Meat pie with leeks and mushrooms

Author: Les Cultures de chez nous
Pâté à la viande aux poireaux et champignons
Preparation 30
Baking 90
Portions 3 pies
Freezing Yes


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 chopped garlic cloves
  • 45 ml (3 tablespoons) of butter
  • 908 g (2 pounds) of chopped pork
  • 454 g (1 pound) of chopped veal
  • 454 g (1 pound) of chopped beef
  • 454 g (1 pound) of chopped mushrooms (few wild mushrooms up to taste)
  • 4 peeled and diced potatoes
  • 250 ml (1 cup) of white wine
  • 190 ml (3/4 cup) of breadcrumbs
  • 5 ml (1 teaspoon) of ground meat pie spices
  • 6 shortcrust pastry
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  • In a pot, sauté the leeks and garlic in butter. Add meat and continue cooking for about 15 minutes, stirring to crumble the meat. Add mushrooms and season with salt and pepper. Add the potatoes, white wine, breadcrumbs, and tourtière spices mix. Continue cooking, frequently stirring, for about 45 minutes or until the potatoes start to fall apart. Cool down. Adjust seasoning if needed. Cover and refrigerate for about 4 hours or until completely chilled.
  • Preheat oven at 375°F (190°C).
  • Roll out 3 shortcrust pastries to 23 cm (9 inches). Divide one-third of the filling per layer. Top the tourtière with a second layer. Seal the edges with a fork or your fingers and cut slits down the center of the top crust for the filling to vent and steam to escape. Bake for 50 minutes to 1 hour or until the crust is golden brown.

Chef's notes