If you’re craving a hearty, comforting dish that carries the warmth and tradition of French Canadian cuisine, this Quebec-Style Beef Tourtière Recipe is an absolute must-try. This classic meat pie blends perfectly spiced ground beef and pork with tender onions and celery, all wrapped up in a flaky, buttery crust. Every bite offers a wonderful balance of savory spices and satisfying textures that make it a beloved holiday staple and cozy dinner favorite. Whether you’re new to tourtière or a longtime fan, this recipe brings together simple, accessible ingredients to create a truly unforgettable result.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making the perfect Quebec-Style Beef Tourtière Recipe. Each component is straightforward but essential, contributing to the pie’s incredible flavor, texture, and aroma.
- Olive oil: Adds a subtle richness and prevents sticking while sautéing the vegetables.
- Ground beef: The star protein that brings hearty, savory depth to the filling.
- Ground pork (optional but traditional): Enhances moisture and flavor for an authentic tourtière experience.
- Small onion (finely chopped): Provides sweetness and a delicate crunch when cooked.
- Garlic cloves (minced): Adds aromatic warmth and depth to the meat mixture.
- Celery (finely diced): Contributes a subtle freshness and texture contrast.
- Beef broth or water: Helps meld the spices with the meat, keeping the filling juicy.
- Ground cinnamon, cloves, and allspice: These spices bring the iconic Quebec-style warmth and complexity.
- Dried thyme: Adds an herbaceous note that complements the meat perfectly.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Plain breadcrumbs or mashed potatoes: Thickens the filling to a perfect consistency.
- Double 9-inch pie crust: Acts as the deliciously flaky, golden casing for the meat.
- Egg (beaten): Creates a shiny, golden finish on the crust.
How to Make Quebec-Style Beef Tourtière Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped onion and celery, letting them gently soften for 3 to 4 minutes. Then add the minced garlic and cook it for just 30 seconds until fragrant, making sure it doesn’t burn. This forms the flavorful base of the filling.
Step 2: Brown the Meat
Next, add the ground beef and pork (if you’re using it) to the skillet. Use a wooden spoon or spatula to break up the meat as it cooks, browning it evenly over medium heat. If you notice a lot of fat accumulating, feel free to drain the excess so the filling doesn’t turn greasy. This step is crucial for building rich, meaty flavor.
Step 3: Add Spices and Simmer
Now it’s time to bring in the warm spices like cinnamon, cloves, allspice, and thyme, along with salt and pepper. Pour in the beef broth or water and stir everything together. Let the mixture simmer uncovered for 10 to 15 minutes, stirring occasionally. This allows the flavors to meld beautifully and the liquid to reduce, intensifying the taste.
Step 4: Thicken the Filling
Once most of the liquid has evaporated, stir in your choice of breadcrumbs or mashed potatoes. Continue to cook for 2 to 3 more minutes until the filling thickens and holds together well. Remove the skillet from heat and let the mixture cool to room temperature, which will make assembling the pie easier.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C). Roll out one pie crust and line your 9-inch pie plate with it. Fill the crust with the cooled meat mixture, spreading evenly. Top with the second crust, carefully sealing and crimping the edges to lock in that flavorful filling. Cut small slits into the top crust to let steam escape during baking. Brush the crust with beaten egg for that picture-perfect golden sheen. Bake for 40 to 45 minutes, until the crust turns a beautiful golden brown. Let the tourtière rest for 10 minutes before slicing so the filling sets up nicely.
How to Serve Quebec-Style Beef Tourtière Recipe
Garnishes
Adding a little extra flair to your Quebec-Style Beef Tourtière Recipe is easy and delicious. A classic accompaniment is a dollop of smooth ketchup or tangy piquant chutney that enhances the savory spices. Pickled beets are also traditional and bring a lovely tangy contrast that cuts through the richness of the meat pie.
Side Dishes
Pair your tourtière with simple sides like a crisp green salad dressed in a light vinaigrette or buttered peas to brighten the meal. Roasted root vegetables or creamy mashed potatoes can also complement the pie perfectly, keeping the meal comforting and well-rounded.
Creative Ways to Present
If you want to put a fresh twist on serving, try baking your Quebec-Style Beef Tourtière Recipe in individual ramekins for charming personal pies. You can also cut the pie into squares for a casual, buffet-style presentation. These ideas are perfect for sharing the goodness of tourtière at gatherings big or small.
Make Ahead and Storage
Storing Leftovers
Once your Quebec-Style Beef Tourtière Recipe has cooled completely, cover any leftovers tightly and store them in the refrigerator. It will keep well for about 3 to 4 days, making it an excellent option for planned meals during the week.
Freezing
This tourtière freezes beautifully! Wrap the whole pie or individual slices in plastic wrap and then foil to prevent freezer burn. Stored properly, it lasts up to 2 months. To enjoy later, thaw overnight in the fridge before reheating.
Reheating
Reheat your tourtière in a 350°F (175°C) oven until warmed through, about 15 to 20 minutes, to keep the crust crispy and the filling deliciously hot. Microwaving can be a quicker option but might soften the crust.
FAQs
Can I make this tourtière entirely with beef?
Absolutely! You can replace the ground pork with more ground beef if you prefer a fully beef version. The pork just adds extra moisture and a traditional flavor depth, but beef-only tourtière is still wonderfully tasty.
What can I use if I don’t have pie crust on hand?
If you don’t have pie crust, puff pastry or even homemade biscuit dough can be interesting substitutes. Each will give a different texture but still hold the delicious filling nicely.
Is there a vegetarian alternative to this Quebec-Style Beef Tourtière Recipe?
While traditional tourtière centers around meat, you could experiment with finely chopped mushrooms, lentils, and nuts combined with similar spices to create a hearty vegetarian version. It won’t be the classic dish, but it can still be comforting and flavorful.
How important are the spices in the recipe?
The combination of cinnamon, cloves, and allspice is what gives this tourtière its signature Quebec-Style flavor profile. While you could adjust them slightly to taste, keeping these spices in balance is key to authentic results.
Can I prepare the filling ahead of time?
Yes, making the filling ahead and refrigerating it overnight actually helps the flavors meld even more. Just be sure to cool it completely before assembling the pie the next day.
Final Thoughts
This Quebec-Style Beef Tourtière Recipe is a heartwarming way to bring French Canadian tradition right into your own kitchen. With its perfectly spiced meat filling and golden flaky crust, it’s a dish that invites sharing and celebration. I sincerely encourage you to give this recipe a try—you’ll quickly understand why it’s cherished by so many families. Happy cooking and bon appétit!
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Quebec-Style Beef Tourtière Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Canadian
Description
Quebec-Style Beef Tourtière is a traditional French Canadian meat pie made with seasoned ground beef and pork, aromatic spices, and a flaky double crust. This comforting dish is perfect for holidays or cozy family dinners, offering a delicious blend of savory flavors and a beautifully golden baked crust.
Ingredients
Meat Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound ground pork (optional but traditional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup finely diced celery
- 1/2 cup beef broth or water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain breadcrumbs or mashed potatoes (for thickening)
Pie Crust
- 1 double 9-inch pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Meat Filling: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and diced celery, cooking them for 3 to 4 minutes until softened. Then add minced garlic and cook for 30 seconds, until fragrant.
- Cook the Meat: Add the ground beef and ground pork (if using) to the skillet. Brown the meat well, breaking it up as it cooks. Drain any excess fat if necessary to avoid greasiness.
- Season and Simmer: Stir in beef broth, ground cinnamon, ground cloves, ground allspice, dried thyme, salt, and black pepper. Let the mixture simmer uncovered for 10 to 15 minutes, stirring occasionally, until the meat is fully cooked and most of the liquid has evaporated.
- Thicken the Mixture: Stir in plain breadcrumbs or mashed potatoes and cook for another 2 to 3 minutes until the filling thickens nicely. Remove the skillet from heat and allow the mixture to cool to room temperature.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Line a 9-inch pie plate with one pie crust. Pour the cooled meat filling into the crust evenly. Place the second crust on top, seal, and crimp the edges to secure the filling inside.
- Add Ventilation and Egg Wash: Cut small slits in the top crust to allow steam to escape during baking. Brush the entire top crust generously with the beaten egg to achieve a shiny, golden finish.
- Bake: Bake the tourtière for 40 to 45 minutes or until the crust turns a beautiful golden brown and is fully cooked through.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. Serve warm, optionally with ketchup, chutney, or pickled beets.
Notes
- Serve warm with ketchup, chutney, or pickled beets for traditional accompaniments.
- Tourtière can be made ahead of time and reheated or frozen for up to 2 months.
- To make it fully beef, simply replace the pork with additional ground beef.
