AIP Tourtiere (French Canadian Meat Pie)-Updated

Last year I posted this on Christmas Eve, but thought I would repost as an update this year.

The update includes an AIP crust recipe that I’ve used before and really like a lot. Tastes good and has the right texture too.

This is a yearly favorite of ours. Tourtiere. But, I decided to make it a bit different this time and am sure it won’t disappoint.

I made it two ways – one for those of you who don’t have to follow the AIP protocol, and the second one for AIP people. The difference is only in the “crust”, so if you follow AIP/Paleo, make your crust with the cauliflower topping, or if you are adventurous try a Paleo pie crust or the AIP crust provided. If you aren’t following AIP, make it with a “regular” pie crust.

Any way you do this, you will like it I’m sure. Who doesn’t like a really good meat pie at Christmas or any other time of year?

AIP Tourtiere (with AIP option)-Updated

A Christmas Eve favorite in our house.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings


  • 1 lb. organic ground beef
  • 1 lb. organic ground turkey
  • 1 medium onion (finely chopped)
  • 3 stalks celery (finely chopped)
  • 1 tsp sea salt
  • 1/4 tsp pepper (if using)
  • 1 Tbsp dried rosemary
  • 1/4 tsp allspice (not AIP)
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 6 oz. sliced mushrooms
  • 3 Tbsp beef broth
  • 3 Tbsp arrowroot powder
  • 2 pie crusts (can use AIP/Paleo crust)
  • 1 small head cauliflower
  • 1 Tbsp bacon fat or fat of choice
  • 1/2 tsp garlic powder
  • 1 tsp salt or to taste

AIP Pie Crust:

  • 1-3/4 Cups Cassava flour
  • 1/2 Cup Tigernut flour
  • 3/4 tsp Sea Salt
  • 3/4 Cup Palm Shortening
  • 8-12 Tbsp Ice Cold Water


  1. Preheat oven to 375F.

Meat Mixture:

  1. In a large pot (dutch oven) mix the beef, turkey, onion and celery. Add in the salt, pepper (if using), allspice (if using), cloves, and cinnamon and cook until the meat is no longer pink.

  2. Add the mushrooms and continue to cook until mushrooms are soft or for an additional 15 minutes after the meat is fully cooked. Add more salt to taste if necessary)

  3. Mix the arrowroot powder with the beef broth and add to the cooked meat and blend thoroughly.

Regular Pie Crust option:

  1. While the meat mixture is cooking, make your pie crusts. 

  2. Place bottom crusts in pie plates. Fill with meat mixture and top with remaining pie crusts. (this recipe will make 2 deep dish pies). Cut slits in tops before baking.

  3. Place in preheated oven and bake for 50 minutes.

  4. Once baked, let sit for at least 10 minutes before serving.

Cauliflower Crust option (AIP):

  1. Place cauliflower in a pot and steam until very soft (about 20 minutes).

  2. Once cauliflower is fully cooked, drain completely. Return to the pot and puree with immersion blender or mash very well with a potato masher. 

  3. Add cooking fat, garlic powder, and salt to mashed cauliflower and stir to combine well.

  4. Pour meat mixture into 9" x 13" deep casserole dish or lasagna pan and pat down well. Top with cauliflower mixture.

  5. Place in oven and bake for 50 minutes or until crust starts to brown and bubble.

  6. Once baked, let sit for at least 10 minutes before serving.

AIP Pie Crust option:

  1. Mix AIP crust ingredients in a medium bowl adding water in tbsp until dough forms.

  2. Split dough into two balls. Roll out 1 ball between tapioca dusted parchment paper to about 1/8" thickness. Carefully place in pie plate. Add filling. Roll out another crust for the top and carefully place on top of the filling. Crimp edges and puncture top with a sharp knife. 

  3. Brush with coconut milk wash or egg wash (if tolerated).

  4. Bake for 50 minutes or until crust starts to brown and bubble.

Recipe Notes

This recipe can be used by those who are not following the AIP protocol. If you are though, you can use a pie crust that is AIP compliant - I did not as my husband doesn't follow this protocol and every now and then I make him a treat cause he deserves it!