This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months – especially on ski vacations and during special holidays.  After enjoying the expansive terrain and fresh Tremblant air, you’ll need a piping hot, hearty pie to warm your bones.  So pop off the skis, make some cocoa for the kids, and wrap yourself in cashmere as your Mont Tremblant Tourtiere warms in the oven.


Store-bought pastry dough (enough for a double crust)
1 tablespoon olive oil
1/2 pound ground pork
1/2 pound ground beef
3/4 cup chopped onion
1 clove garlic, crushed and finely chopped
1/3 cup shredded carrots
1/4 cup finely chopped celery
2/3 cup beef stock
2 teaspoons Cognac
1 teaspoon dried parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
Pinch of ground cloves
Pinch of ground cinnamon
Pinch of grated nutmeg
1 tablespoon dry bread crumbs


Preheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.

Heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through. Drain excess fat from the pan. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.

Remove the skillet from the heat and stir the dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.

This tourtiere recipe makes 6 to 8 servings.