Tourtière is a versatile and economical meal and one of my favourite comfort food. It’s commonly served during the holidays and is also a popular addition to potlucks and parties of all kinds.

The traditional recipe is usually cooked slowly for at least 6 to 8 hours in a conventional oven. Since I didn’t want to stay at home the whole day every time I made it, even if it’s very good, I just had to check if it could be made in a slow cooker.

As it turned out I found a few people who tried it and the results were pretty encouraging. So, I converted my usual recipe to make it in the slow cooker and it turned out as good as the ones made in the oven.

Ingredients

This was made in my 3 quart Crock-Pot brand slow cooker, and can feed 4 to 5 person.

400g of basic pie dough
6 cups (950g) of 3/8” potato cubes
1 lb (450g) of ground or finely diced meat (I used a mix of ground pork, veal and beef this time)
1 cup of chicken or beef broth
Salt and pepper, to taste

Preparation

Take 2/3 of the dough and roll in in a large oval sheet big enough to cover the slow cooker pot. Put the sheet in the pot, press to make sure it will stay in place and cut the extra dough.

Put the potatoes and the meat in a large bowl and add the salt and pepper. Mix everything well, transfer it in the the dough-covered pot and pour the cup of broth over it.

Roll the remaining dough in an oval and use it to cover the meat and potatoes mix, folding the edges over it.

Move the slow cooker ceramic pot to the oven and cook the tourtière for 30 minutes at 400 F so the top starts to brown a bit. After this, put it back in the slow cooker and cook at high for at least 6 hours so it looks like this :

Cut portions with a cooking spoon and serve. It’s very good as is, especially fresh for the pot, but I also like to add a dash of ketchup or green ketchup. If you have lots of leftovers, tourtière can be frozen and it will be just as good when reheated.

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