When it comes to comfort food in Canada, few dishes can compete with the humble, hearty meat pie. Whether you're warming up after a day on the rink or enjoying a cozy family dinner during a snowy night, meat pie—especially the French-Canadian tourtière—is a beloved staple from coast to coast. Savoury, flaky, and packed with spiced meat and vegetables, this classic dish bridges generations and tastes like home.
Today, we’re diving into the best meat pie recipe you’ll ever try. Whether you're from the Prairies, the Maritimes, or deep in the heart of Québec, this recipe will become a go-to in your kitchen. Let’s get started.
A Brief History of Meat Pie in Canada
The most famous version of the meat pie in Canada is undoubtedly tourtière, a traditional French-Canadian dish dating back to the 1600s. Originating from the province of Québec, tourtière was typically made with finely ground pork (or sometimes wild game), onions, and warming spices like cloves and cinnamon. It was—and still is—often served around the holidays, particularly at Réveillon, the Christmas Eve feast.
But meat pies have a wide reach across Canada. From Newfoundland steak and kidney pies to Acadian chicken and meat combinations, Canadians have embraced the meat pie in all its forms. Each region adds its own flair, but the essence remains: tender meat, a rich filling, and a perfectly golden crust.
What Makes a Great Meat Pie?
A meat pie is only as good as its crust and filling. The crust should be buttery and flaky, yet sturdy enough to hold the weight of the meat and vegetables. The filling, on the other hand, should be flavourful and well-balanced—not too greasy, not too dry.
This recipe hits all the right notes, combining ground pork and beef with traditional herbs and spices, all wrapped in a homemade crust that’s easier to make than you'd think. And yes, we’re doing it the old-fashioned way—no shortcuts here!
The Best Canadian Meat Pie Recipe
🕒 Prep Time: 40 minutes
🕒 Cook Time: 1 hour
🍴 Serves: 6–8
Ingredients
For the filling:
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1 tbsp canola oil
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1 lb ground pork
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1/2 lb ground beef
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1/2 tsp ground cinnamon
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1/4 tsp ground cloves
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1/2 tsp ground nutmeg
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1 tsp dried thyme
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1 tsp salt
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1/2 tsp ground black pepper
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1/2 cup beef broth
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1/4 cup mashed potatoes (acts as a binder)
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Optional: a splash of Worcestershire sauce or apple cider vinegar for depth
For the crust:
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2 1/2 cups all-purpose flour
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1 tsp salt
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1 cup cold unsalted butter, cubed
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6–8 tbsp ice water
For assembly:
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1 egg, beaten (for egg wash)
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Optional: fresh thyme sprigs or flaky sea salt for garnish
Directions
Step 1: Make the crust
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In a large mixing bowl, whisk together the flour and salt.
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Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
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Slowly add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Do not overmix.
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Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
Step 2: Prepare the filling
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In a large skillet, heat the canola oil over medium heat.
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Add the ground pork and beef. Cook until browned, breaking up the meat with a wooden spoon.
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Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
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Sprinkle in the spices: cinnamon, cloves, nutmeg, thyme, salt, and pepper. Mix well.
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Pour in the beef broth and reduce the heat. Let the mixture simmer gently for 10–15 minutes, stirring occasionally.
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Remove from heat and stir in the mashed potatoes. This helps absorb excess liquid and bind the filling.
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Allow the filling to cool to room temperature before assembling the pie.
Step 3: Assemble and bake
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Preheat your oven to 375°F (190°C).
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On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie plate. Press it into the dish, trimming any excess.
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Spoon the cooled filling into the pie shell, spreading it out evenly.
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Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
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Brush the top with the beaten egg for a golden, glossy finish.
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Optional: sprinkle with flaky salt or add thyme leaves on top for a rustic look.
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Bake for 45–55 minutes, or until the crust is golden brown and crisp.
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Let cool for 10–15 minutes before slicing and serving.
Tips for Meat Pie Success
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Use cold ingredients for the crust. Cold butter equals flakier pastry.
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Don’t skip the mashed potatoes in the filling—they absorb moisture and give the pie structure.
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Make it ahead: Meat pies freeze beautifully. Just wrap tightly and freeze unbaked. Bake directly from frozen, adding 15–20 extra minutes.
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Switch up the meat: Feel free to use turkey, chicken, veal, or even wild game if you have it on hand.
Serving Suggestions
Serve your meat pie with a side of tangy chow chow, a dollop of cranberry sauce, or classic ketchup (don’t knock it till you try it!). A crisp green salad or roasted root vegetables make for a hearty, well-rounded meal.
Pair it with a robust Canadian beer or a glass of red wine—Cabernet Sauvignon or Merlot go beautifully with the rich, spiced filling.
A Dish Worth Sharing
Meat pie is more than just food—it’s a symbol of togetherness. It’s the smell that brings people to the kitchen, the warmth that spreads across the dinner table, and the taste of memories shared and made. Whether you're making it for a holiday gathering, a Sunday dinner, or just because you feel like something truly satisfying, this recipe brings comfort and flavour to every bite.
So go ahead—make a pie, share it with someone you love, and pass on the tradition.
Bon appétit, and happy baking!
