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Memere Rousseau's Tourtiere (Meat Pie)

by in Jan 2010

Total Time: 3

Yield: 1 meat pie, about 10 servings

This traditional recipe for Tourtiere -- meat pie -- has a crust so light that it melts in your mouth and can be eaten piping hot from the oven or cold from the refrigerator.
Memere Rousseau's Tourtiere (Meat Pie)


  • 2 pounds ground pork
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 2 cups water
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves (or more to taste)
  • 3 cups mashed potatoes
  • Penny's Piecrust
  • 1 tablespoon milk


Heat oven to 400 degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.

Penny's Piecrust


  • 4 cups flour, plus extra for work surface
  • 2 teaspoons salt
  • 1-3/4 cups shortening
  • 1 large egg, lightly beaten
  • 1 tablespoon vinegar
  • 1/2 cup ice water


In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies
Updated Thursday, December 5th, 2013
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24 Responses to Memere Rousseau’s Tourtiere (Meat Pie)

  1. Katherine Lewis December 10, 2013 at 10:52 am #

    I carry on the tradition of cooking, every year i have to make them to serve on Christmas Eve., as did my mother and her mother (Grandma), she was French-Candian. Our recipe varied a little, as we did not use potatoes in our recipe, and we used more cinnamin, i did not add cloves, but am thinking i will try this next year. It is so yummy, and is such a nice gift to give to anyone! i let them cool with foil on top, then freeze over night, put into gallon zip lock bag, and put a gift sticker on it, listing the date and my name with love! :} I personally make up 11-12 pies each year, and give as a gift!

  2. Jo-Ann Langlois December 11, 2013 at 11:49 am #

    My sisters and I and all of my cousins have been using my memere’s recipe, which uses ground beef and pork, but we use Allspice, not cinnamon and we also put mashed potatoes in ours.

    • Elizabeth O'Malley September 7, 2014 at 3:51 pm #

      I am so delighted to see someone use the name “memere”. That’s what we called my grandmother but I didn’t know anyone else did.

      I have been looking for this recipe for years. Can’t wait to try it.


  3. Christine December 23, 2013 at 9:16 am #

    This is pretty spot on the way I learned the recipe from my mom and she learned it from her mom. We always have this for breakfast Thanksgiving morning and Christmas morning. Hope my kids make it some day as well!

  4. Celeste Marie Matthews December 23, 2013 at 2:50 pm #

    My memere and my mom, made these without potatoes and only pork. I have continued the tradition but not all years. I even made them when we lived in Australia; in high summer heat! They are part of what makes Christmas. As I am now the memere of the family (no one else has grandkids yet) it is up to me to preserve the family history. Choice of sides are sweet gherkin mini pickles, mustard, cranberry sauce and piccalli( a homemade green tomatoes relish that I make). Bon appetit! and Joyuex Noel!

    • Maurice R. Breton December 12, 2014 at 2:03 pm #

      Celeste Marie would love to have your Picalli recipe, My mother use to make one many years ago whichI haven’t been able to duplicate, her was made with green tomatoes, onions and spices. If you don’t mind sharing that would be great. Thanks

  5. Suzanne Martineau January 1, 2014 at 9:38 pm #

    My grandmother,mother and now I am the maker of our Christmas tourtiere for my children and grandchildren. We are from Quebec and our recipe is made with lean pork and veal, no cinnamon only cloves, onions,celery tops, salt, bay leaf, herb de provence, rosemary,pepper, mushrooms and mushroom soup. I glaze the crust with whipped egg. It is to die for and a much anticipated tradition. Yum.

  6. Gail Childs January 2, 2014 at 11:55 am #

    My Memere & mom made Tourtiere a traditional pie but varied from this recipe. Mom used hamburg, Memere used a combination of hamburg & pork but I think more times with ground deer meat. Also used nutmeg. No water, sauted the meat & onions & spices adding to the mashed potatoes. Always loved it & served with cole slaw.

  7. Diana Ethier January 2, 2014 at 5:54 pm #

    I make mine using my husbands aunts recipe which calls for Bell’s Seasoning, Mashed Rutabaga, and walnuts as well as the mashed potatoes, onions and a blend of beef, pork and veal. He likes to eat it with dill pickles and I like it with cranberry sauce. I also carry on my families tradition by making black-eyed peas and greens to complete the meal.

  8. Jill January 2, 2014 at 7:58 pm #

    I have tried all kinds of French meat pie recipes over the years, but this is the best! Very light with the potatoes mixed in. I love the taste of cloves better than the Bell’s seasoning. And the crust is so flaky and tender. Have made it each year since Yankee ran it. Always comes out great.

  9. MARY February 25, 2014 at 2:03 pm #


  10. Pauline Grawey May 5, 2014 at 4:51 pm #

    Hi, we used to have it on New Years as we are French Canadian.I can’t find my Mother”s recipe right now. Do you really simmer the pork 4 hrs? As an aside we called our Grandparents Meme and Pepe With fond memories…..

    • Brenda Darroch May 6, 2014 at 9:34 am #

      Hi Pauline,
      It does take about four hours for the liquid to evaporate. When you find your mother’s recipes, we’d love to hear how it differs from this one.

      • Cheryl Pitoniak October 6, 2014 at 10:13 pm #

        Just curious, what is the purpose of simmering the ground pork in water for 4 hours? Does this improve the taste/texture?? Thanks

  11. Aimee Seavey October 7, 2014 at 9:07 am #

    Hi Cheryl. The long simmering time is what makes the meat exceptionally tender. It takes awhile, but we think it’s worth it!

    • Cheryl Pitoniak October 12, 2014 at 9:30 pm #

      Thank you, Amy. I am definitely going to try this recipe this coming holiday season!

  12. Claire Martin October 7, 2014 at 4:54 pm #

    I was thrilled to see this receipe. My mother-in-law was French from the Maine area, Sanford, Maine. She always made Meat Pie for Christmas Eve and after the midnight Mass we would all go to her house (now this would be about 1:00am) to have the traditional meat pie dish. This had made a tradition in her family and when I began dating my husband I joined in (as the lonely Irish person). This was a very special evening of the year. The whole family gathered together until we all began to have our children, then it got a little harder. But she still made the pies and we had the on Christmas afternoon when we visited her home.

    I fear that this tradition is dying out, but I still pray that it doesn’t. It was a special time of year for many reasons!

  13. Bernice Pierce October 15, 2014 at 9:40 pm #

    My memere and mere made these when I grew up in Lewiston Maine. I am now 73 and I make them and give them for gifts at Christmas..very authentic recipe

  14. wendy lapierre October 16, 2014 at 3:02 pm #

    I don’t use mashed potatoes.i use cubed potatoes small cubes in the meat simmering..for last 15 mins…love it that way…

  15. Danielle October 22, 2014 at 1:18 pm #

    Stumbled upon this recipe while looking for measurement ratios for pork/potato. This is very similar to how I learned to make pie from my mother who my memere passed it down to. We use allspice instead of cinnamon and clove.

  16. Peter November 15, 2014 at 7:06 pm #

    My family has been making this ever since i’ve been born over 28 years ago and I figured I would see how other families make it. Our is very similiar with a couple differences. My father and I make them as below:

    2lb’s ground beef
    1lb ground pork
    1 onion chopped

    Onion goes in first, shortly after is all the meat which is then browned and water is used to help loosen up the mixture. The spices are clove, allspice, cinnamon and sage. Of course salt and pepper, all done to taste. Depending on the year, we’ll use mashed potatoes or instant to make it thicken up. This year we used mashed and I think it’s my favorite so far. What a tradition!

  17. Carol Jeanne Marcoux November 18, 2014 at 4:37 am #

    We grew up with mother making the Tourtiere pies but with dad, the Frenchman, overseeing and tasting. You see mother was Irish-German, but her family too came from Canada.
    Our pies, which my sister and I make every year for Christmas Eve, are all finely ground pork, onion, cinnamon, cloves and maybe some allspice, salt and pepper. Enough water to cover meat and simmer till enough water has evaporated then we add fresh bread crumbs to bind all together. Our families love this recipe and I (we) have never tried anything different. Happy holidays and happy baking to you all.

  18. Roberta November 19, 2014 at 2:57 pm #

    Love this recipe. It is almost exactly the way my mom made her pies. She used just ground pork and saltines to bind it together…onions-celery-salt & pepper-herbes de province. I am 80 yrs. young and even though I am alone I make them every Thanksgiving and Christmas for my siblings and nieces. I hope some of them will carry on this tradition. Ma Mere made the best…

  19. Linda Proulx December 16, 2014 at 5:35 pm #

    I learned from my husbands Memere, Aurore Proulx, from 3 Rivers Canada, I still make them for the holidays, I know they used to have them at New Years eve. But I make a whole bunch at once , freeze them and they are great to pull out and heat up during the busy holiday season. Not to mention that my two adult children come begging for them this time of year. And yes I always make sure we have at least one for the new year.

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