.
How do I stop a soggy bottom crust?
Cool the filling, don’t overdo the broth, and bake the pie on a hot sheet pan placed in the oven while it preheats.
What potatoes are best?
Russet (baking potatoes) are ideal: they absorb flavor and help the filling set.
Is this the same as Tourtière du Lac-Saint-Jean?
No. Lac-Saint-Jean tourtière is typically deeper, chunkier, and baked longer. This is a simpler meat-and-potato pie.
What to Serve With Meat & Potato Pie (Suggested Posts)
- Homemade poutine (for a full Quebec comfort-food night): https://www.micheldumas.com/en/homemade-poutine-recipe/
- Classic patty melt with onions (another diner-style comfort meal): https://www.micheldumas.com/en/the-ultimate-patty-melt-recipe-with-caramelized-onions-and-homemade-harissa-mayo/
- Easy sweet and sour sauce (for meal prep chicken another day): https://www.micheldumas.com/en/easy-homemade-sweet-and-sour-sauce/
- Crispy beef in 30 minutes: https://www.micheldumas.com/en/crispy-beef-recipe-30-minutes/
- Beef burritos (great freezer-friendly dinner): https://www.micheldumas.com/en/beef-burritos-flavor-packed/
- Salmon pasta (quick weeknight pasta): https://www.micheldumas.com/en/easy-salmon-pasta-quick-delicious-recipe/
- Flank steak sandwich (weekend sandwich night): https://www.micheldumas.com/en/ultimate-flank-steak-sandwich-chimichurri/
Easy Meat & Potato Pie (Simple Tourtière-Style Meat Pie)
Ingredients
Crust
- 1 double pie crust for a 9–10 inch pie homemade or store-bought
- 1 egg beaten (for egg wash)
Filling
- 2 tbsp butter or neutral oil
- 1 large onion finely diced
- 2 cloves garlic minced
- 1 lb ground pork
- 1 lb ground beef
- 1 1/2 tsp kosher salt adjust to taste
- 1 tsp black pepper
- 3/4 tsp ground sage
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 1 pinch ground clove optional but traditional
- 1 1/2 lb russet potatoes peeled and cut into small 1/3-inch dice
- 3/4 cup low-sodium beef broth plus a splash more if needed
- 2 tbsp all-purpose flour for light binding
- 1 tbsp Worcestershire sauce optional but adds depth
Instructions
- Dice potatoes. Simmer in salted water 6–8 min (tender outside, still firm). Drain and cool.
- Cook onion in butter 6–8 min. Add garlic 30 sec.
- Brown pork + beef. Spoon off excess fat if needed.
- Add salt, pepper, sage, nutmeg, cinnamon (and clove if using). Stir 30–60 sec.
- Stir in flour 1 min. Add broth (+ Worcestershire). Simmer 3–5 min until moist, not soupy. Fold in potatoes. Cool 20–30 min.
- Preheat oven 400°F. Line pie plate with crust, add filling, top crust, seal, vent, egg wash.
- Bake 15 min at 400°F, then 30–40 min at 375°F until deep golden. Rest 20–30 min, slice.
Video
Notes
FAQ
Can I make this meat pie ahead of time?Yes. Make the filling up to 2 days ahead, keep refrigerated, then assemble and bake the day you want it. Can I freeze it?
Yes. You can freeze it unbaked (best crust) or baked (fast reheating). If unbaked, freeze solid, then bake from frozen—add 20–30 minutes. How do I stop a soggy bottom crust?
Cool the filling, don’t overdo the broth, and bake the pie on a hot sheet pan placed in the oven while it preheats. What potatoes are best?
Russet (baking potatoes) are ideal: they absorb flavor and help the filling set. Is this the same as Tourtière du Lac-Saint-Jean?
No. Lac-Saint-Jean tourtière is typically deeper, chunkier, and baked longer. This is a simpler meat-and-potato pie.
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