📝 About This Recipe
Hailing from the snow-dusted kitchens of Quebec, this authentic Tourtière is a masterpiece of French-Canadian heritage. It features a deeply savory blend of ground pork and beef, slow-simmered with aromatic onions, garlic, and a signature blend of warming spices like cloves and cinnamon. Encased in a buttery, flaky double crust, this pie is the quintessential centerpiece for holiday celebrations and cozy winter nights alike.
🥗 Ingredients
The Savory Meat Filling
- 1 lb Ground Pork (lean or medium)
- 1 lb Ground Beef (lean)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Celery (finely minced)
- 1 large Russet Potato (peeled, boiled, and mashed)
- 1/2 cup Beef Broth (low sodium)
The Signature Spice Blend
- 1.5 teaspoons Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves (do not skip this for authenticity)
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Ground Sage
Crust and Assembly
- 1 package Double Pie Crust (chilled (homemade or high-quality store-bought))
- 1 large Egg (beaten with 1 tbsp water for egg wash)
👨🍳 Instructions
-
1
Start by boiling the peeled potato in a small pot of salted water until tender (about 15 minutes). Drain and mash thoroughly until smooth, then set aside to cool.
-
2
In a large, heavy-bottomed skillet or Dutch oven over medium heat, combine the ground pork, ground beef, diced onion, minced celery, and garlic.
-
3
Cook the meat mixture, breaking it up with a wooden spoon, until the meat is browned and the vegetables are softened (about 10-12 minutes).
-
4
Carefully spoon out any excess fat from the pan, leaving just a small amount for moisture.
-
5
Stir in the salt, pepper, cinnamon, cloves, nutmeg, thyme, and sage. Cook for 2 minutes until the spices become fragrant.
-
6
Pour in the beef broth and bring to a gentle simmer. Reduce heat to low and cook uncovered for 15-20 minutes until the liquid has mostly evaporated but the meat remains moist.
-
7
Remove the skillet from the heat and stir in the mashed potato. The potato acts as a binder, creating the classic thick, hearty texture of the filling.
-
8
Allow the meat filling to cool completely. This is crucial—putting hot filling into raw pastry will result in a soggy bottom crust.
-
9
Preheat your oven to 400°F (200°C). Roll out your bottom crust and fit it into a 9-inch deep-dish pie plate.
-
10
Spoon the cooled meat filling into the pie crust, smoothing the top with a spatula.
-
11
Roll out the top crust and place it over the filling. Trim the edges, fold them under, and crimp to seal. Cut 3-4 slits in the top to allow steam to escape.
-
12
Brush the entire top of the pie with the egg wash for a beautiful golden-brown finish.
-
13
Bake for 30-35 minutes, or until the pastry is crisp and deep golden brown.
-
14
Remove from the oven and let the pie rest for at least 15 minutes before slicing. This allows the filling to set so you get clean slices.
💡 Chef's Tips
For the flakiest crust, ensure your pastry remains chilled until the moment you fill it. Don't skip the mashed potato; it's the traditional way to absorb the juices and give the pie its unique structure. If you prefer a gamey flavor, substitute half the beef with ground venison or lamb. Make the filling a day in advance to allow the spices to fully meld and deepen. If the edges of the crust brown too quickly, cover them with a pie shield or aluminum foil halfway through baking.
🍽️ Serving Suggestions
Serve with a side of traditional Quebecois fruit ketchup or a tangy green tomato chow-chow. A crisp green salad with a sharp vinaigrette helps cut through the richness of the meat. Pair with a glass of dry hard cider or a robust red wine like a Cabernet Sauvignon. For a truly authentic holiday meal, serve alongside roasted root vegetables or mashed turnips.