Video Recipe

Tortiere during the holidays is considered somewhat of a tradition in the Bombardier family. Every Christmas my Dad will make a bunch of these, one for dinner, one to freeze for later enjoyment, and the others to hand out to family members as “gifts”. This is my variation on his recipe – while I respect the tradition, I do like the trial and error process to get a perfect pie that has my own thumbprint on it.


  • 16 oz Minced Pork
  • 4 oz Minced Beef
  • 1 Celery Stalk
  • 1 Medium Onion
  • 1/2 a Russet Potato
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ground Allspice
  • 1/2 tbsp Cinnamon
  • 2 tsp Savoury
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Cloves Garlic
  • Olive Oil
  • 1 cup Beef Stock
  • 1 Egg
  • Pastry Dough


  1. Finely mince the onion, celery and garlic.
  2. On medium-high add 2 tbsp olive oil and cook onion, celery, garlic and spice mixture, about 5 minutes. Remove and set aside.
  3. In the same pan, saute the meat, breaking it up into a fine mixture, about 5 minutes. Avoid browning.
  4. Add back vegetables and spice mixture and grate in 1/2 a russet potato.
  5. Add beef stock, reduce heat and cook for 10 minutes.
  6. Remove form heat and let cool at least 15 minutes. Prepare your pastry and preheat your oven to 375°.
  7. Add the cooled meat to pastry, patting it down lightly with a spoon to remove any dead spaces.
  8. Add beaten egg to  edge of bottom crust before covering the pie. Crimp edges as necessary, add ventilation slits and and brush top with beaten egg.
  9. Cook at 375° for 35 to 40 minutes.