Look good but that's not a tourtière That's a meat pie . A tourtiere is not ground meat you cut the meat in cubes it normally beef moose pork and deer with potatoes cube in it too. You would have a fight on your hands calling meat pie tourtière in Québec
Matty is so over the top he improves my mood 100% of the time. Looking forward to more 'Just a Dash'! Shout out from Cincinnati and god bless you Matty!
I see the just a dash crew on Benny and Matty's show now. I think they brought the extra weird to Benny's channel and Matty does these now as well. Just a Dash had a hard time keeping sponsors because of that time Matty took a dump after cooking 😂
Seeing that slice of tourtiere with ketchup beside it just made my heart feel so warm and content. I learned to make tourtiere from my maternal grandmother, who sadly passed away a few years ago, and it has always been a staple of our Christmas festivities. If she were still with us, I'd have loved to show her this video. Definitely gonna show it to my dad's side of the family though cause half of them think mustard goes better with it than ketchup.
Buddy you’ve literally told us if we see you in public to come up and hug you from behind and whisper “I’m subscribed to your RUclips channel” in your ear.
Something I love about Matty is that he takes the time to make these meals an experience. Like that little decorative edge on the pie crust is such a nice touch, I’d be stoked to be served that
Mark of a good chef in my opinion is 75% the food itself and a good 25% presentation. That being said, I've had plenty of delicious meals that looked funky. Really depends where I am and how much it costs.
Mr. Matheson, I knew in my heart that you were a man of substance. When you put le ketchup on your tourtiere you proved it to the world. Thak you for being you
My High School calculus teacher had this schtick where he would jump up onto his desk from standing on flat ground and yell "Just do it!" I'm trying to picture Matty...
My Mémère made a great tourtière. Traditionally it's made with pork and veal, but we only ever made it with beef and pork. Still rediculously delicious.
@@millsykooksy4863 I hate to break it to you, but French is spoken in many different places with many different local dialects... And get this, they're all valid French! Shocker, I know.
I'm asian french canadian (yes we exist) we got so many tourtières versions through out the province and everyone claims theirs is best... but yo, your version sounds bomb. spread the love like that big fat dough, merry christmas my anglos :)
Being a Quebecor, I love seeing Canadians make traditional meals accurately. My grandparents always made a potato, carrot and rutabaga mash. Now I have to make some out in "Sunny" BC 🖤
18.10 was the day I got the Book, right on for my Birthday. Would NEVER have thought I got it from my best Friend, used to annoy him with Matty and his Screaming but I guess he really is a priceless person who actually listens and knew how much I all this meant to me. Thanks Matty and the whole team Whichever one it is
Love you the way you are, Matty, but glad you are looking after yourself as well! We want to keep you around for a good long time, cooking beautiful food and making us feel great in the process. You're the best 😊
I bought Homestyle Cookery for my wife for Christmas last year, but then coincidentally we started doing Noom a couple months later in February. And uhh, well, we haven’t really been able to cook much from the book since haha.
@Martin Simple math, if you burn more calories than you consume, you lose weight. Where those calories come from doesn't really matter. Now, being healthy as possible means watching more than that, but weight loss is literally just calories in < calories out = weight loss.
I love how this video went from an ad about weightloss to a giant stick of butter! Matty is the best chef in the world. Always brightens my day. Thanks man.
You may not the best chef i have ever seen, but you have so a big heart and passion for food and cooking. This makes your uniqueness and entertaining so awesome. Thanks for all and best wishes for the future.
@@zacharyradford5552 It's the difference between a first impression and a longer experience. When you've never seen a video of him before and then you see one. Where he cooks cursing, burping and stained through video. Isn't it the best experience. And how i was written at first, that's not a big deal, because good intentions and passion for cooking. I hope this helps you to understand it better.
@@zacharyradford5552 PS.: better to ask people normally as to attack them with "the fucking point". Just simply "How do you mean that, with...?". Thats would be kind of you, and people would also reply to your question as well more politely i hope.
Made this recipe into personal muffin size meat pies tonight, and they turned out insanely good. I also used some steak I already had instead of the ground beef.
Tourtière is Christmas. My mom makes it every Christmas Eve and we always tell her it's dry and drown it in ketchup. Then we hug her and tell her its awesome and it's a whole big scene.
'It's not sticky, it just comes togethee like a loving couple.' -Matty Hey Matty, your dough description can be the quote on which we can end the Year. Cheers Brother!🤟🏾🤟🏾🤟🏾
Im from Quebec and your tourtiere look amazing ! The ketchup is a must with it ! But next time try to mash your rutabaga with carotes ( 1/2 1/2 ) with a lot of butter , its like tasting heaven buddy , you got to try it
Just made this second Christmas in a year but turned it into 6 small pies this year 10/10 and the pastry is bomb AF! Grew up eating this as a kid every Christmas
PICKLED BEETS is the best tart pairing for Toutière. I sometimes make a pickled beet ketchup with mine. Love the side of rutabaga ❤️AWESOME vid🤘🏽(I’ve got THE book).
@@tylermcmanus4 my French Canadian grandmother heard me ask for ketchup when we were having toutière once…I was reminded ONLY pickled beets was acceptable. She said something about ‘(ketchup) ces pour des burgers pis des frites’😬.
the two pictures are an hour and a half apart in the orgasmic rant of Matty when he’s plating- he just couldn’t wait for the pie to set so he just said “duck it”
You are absolutely my favorite chef I'm absolutely inspired too cook and be a chef I'm 21 and been cooking for 5 years professionally and you have absolutely helped me keep going love the videos
well, ya'll. I am attempting to make this tonight. I've already got the meat cooling and I'm super nervous for the crust as I went the short route and bought pie dough for the top and bottom. And, Matty, You're right. It straight up smells like the holidays right now in my kitchen.
Matty, thankyou for making something and sharing, we kiwis are the piemasters but your delivery is on point as usual. ka pai from the Nui. love your mahi!
First time viewer here! The meat pie was awesome and it looked sooo delicious, but I couldn't stop thinking how you (Matty) look and sound just like a character that would appear in the cartoon network series "Regular Show" hahaha.
As a proud Canadian. It is so very crucial with ketchup or chili sauce. The vinegar and acidity it provides to each bite is greaaaat! Do not skip the CHUP
I'm from Quebec and that's is a meat pie a toutiére is similar but many ingredients that makes it even better (veal ,beef, game meat like venison, potatoes, the dough is different, and the seasoning of the meat). we usually make tourtiére during winter and around christmas it is very popular.
ok please don't be as annoying as the Italians when it comes to carbonara or the Spaniards when it comes to Paella. Ultimately nobody will ever make it quite like a Quebecois.
I love you Matty . Awesome idea for today. And go figure I have three stalks of Leeks. Oh I giggled . Bon appetit Matty and everyone. Have a Blessed Day 🙏😇 from Gladewater Texas.
Thanks again to Noom for sponsoring this video! Click here noom.com/mattymatheson to take your free Noom Evaluation.
Look good but that's not a tourtière
That's a meat pie .
A tourtiere is not ground meat you cut the meat in cubes it normally beef moose pork and deer with potatoes cube in it too.
You would have a fight on your hands calling meat pie tourtière in Québec
POST MORE i want MOREEEE!! maybe more quick snacks????/
thats not a tourtière bro, its a fucking meat pie read the title i can hook you up with my grandma real tourtière du lac st-jean recipe if you want
@@p4sitiv374 the title say meat pie but in the video he said tourtière and tks for the recipe but already got mine la la
U rock Matty!! 🤘🏽😎💚
Matty is so over the top he improves my mood 100% of the time. Looking forward to more 'Just a Dash'! Shout out from Cincinnati and god bless you Matty!
I read that as "He Improvs my mood 100% of the time." and it still makes plenty since to me lol XD
Shout out to sludge
@@nervousbabbs2769 He has quite the range as an improv actor.
I see the just a dash crew on Benny and Matty's show now. I think they brought the extra weird to Benny's channel and Matty does these now as well. Just a Dash had a hard time keeping sponsors because of that time Matty took a dump after cooking 😂
He's on cocaine
Seeing that slice of tourtiere with ketchup beside it just made my heart feel so warm and content. I learned to make tourtiere from my maternal grandmother, who sadly passed away a few years ago, and it has always been a staple of our Christmas festivities. If she were still with us, I'd have loved to show her this video. Definitely gonna show it to my dad's side of the family though cause half of them think mustard goes better with it than ketchup.
gotta have the ketchup
"the ketchup is crucial" from the scots to the Quebecois truer words have never been spoken when it comes to a delicious meaty pie
I nerd on Japanese cooking, can testify they ketchup too
As an Australian with meat pie in my DNA I can wholeheartedly agree with that
Buddy you’ve literally told us if we see you in public to come up and hug you from behind and whisper “I’m subscribed to your RUclips channel” in your ear.
"There is a pot of gold at the end of every rainbow, you just have to let it a rain...a little bit"
No rain….no rainbows❤️💛💚
Maui No Ka Oi🤙🏽
Pray for Maui….aloha🌸
Something I love about Matty is that he takes the time to make these meals an experience. Like that little decorative edge on the pie crust is such a nice touch, I’d be stoked to be served that
Mark of a good chef in my opinion is 75% the food itself and a good 25% presentation. That being said, I've had plenty of delicious meals that looked funky. Really depends where I am and how much it costs.
"When it comes together...like a loving couple." Hehe, yeah Matty, we see what you did there.
Mr. Matheson, I knew in my heart that you were a man of substance. When you put le ketchup on your tourtiere you proved it to the world. Thak you for being you
Sometimes I like to imagine matty matheson as a math teacher and visualize how funny that would be.
My High School calculus teacher had this schtick where he would jump up onto his desk from standing on flat ground and yell "Just do it!" I'm trying to picture Matty...
Matty Math-eson
My Mémère made a great tourtière. Traditionally it's made with pork and veal, but we only ever made it with beef and pork. Still rediculously delicious.
ma mere = my mother en francais
@@millsykooksy4863 Mémère is grandmother in French. Like Nana or Grannie in English.
@@peanuttygoodness1588 I'm not going to debate you Jerry.... you're right tho... :) thank you for teaching me something
@@millsykooksy4863 I hate to break it to you, but French is spoken in many different places with many different local dialects... And get this, they're all valid French! Shocker, I know.
@@peanuttygoodness1588 it's a 'Fargo' reference doll, pardon moi "poupee"
Came for the tourtierre and stayed for Matty's invaluable life lessons.
Noom as the sponsor for anything Matty is hilarious
I'm asian french canadian (yes we exist) we got so many tourtières versions through out the province and everyone claims theirs is best... but yo, your version sounds bomb. spread the love like that big fat dough, merry christmas my anglos :)
my Grandma would make this every Christmas growing up, since she is gone now my mom does it and it tastes just as good :)
Being a Quebecor, I love seeing Canadians make traditional meals accurately. My grandparents always made a potato, carrot and rutabaga mash. Now I have to make some out in "Sunny" BC 🖤
WE NEED JUST A DASH BACK! Another season brotha!
18.10 was the day I got the Book, right on for my Birthday. Would NEVER have thought I got it from my best Friend, used to annoy him with Matty and his Screaming but I guess he really is a priceless person who actually listens and knew how much I all this meant to me. Thanks Matty and the whole team Whichever one it is
I absolutely LOVE YOUR ENERGY!
Ahhhh, my Irish mother used to make these back in the day. Feels.
I loved that you changed the pie clips to perfectly rested. Also, 13:20 is great!
Man, only two years and he’s almost at 1 million subs
Love ya Matty
Love you the way you are, Matty, but glad you are looking after yourself as well! We want to keep you around for a good long time, cooking beautiful food and making us feel great in the process. You're the best 😊
This man lifts my sprits like no other.
SAME
Love what your doing on youtube. It's about the food and your good energy
Actually never seen a beef version of this, always pork or pork/veal in Quebec, which I’ve eaten hundreds of times. Will try this way!
Did you try this yet?
my family does a mix of beef and pork
Fruit ketchup gives it that extra little bit of Quebec. Love all of Matty's cooking videos!
I bought Homestyle Cookery for my wife for Christmas last year, but then coincidentally we started doing Noom a couple months later in February. And uhh, well, we haven’t really been able to cook much from the book since haha.
@Martin Simple math, if you burn more calories than you consume, you lose weight. Where those calories come from doesn't really matter. Now, being healthy as possible means watching more than that, but weight loss is literally just calories in < calories out = weight loss.
I love how this video went from an ad about weightloss to a giant stick of butter! Matty is the best chef in the world. Always brightens my day. Thanks man.
You may not the best chef i have ever seen, but you have so a big heart and passion for food and cooking. This makes your uniqueness and entertaining so awesome. Thanks for all and best wishes for the future.
You may not be the best chef I have ever seen. What was the fucking point of that?
@@zacharyradford5552 It's the difference between a first impression and a longer experience. When you've never seen a video of him before and then you see one. Where he cooks cursing, burping and stained through video. Isn't it the best experience. And how i was written at first, that's not a big deal, because good intentions and passion for cooking. I hope this helps you to understand it better.
@@zacharyradford5552 PS.: better to ask people normally as to attack them with "the fucking point". Just simply "How do you mean that, with...?". Thats would be kind of you, and people would also reply to your question as well more politely i hope.
Made this recipe into personal muffin size meat pies tonight, and they turned out insanely good. I also used some steak I already had instead of the ground beef.
what's your address
We made this when the cookbook came out and it was great! Leftover was great!
Tourtière is Christmas. My mom makes it every Christmas Eve and we always tell her it's dry and drown it in ketchup. Then we hug her and tell her its awesome and it's a whole big scene.
I don’t know if someone (aside from family) told you lately but…I love you, Matty…You are a beautiful human and deserve the best! Hug.
"The ketchup is CRUCIAL!" - *Australians nodding vigorously in agreement*
thank you for this. tears in my eyes... when i first found Matty... Homestylecookery!!!!!
'It's not sticky, it just comes togethee like a loving couple.'
-Matty
Hey Matty, your dough description can be the quote on which we can end the Year.
Cheers Brother!🤟🏾🤟🏾🤟🏾
Im from Quebec and your tourtiere look amazing ! The ketchup is a must with it ! But next time try to mash your rutabaga with carotes ( 1/2 1/2 ) with a lot of butter , its like tasting heaven buddy , you got to try it
“ these are things “ 😂😂😂
Just made this second Christmas in a year but turned it into 6 small pies this year 10/10 and the pastry is bomb AF! Grew up eating this as a kid every Christmas
how he gonna just leave those onions stuck to the side of the pan not mixed in with the beef stock. love this guy lol
Love your voice! ABSOLUTELY L-O-V-E I-T!!!! Never stop singing!!!!
I AM SO EXCITED! These are the notifications that I live for!
PICKLED BEETS is the best tart pairing for Toutière. I sometimes make a pickled beet ketchup with mine. Love the side of rutabaga ❤️AWESOME vid🤘🏽(I’ve got THE book).
Ginger pear chutney on tourtiere is unmatched IMHO. But will try pickled beets as well.
@@tylermcmanus4 my French Canadian grandmother heard me ask for ketchup when we were having toutière once…I was reminded ONLY pickled beets was acceptable. She said something about ‘(ketchup) ces pour des burgers pis des frites’😬.
Pickled beet ketchup sounds AMAZING!
Yes on the pickled beets! I like warm beets with it too ,, and mustard .
Since you said you never read the comments I don’t know why I’m doing this but it looks really good. Good job
Matty your hands down my favorite cook.
the two pictures are an hour and a half apart in the orgasmic rant of Matty when he’s plating- he just couldn’t wait for the pie to set so he just said “duck it”
I started the video with a frown, but cracked up so hard with his jokes. Love you Matty!
I can't wait to make this. I made one based on another guy's recipe a couple years back and it was good stuff. Matty's version has to be killer
I would watch Matty do anything! Well, maybe not anything but most things.
Gotta love Matty! ❤
You are absolutely my favorite chef I'm absolutely inspired too cook and be a chef I'm 21 and been cooking for 5 years professionally and you have absolutely helped me keep going love the videos
Thank you for you're cookbook. I got it as a christmas present and my goal is to make everything in it.
Finally, an American making a meat pie with pastry on the bottom. Salute Sir
I love story time with Matty!!!!!
Beautiful stuff Mr. Matheson! Love you buddy!
well, ya'll. I am attempting to make this tonight. I've already got the meat cooling and I'm super nervous for the crust as I went the short route and bought pie dough for the top and bottom. And, Matty, You're right. It straight up smells like the holidays right now in my kitchen.
Ok. Update: hands down one of the best things I’ve ever made. No soggy bottom on the crust at all. New favorite recipe.
I want Matty as my friend. Can you imagine hanging with him in real life?! He is such a likeable guy!
Thank you for the video! ☺♥
You actually teared me up at the end there. Happy Holidays, Silly !!! Oh, and Serious or No Tears shed.
About a year ago I made a chicken pot pie from scratch, I have 4 kids, that pie was the 5th best thing I’ve ever made
Matty, thankyou for making something and sharing, we kiwis are the piemasters but your delivery is on point as usual. ka pai from the Nui. love your mahi!
Matty I love your videos, thank you for making my videos
This is the first time I have watched you, Hilarious! Toutiere is a staple with Christmas dinner, along with ragout de pattes and turkey of course!
In Scotland a similar pie is a big Hogmanay thing. :)
Haha! This guy needs more exposure. Prob one the best "cooking shows" around. Keep it up Matty!!!
He is so precious! I just want to put him in my pocket and take him home!
thanks for the advice my dog loved the tourtiere filling cooling out side. lol
I remember eating tourtière with ketchup aux fruits as a kid
Rutabaga for the win! So underappreciated.
Hey Matty! Thanks for not saying anything weird about Quebeckers! I love you! You're hilarious.
Happy for the guy. Have his cookbook.
Just a Dash season 3! The world needs it... bad!
Nothing but love matty another top notch production the end had me laughing so much keep up the great work literally saving lives💪💪
This life coaching moment brought to you by Matty Matheson!
''i appreciate you but i just don't know where to go from there" describes most of my social interactions post covid lmao
I've made this meat pie for the past 2 thanksgivings. It's a hit
My Grandfather made the greatest tourtiere. Every Christmas he'd make about 50 to 75 pies for the family, the demand for them was unreal.
He's bout to reach a Milly no one deserves it more on RUclips
I just about leaned over the phone to smell that pot of veg with the spices blipping away. 🤤 I’m planning this one for Xmas holidays this year.
Love you Matt!
Just had Tourtiere this week! Plus I got the book! Gotta try it out myself!
Matty needs to be in the Food Network universe, (FNU) he's like a super hero chef for the masses.
The fact that I was doing patricky schnayzee with this dude bout 8 years ago in an hours, makes me want to get sober and follow my passions.
Had a chuckle from this one. Nice
Oh yeah im definitely making this one. Love beige and brown food
Certified Gold!!!!!
Love you Matty!!
Singing Lady was a gem.
I appreciate you great vid Matty!
First time viewer here! The meat pie was awesome and it looked sooo delicious, but I couldn't stop thinking how you (Matty) look and sound just like a character that would appear in the cartoon network series "Regular Show" hahaha.
The Noom sponsorship gives me life
As a proud Canadian. It is so very crucial with ketchup or chili sauce. The vinegar and acidity it provides to each bite is greaaaat! Do not skip the CHUP
Making this tomorrow morning after work!
What did I take away from this excellent instructional video?
Butter :)
combine your love for meat pies and your new love for England and make some Cornish pasties, which I think are the best meat delivery system
I was expecting the ground beef to talk back when he put it in that pan 😂 Good sludge
I'm from Quebec and that's is a meat pie a toutiére is similar but many ingredients that makes it even better (veal ,beef, game meat like venison, potatoes, the dough is different, and the seasoning of the meat). we usually make tourtiére during winter and around christmas it is very popular.
ok please don't be as annoying as the Italians when it comes to carbonara or the Spaniards when it comes to Paella. Ultimately nobody will ever make it quite like a Quebecois.
I love you Matty . Awesome idea for today. And go figure I have three stalks of Leeks. Oh I giggled . Bon appetit Matty and everyone. Have a Blessed Day 🙏😇 from Gladewater Texas.
What's up Matty! Thank you for all the amazing times!
Merci ( Thank you )...My french Canadian grandmother would have approved.Ketchup is a Must !!