Make This: Bannock's Tourtière

Bake the ultimate winter comfort food with this recipe for Bannock’s Ontario harvest pork shoulder tourtière (or cheat and pick one up in-store).

Makes 4-5

Preparation time 30 minutes

Cooking time 2 hours

What is it about cold weather that turns cooking novices into budding bakers, hell-bent on pulling something homemade out of the oven to wow guests? If you're going to bake something this season, you would be hard pushed to find a more Canadian dish than tourtière, a meat pie originating from Quebec usually made from pork, beef or veal. 

This recipe from Bannock combines seasonal vegetables with seasoned ground pork underneath pastry for the ultimate Canuck pie that's perfect for the next big dinner you host. Or – if you find yourself with all the good intentions but none of the requisite time for pie-making – Bannock and Beauty Barbecue & Smokehouse will be offering a selection of pick-up dates throughout November and December. We won't tell if you don't.


5lbs ground pork
1 medium (170g) onion, finely diced
3 small (125g) carrots, finely diced
2 large stalks (125g) celery, finely diced
3 cloves (25g) garlic, minced
2½ cups chicken stock
1 tsp (5g) ground allspice
1 tsp (5g) grated nutmeg
¼ tsp (2g) ground clove
1½ tsp (7 ml) Tabasco sauce
3 tbsp (45 ml) Worcestershire sauce
4 tbsp (50g) breadcrumbs
2 sprigs fresh thyme, chopped
½ navel orange – juice & zest
Salt and pepper to taste
Newfoundland sea salt
1 - 9” pastry shell


1. Heat a heavy-bottomed saucepan or Dutch oven on medium heat, and add the ground pork.
2. Once the meat is browned, add the diced vegetables, garlic and chicken stock. Simmer for 10
3. Add the ground allspice, ground clove, Tabasco and Worcestershire sauce. Mix well.
4. Add breadcrumbs and turn heat to low. Cook for an additional 10 minutes.
5. Once the mixture has been cooked thoroughly, add the fresh thyme and freshly squeezed navel orange juice. Season with salt and pepper to taste.
6. Turn off heat and set aside to rest for a few minutes before placing the mixture in the fridge to cool.
7. Once the mixture has cooled completely, preheat the oven to 400°F.
8. Spoon meat mixture into a 9-inch a pie crust and place top crust on top of the pie. Cut slits to allow steam to escape. Brush pie with beaten egg yolk and season with Newfoundland sea salt.
9. Bake for 20 minutes at 400°F, followed by 10 minutes at 250°F, until the crust is golden brown and the pie has been fully cooked through.
10. Allow the tourtière to cool for 10 minutes before slicing. Serve warm and enjoy!