Moe and I have been together for almost 50 years.
Tourtiere is a French Canadian Christmas Eve tradition that he grew up with.
Served after Midnight Mass.
I have carried on the tradition (minus the Mass).
This year’s pie served with both gravy as well as a homemade Chile Sauce condiment
that Moe loves with his pie.
Served with a very nice Cabernet Sauvignon from the Maverick Estate Winery in Oliver, BC.
thibeaultstable.com 
First of all, congratulations on 50 years of marriage! So inspiring. I’ve never heard of this dish, but it looks divine. Hard to make? Thank you for sharing!
Firstly, congratulations on 50 years of marriage! So inspiring. I have never heard of this dish before, but it looks divine. Hard to make? Thanks for sharing!
Hi Patrick, actually 43 years married, but together since 1973. Tourtiere is a French Canadian meat pie typically served after Mass on Christmas Eve. Something Moe grew up with. There are a number of variations depending on family recipes. I only use ground pork but I know that it isn’t uncommon for someone to make it with beef of a combination. I prefer just pork. Also, Allspice is one of the seasonings and it is what distinguishes a Tourtiere from being just a meat pie. You can find the recipe here. One of those recipes I tend to post almost every year…….https://thibeaultstable.com/2016/12/25/christmas-eve-tourtiere/
Hi Ann – Thanks for this and the recipe! It’s wonderful that Moe has such a longstanding tradition associated with this dish. The power of food – and a great cook! 😃