Tourtiere

Name: Tourtiere
Prep time: 13 min
Cook time: 25 min
Total time: 38 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 medium Potatoes; 1 tsp Sunflower Oil; 500g Minced Pork; 1 finely chopped Onion; 1 finely chopped Garlic Clove; ¼ tsp Cinnamon; ¼ tsp Allspice; ¼ tsp Nutmeg; 100ml Vegetable Stock; 400g Shortcrust Pastry; To Glaze Egg

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Canadian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 40 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 38 min total

1 medium Potatoes
1 tsp Sunflower Oil
500g Minced Pork
1 finely chopped Onion
1 finely chopped Garlic Clove
¼ tsp Cinnamon
¼ tsp Allspice
¼ tsp Nutmeg
100ml Vegetable Stock
400g Shortcrust Pastry
To Glaze Egg

Step-by-step instructions

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.
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.
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.

Why this works on a weeknight

Tourtiere lands at about 38 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Tourtiere actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Pork Canadian Pie MainMeal BBQ Cake