Spiced pork & potato pie

Spiced pork & potato pie

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(31 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

Nutrition: per serving

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


  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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3rd Mar, 2015
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.
21st Dec, 2014
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
24th Nov, 2013
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
7th Aug, 2013
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
24th Jun, 2013
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!
2nd Jun, 2013
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!
14th Apr, 2013
Tried it, tasted it and loved it. A keeper.
6th Apr, 2012
Perfect, what a fabulous pie. Loking forward to it cold tomorrow, can see this becoming a picnic basket favourite this summer
25th Jan, 2012
excellent pie, cooked first time and came out spot on. Was a real treat for lunch the next day as well.
11th Dec, 2011
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!


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