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
Scale
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.
