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Gluten-Free Tourtière (Quebec meat pie)

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Gluten-Free Tourtière (Quebec meat pie)

Tourtière reminds me of home in Quebec. My sister used to make huge batches of tourtière around the Holidays and would always give a few frozen pies to family members. It was a nice gesture, tasty too. So what is tourtière? Well, it’s a simple meat pie: ground beef and pork, onions, garlic, seasonings, inside a yummy flaky crust. Here’s what you need.

And here it is, the traditional Quebec meat pie.


  • 1 lb ground pork
  • 0.5 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • Gluten free double pie crust

Preheat the oven to 400F.

This is a pretty quick and easy meal. Combine all the ingredients (well minus the pie crust…) in a saucepan and bring to a boil. Then, reduce heat and let simmer until the meat is cooked: about 10 minutes.

If some meat pieces are too big and stuck together, break them apart before filling the pie.

It’s possible that not all the water evaporates, so just use a strainer when you put the filling in the pie, to drain the excess moisture.

Cover with the second half of the pie and carefully seal the edges. I recommend brushing egg wash on top to make it nice and golden.

Before putting the pie in the oven, pierce a few holes in the crust to allow for steam to vent during baking. You can be artistic and make it look real pretty!

See? Egg wash makes a crust perfectly golden.

Bake the pie for about 30 minutes. Let stand 10 minutes before serving. This is a great dish to serve with a beautiful green salad.

In Quebec, a lot of people eat their tourtière with… ketchup! I love the combination. My mother does not. It’s a matter of taste of course, so feel free to experiment.

Enjoy this easy traditional dish!

Salmon Pie: a traditional Quebec meal

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Salmon Pie: a traditional Quebec meal

I’ve been making a lot of dishes from my childhood recently, but this one is definitely my favorite. Salmon pie is the most delicious, inexpensive and comforting way I know to get a good dose of Omega 3s in my belly. Every bite tastes just like home. It was served at every family reunion and of course, grandma would always make enough to feed an army and there would be plenty of leftovers for everyone to take home.

I, of course, never learned my family’s recipe for salmon pie, so I had to come up with my own. I used this salmon and potato pie for inspiration because I did not know where to start, but I drastically changed the quantities to make it taste more like what I was used to as a child. Less potatoes and more salmon!

A slice of home!


  • 4 medium/small potatoes
  • 1 big can of salmon (15oz)
  • 1 small onion
  • 3 cloves garlic
  • 1 Tablespoon butter
  • 1/2 cup milk
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1/2 Tablespoon salt
  • Gluten free double pie crust

The first step is to boil the potatoes. I don’t peel them because I like keeping as many nutrients as possible, but if you don’t like the skin, you can certainly peel it off.

The filling is ready to be put in a pie.

The filling is ready to be put in a pie.


While the potatoes are cooking (it takes about half an hour until they are very soft), mince the garlic and chop the onion. Sauté them in a pan until they are translucent. Open the can of salmon and drain the juices. Don’t be too picky, a little juice leftover adds more taste, without turning into soup.

Preheat the oven to 375F.

Once the potatoes are ready, transfer them to a large mixing bowl and mash them. Add butter and milk, just as if you were making mashed potatoes. Add the onion and garlic, then the salmon and mash everything together some more. Add salt, pepper and thyme and mix until well combined.

Don’t overfill the pie!

Now, using a spatula, pour the filling into the crust. Even out all the little bumps and cover with the second half of the pie crust. Don’t forget to brush egg wash on the crust to make it turn nice and golden. Bake the pie in the oven for 35 minutes. Let it cool off a few minutes and serve with a fresh green salad.

I’m very satisfied with the taste of this recipe. I think grandma would be proud!

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