Why I love this tourtière recipe
Some of you may already know this, but my husband is Canadian. Since we’ve been together, I have learned a whole new set of traditions, especially when it comes to food and holidays, but Marc’s favorite holiday tradition is tourtière (mine is vin chaud and shrimp with cocktail sauce).
I can’t remember when I first had it, but I think it was when we were living in France and one of his teammates from Quebec hosted holiday dinner, but I could mistaken. Either way, I knew it was for me a my first bite.
More christmas recipes: White Christmas margarita / bacon wrapped water chestnuts / baked scallops / French mulled wine / no chill sugar cookies
What is the spice in tourtiere?
It was hearty, and it was spiced with some of my favorite flavors. It reminded me so much of my favorite Irish sausages and Cincinnati chili, and that’s because the key spices are cloves, all-spice and cinnamon.
There are other spices in there, too, but if you’re looking to pinpoint what gives this Canadian meat pie it’s unique flavor, that’s undoubtedly it.
How do you make Tourtiere?
Prepare your pie crust. As always, I’m using store bought crust for this Canadian meat pie. Most store bought brands are already dairy free, and you know how I feel about taking shortcuts when I can.
We already have enough extra work in our lives. However, if you have a homemade pie crust recipe that you love, definitely use it. You’ll need two pie crusts.
Mash some potatoes. This recipe calls for 1 cup of mashed potatoes. You can either use leftover mashed potato, or you can boil some peel potatoes and mash them.
No need to add anything to them. Get them smooth, and they will work just fine.
Make the filling. In a large skillet, heat some olive oil to medium high. Add your onion, and sauté until it’s translucent and slightly soft. Then add your beef and pork, and let it brown. [ continued below… ]
Break up the meat into small pieces as it cooks. When it’s no longer pink, add the mashed potato and spices.
In a small bowl, whisk together the beef broth and flour together (you can also shake it in a jar or container).
Pour that into the pan and mix everything until the potato has dissolved into filling and your broth has thickened. Adjust seasoning with salt & pepper, to taste.
Fill the pie. Line your pie plate with the bottom crust. Transfer your filling to the pie plate and top it with your second crust.
Carefully fold the edges and press together to seal them, and create a vent in the top crust – piece with a fork, cut out a shape, whatever you prefer. Brush the top with a quick egg wash before baking.
Bake your tourtiére. Place your meat pie in a 375˚F oven and bake for 45 – 50 minutes. The crust should be nice and golden brown when you remove it.
Let the pie rest and allow it to cool for at least 10 minutes before serving.
How and when to serve Canadian meat pie:
We normally have our tourtiere on Christmas eve, which is when most people in Quebec have their big Christmas meal. Since my family normally has a bit of an Italian seafood spread (shrimp, mussels, fish cakes), I usually bring this as my contribution because it’s something a little different.
Tourtière would also be a great option on New Year’s Eve, if you’re not ready to change up your Christmas traditions.
Since this meat pie is such a hearty dish, it’s nice to balance it out with something a little lighter.
It’s traditionally served with pickled red beets, chili sauce, or even ketchup, but I’ve never done it that way. When we aren’t having this as part of a Christmas even spread (or if this was our main dish for Christmas), I like to serve my tourtière with my favorite brussels sprout salad.
More ground meat recipes: baked hamburgers / ground chicken tacos / turkey sloppy joes / chicken stuffed peppers / hamburger stroganoff
Tourtiere: Canadian Meat Pie
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 pounds ground beef
- 1 pound ground pork
- 1 cup mashed potatoes *see note
- 2 teaspoons cinnamon
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground mustard
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 2 teaspoons coarse salt
- 1/2 cup beef broth
- 1/2 tablespoons flour
- 1 large egg + 2 tablespoons water, or dairy free milk for egg free
- 2 pie crusts, store bought or homemade
Instructions
- Preheat oven to 375˚F.
- Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
- Add garlic and continue cooking until fragrant, about 1 minute.
- Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces.
- Add mashed potatoes and spices.
- In a small jar or container, shake beef broth and flour until smooth and pour into the skillet.
- Cook until the broth has thickened.
- Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
- Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
- Bake for 45 – 50 minutes or until the pie crust is golden brown in color.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Is it 1 1/2 tsp each of the oregano, allspice, and mustard?
Yes!
I’ve been looking for a good recipe for this to try! Yours sounds delicious. I like the range of spices used! Can’t wait to try it!
Do I need to use potato in this recipe? If not is there something else I should add or change?
Can you use minced garlic from jar ?
Absolutely!
Do you think I would be able to assemble this the day before and then bake it the next evening? Thanks!
I’m planning on making this with Impossible meat since I love meat pie for Christmas but recently gave up meat. Hopefully it works out. Cross your fingers
What do I do with the gravy?
I have not made this recipe as I do have one handed down from my father and his father…recipe is probably 75 plus years old and I must say it is excellent. I always look at other recipes to glean a little insight into the method used as my father just jotted his recipe down without much direction. One of the drawbacks of older recipes handed down. I haven’t veered much from his original ingredients but have changed the method which is very close to yours. However my point of this is to share the spices he used. Poultry seasoning, about 1 1/2 tsp., 1 tsp. celery salt, 1 tsp. ground sage, salt and pepper. I add about 1 1/4 cups water as well. Also I use one and half pounds ground beef and a half pound ground pork….makes two pies. My father was French Canadian.
I use half cup of potato water instead of flour it works well
I add potato water as well and it helps make the meat easier to chop finely.
Can’t wait to make this for my family this holiday! I plan to freeze once prepared, so I can make a few ahead of time. I’m a bit of a novice in the kitchen, would you recommend I let the filling cool before putting into the pie crusts because I’m planning to freezing them? maybe I’m over thinking it 😉