Spiced pork & potato pie

Spiced pork & potato pie

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(23 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 6
This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper

Nutrition and extra info

  • Uncooked pie can be frozen

Nutrition: per serving

  • kcal466
  • fat25g
  • saturates9g
  • carbs37g
  • sugars2g
  • fibre2g
  • protein26g
  • salt0.9g
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Ingredients

  • 1 medium potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 500g pack lean minced pork
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • ¼ tsp each ground cinnamon, allspice and nutmeg
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100ml stock
  • 400g ready-made shortcrust pastry
  • 1 egg, beaten, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.

  2. Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.

  3. Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.

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Comments (27)

saraevs's picture
3.75

I really liked this recipe. On the suggestions from other commenters, I added grated apple, and I used 1/2 tsps of all the spices instead of 1/4. I also added a chopped leek, and used more potato than suggested. It turned out very well, I will definitely make this again.

jollygiantswife's picture
5

Made this for dinner tonight as I had some minced pork in the freezer I didn't know what to do with... As previous posters have recommended, I too added about a teaspoon of garam masala and Worcester sauce. I also used a roasted garlic and parsley stock pot that I had in the cupboard. The only other deviation was to add a grated apple, that really lifted the flavour of the meat, I also grated the onion instead of chopping it...One other piece of advice, don't bother boiling the potato to mash it, bake it in the microwave instead! Served ours with potato wedges and baked beans

jsqrde's picture

I liked it and I'm sure that if I was actually able to cook, it would have been even better. Still, I liked it and there's a lot left for dinner tomorrow.

mattviv86's picture

Nice idea but like others i added a bit more to increase flavor, added some apple cider, hot mango chutney and Worcester sauce, very nice and works well as a family dinner

thecherub's picture

I enjoyed this pie, was simple enough to make and cheap too using minced pork. I followed other Good Foodies advice and added finely diced carrot, a splash of worcester sauce and a little garam masala. I am eating the left overs cold right now!

slight222000's picture
4

My family loved this pie. I have read the comments regarding it being bland and thought I should comment. My family love hot spice, indian,mexican etc but found the light subtle spicing of this pie delightful.

Better cold than hot, good for a picnic!

neil64's picture
5

Tried it, tasted it and loved it. A keeper.

classyladykent's picture
5

Perfect, what a fabulous pie. Loking forward to it cold tomorrow, can see this becoming a picnic basket favourite this summer

jonoandjo's picture

excellent pie, cooked first time and came out spot on.
Was a real treat for lunch the next day as well.

kabikaj's picture
5

Delicious! It turned out really well, and also tasted fab the next day eaten cold with a bit of cider chutney. Will definitely make again!

pennyclark's picture
5

Really easy and really tasty. I added the garam masala, a carrot and a splash of Worcester sauce. Everyone loved it. Will defo make again

mother_ship's picture
4

Very tasty (I added a small, finely chopped cooking apple) but definitely too light on the spices and I will add more next time.

jandyrew's picture
5

quick and easy to make and well worth the effort. I added a little garam masala just for the heck of it and it added a nice little spicyness ( I noted a couple of comments re: bland taste).
Will definately make this pie again. Just a little gravy added nicely as well.

khitajrah's picture
2

This was incredibly bland. Won't be making it again. :(

07977253060's picture

This was lovely. I put some cheese and some mustard into the mashed potato and I made the pork stock with some Somerset Cider. The next time, I might make this in a loaf tin and put a boiled egg in the middle.

This might be better served cold with a nice chutney and some salad. I am very glad to have found this recipie - there is no weighing involved!

07977253060's picture

This looks delicious. I am going to make this tonight. I am going to add some garlic; apple and some sage.

fronki's picture
5

yummy scrummy, both of my housemates loved it! served it with Jamie Oliver red cabbage from his 30min meals series! Will most certainly be doing it again!

mdn123's picture
1

Flavour was rather bland and colour not appetising. May be better served as a cold pie.

sarahharding's picture
5

I've made this a couple of times and it disappears very quickly. Also good if the family are eating at different times as it reheats beautifully

evepilcher's picture
1

It looked fantastic when I made it, but I felt the taste let it down. Didn't taste at all spicy to me.

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