Grandma Ness’ Meat Pies

The Ness’ get together on New Years day. It’s something we’ve always done and we’ve always had meat pies or Tourtière – but the kind from Manitoba, not Québec.

We thought we lost the recipe card this year so after lots of looking around I decided to post the recipe online – just in case.

Grandma Ness’ Meat Pies

Rating: 4

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 1 pie - 9" plate


  • 1/2 lb ground beef (medium)
  • 1/2 lb ground pork
  • 1 small onion
  • 1/2 tsp salt (may omit if using beef stock instead of water)
  • 1/4 tsp black pepper
  • 1/4 tsp powdered cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp savory
  • 1/2 cup of water or beef stock
  • 2 tbsp olive oil


  1. Dice the onions and fry with the olive oil until translucent or slightly brown
  2. Add beef and pork - brown meat
  3. Once meat is browned add spices - tweak amounts with experience - and your choice of water - which is traditional - or beef stock
  4. Simmer for 20 minutes or until most of the moisture is reduced - careful if using a cast iron pan as they will continue to cook off the moisture. Do not cook until dry.
  5. Cool mixture and set aside.
  6. Follow the instructions on the back of the tenderflake box to make pie crust.
  7. Roll out the base of a pie shell and place over a 9" pie plate
  8. Fill with cooled meat mixture.
  9. Roll out top of pie shell, pinch sides and cut a cross in the middle to exhaust moisture while cooking.
  10. Optional - egg wash top of pie for better golden colour
  11. Bake @ 400F for about 30 minutes or until golden brown.


Don't try and use lean ground meats! You need some fat in this recipe - try using bacon to add more fat. Also we experiment with adding more vegetables like celery, onions and carrots to add more sugars and better texture.

2 Responses to “Grandma Ness’ Meat Pies”

  1. Barb Ness Says:

    Just waiting for you to post your recipe (the changes you make) for ‘game’ meat pie.

  2. Nesser Says:

    No changes, just use ground or finely chopped game and make sure you’ve got enough fat content so the meat isn’t dry. Game is usually much leaner.

    For rabbit I brown it in the braising pot then add red wine, water or some kind of stock then a bundle of spices like rosemary, thyme, etc. Let the rabbit cool then pull the meat from the bone, chop to size if needed and then use it in your pie. Maybe next time we’ll try squirrel. ;)

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