This delicious ÉPHÉMÈRE CRANBERRY MEAT PIE recipe comes to us from none other than Master Brewer (and sometimes chef) Jerry Vietz!


“Tortière” also popularly referred to in Canada in print (and in its pronunciation as tortière- Quebec French : [tuʁ.ˈt͡sjaɛ̯ʁ];) is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas réveillon and New Year’s Eve meal in Quebec. (Source: Wikipedia)

Preparation time: 90 minutes

Marinating time: 12 hours

Cooking time: 5 – 7 hours


• 6 lbs meat (3 types, 2 lbs per kind of meat)

• 4 onions

• 1 bulb of garlic

• 4 lbs potatoes

• 1 lb fresh cranberries

• Short pastry

• 2 envelopes of brown gravy mix

• 5-7 cups chicken broth

• 12 oz Ephemere Cranberry

• 1/4 cup milk

• 1 egg yolk

• ½ to 1 oz of Holiday spices (nutmeg, cinnamon, allspice, ginger, etc)

• Salt to taste

• Pepper to taste


• Step 1

The day before, cut the meat into cubes of 1 cm (it is also possible to use ground meat). Use 3 choices of meat equally (chicken, rabbit, beef, pork, venison, moose, caribou, etc).

Cut 4-5 onions coarsely. Mince the garlic cloves.

• Step 2

In a large bowl, combine all the meat and add the chopped onion, spices, garlic and pepper. Mix well. Do not salt. Cover the meat and refrigerate for overnight.

• Step 3

The next day, peel and cut 4 lb cubed potatoes ½ inch. Add the brown gravy mix, the fresh cranberries and diced potatoes to the mix of meat and salt to taste.

• Step 4

Preheat the oven to 425 ° F. In a roasting pan or heavy pot, spread a lower short pastry to cover bottom and sides.

• Step 5

Transfer the preparation in the roasting pan. Add the chicken broth and the 12 oz bottle of Éphémère Cranberry to cover the meat to prevent dryness. Cover with second lowers rather thick paste and seal the edges well. Make a small hole in the center to add broth during cooking. Brush top of dough with the egg yolk and milk.

• Step 6

Cover the pie and bake for 90 minutes. Lower the oven to 250 ° F and cook for 4-6 hours.

• Step 7

After 3 hours of cooking, add broth almost to the edge, at the halfway (complete with water or beer if necessary). Brush the top of the dough with the rest of the egg yolk mixture and milk.

• Step 8

Remove the lid or aluminum foil 30 minutes before the end of cooking to brown the dough. Let stand at least 30 minutes before serving.

Serves 15-20 people


Éphémère Cranberry Meat Pie Recipe (PDF document)

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