Spiced pork & potato pie

Spiced pork & potato pie

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(27 ratings)

Prep: 25 mins Cook: 30 mins


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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  • 1 medium potato, cut into chunks



    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



    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



    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



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


  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, questions and tips

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pennyclark's picture
8th Oct, 2011
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
25th Sep, 2011
Very tasty (I added a small, finely chopped cooking apple) but definitely too light on the spices and I will add more next time.
4th Aug, 2011
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.
17th Mar, 2011
This was incredibly bland. Won't be making it again. :(
2nd Mar, 2011
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!
1st Mar, 2011
This looks delicious. I am going to make this tonight. I am going to add some garlic; apple and some sage.
13th Feb, 2011
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!
20th Aug, 2010
Flavour was rather bland and colour not appetising. May be better served as a cold pie.
18th Aug, 2010
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
20th Jul, 2010
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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