Tourtière () is a French Canadian meat pie dish originating from the province of Quebec, made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec., including the fact that dishes of the same name are known in certain parts of France since the 17th century, the fact that a simple metonymy explains why the pie dish has become the pie itself (not unlike casserole, which etymologically means saucepan) and the fact that language specialists disagree with the bird name etymology.

Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish.

Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759."

Types of tourtière

Saguenay–Lac-Saint-Jean and Eastern Quebec

thumb|left|upright|Traditional French Canadian pork meat pie

The tourtières of the Saguenay–Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game or turkey) cut into small cubes.

  • "The tourtière debate" at the CBC archive (audio)
  • Tourtière Recipe Recipe for traditional tourtière