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recipe image Tourtière



  • Prep time30 min
  • 1 hr 40 min
  • Portions 6
  • DifficultyMedium


  • 1 large russet potato (about 450 g), peeled & cubed *see note
  • 2 tablespoons (30 mL) Country Crock® Original Spread, divided
  • 1 pound (about 450 g) lean ground pork
  • ½ pound (about 225 g) lean ground beef
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5 mL) pepper
  • 1 teaspoon (5 mL) ground sage
  • 1 ½ teaspoons (7.5 mL) fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • ½ teaspoon (2.5 mL) allspice
  • ⅛ teaspoon (0.625 mL) cloves
  • ¼ cup (60 mL) beef broth
  • 1-2 tablespoons (15-30 mL) breadcrumbs, if needed
  • 9-inch (23 cm) double-crust pie crust (store-bought works great!)


      1. In a large pot of salted water, add the cubed potatoes to the pot. Cook until very tender. Drain. Add 1 tablespoon (15 mL) of Country Crock® Original Spread and mash the potatoes.
      2. While the potatoes are cooking, brown the ground beef and pork, until no pink remains, using a spatula to break it apart as it cooks. Add the remaining tablespoon (15 mL) of Country Crock® Original spread, onions, garlic, salt, pepper, sage, thyme, all spice, cloves and beef broth.
      3. Bring the mixture to a boil, reduce the heat and simmer for 10-15 minutes or until thickened. Add 1 tablespoon (15 mL) of breadcrumbs to help the mixture hold together. Cool for 15-20 minutes.
      4. Preheat the oven to 375°F (190°C).
      5. Roll out the store bought dough and line the pie plate with the first crust. Gently press the dough into the pie plate. Add the meat filling. Add the top crust and seal the edges. Add a few slits in the center to allow steam to escape. Brush the pie with the beaten egg.
      6. Bake for 45 minutes, the crust should be golden brown.
      Notes: Allow the pie to sit for 15-20 minutes to allow the juices to reabsorb. The pie will better hold its shape when sliced and served.