French Canadian meat pie, or tourtière, is a delicious savory pie served on Christmas Eve in Quebec. Your family will love this main dish served with a side of mashed potatoes and a dollop of ketchup.
Love meat pies as much as we do? Then we highly recommend trying our Scottish Steak Pie and this classic Steak and Ale Pie.
Ingredients
Curious what ingredients you need to make a delicious tourtière? Let's talk about the most important ones.
- Meat: We like to use a mixture of ground pork and ground beef for the best flavor.
- Potatoes: Adding grated potatoes to the filling improves the flavor and thickens it. Use a starchy type, such as russet.
- Spices: A mixture of salt, pepper, poultry seasoning, and warm spices (cinnamon, cloves, and nutmeg) add a rich flavor and aroma to the pie.
How to Make
Start by gathering the ingredients for tourtière, the French Canadian meat pie: ground beef and ground pork, onions, celery, grated potatoes, beef broth, and spices.
- Brown the meats in a large Dutch oven over medium-high heat. Boil off the excess fat.
- Add the onions, celery, beef broth, spices, and grated potato. If it's too thick, add additional beef broth or water, but be careful not to add too much, as it will increase the cooking time.
3. Simmer on low for 30 minutes, then taste and adjust seasonings as desired.
4. Simmer for another 30 minutes, until most of the liquid has evaporated and the filling is thick and moist. Let the tourtière filling cool in a shallow dish until it's no longer hot because it will melt the butter in the pastry and you'll have a greasy mess.
5. Preheat the oven to 400°F and line a 9-inch, deep dish pie plate with pastry. If you're short on time, or don't want the extra calories, just omit the bottom crust for your tourtière. Add the cooled filling.
6. Brush the edges of the tourtière with beaten egg, then top with the remaining pastry and cut off the excess. Brush the whole top with beaten egg, cut a few vent holes, and decorate the top of the tourtière with the pastry scraps as desired.
7. Bake at 400°F for about 40 minutes, or until the pastry is a rich golden brown. Let the tourtière cool for about 30 minutes to allow the filling to set.
8. Slice and serve hot with ketchup.
Recipe FAQs
A tourtière is a type of meat pie that originated in the Canadian province of Quebec. Today it's served more throughout Canada and New England and varies widely from area to area.
The most common minced meat used to make tourtière has always been whatever was most easily available. Today, many recipes call for both ground pork and ground beef, and some even include game meats to provide more variety.
The name for this Canadian meat pie comes from the pot of the same name traditionally used to bake it.
Traditionally, it's served on Christmas Eve and New Year's Eve in French Canadian households.
Serve
If you want to serve tourtière with a favorite Canadian dessert, make these delicious butter tarts or Nanaimo bars.
Store
Reheat: Bake leftover portions of tourtière in the oven at 400 F for 10-15 minutes or heat in the microwave in a microwave-safe dish until hot. If it's frozen, thaw in the fridge overnight (about 8 hours), then reheat as desired.
Expert Tips
- Use at least two kinds of meat for a variety of flavors in your tourtière.
- Make sure the meat isn't too lean; 80% lean to 20% fat is a good ratio. A low-fat content will make the pie dry and bland.
- Taste and adjust seasonings as the filling cooks for the best results.
- Let the meat filling cool for a while at room temperature before putting it in the pastry, or it may melt the butter in the pastry.
- Leftovers? Refrigerate for up to 1 week or freeze for up to 3 months.
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Recipe
French Canadian Meat Pie: Tourtière
Ingredients
- 1 ½ pounds ground pork, preferably with 20% fat content
- 1 pound ground beef, preferably with 20% fat content
- 2 ⅓ cups yellow onion, finely chopped
- 1 large and 1 medium potato
- ½ cup celery, finely chopped
- 2 cups beef broth
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon dried thyme leaves
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 15 ounces flaky shortcrust pastry
- 1 large egg, for glazing
Instructions
Preparing the Tourtière Filling (1 hr 15 min + 1 hr cooling)
- Brown the ground pork and ground beef in a large Dutch oven over medium-high heat. Break up any clumps with a heavy metal flipper, and continue cooking the meat until almost all of the fat has boiled off. While the meat is cooking, finely chop the onions and celery.
- Turn the heat to medium and add the onions, celery, beef broth, and spices. Peel and grate the potatoes and stir them into the mixture right away or they will turn a pinkish gray color.
- Cover the pot and simmer over low heat for 30 minutes. Remove the lid and stir, adjusting the seasonings as desired. Simmer for another 30 minutes, uncovered, until almost all of the liquid has evaporated. The filling should be thick and moist.
- Spoon the mixture into a large, shallow dish and allow the filling to cool to room temperature on the counter, about 1 to 1 ½ hours.
Assembling & Baking Tourtière (10 min + 40 min baking)
- Preheat the oven to 400 F. Beat one large egg in a small bowl.
- Once the pastry has chilled and the filling has cooled, roll out the pastry on a lightly floured surface to about ⅛ inch thick. Use it to line a 9-inch, deep-dish pie plate. Spoon all the filling inside, and brush the lip with beaten egg.
- Re-roll the remaining pastry and use it cover the filling, pressing down the edges to seal and trimming off excess pastry with a knife. Crimp the edges with a fork, then brush the whole pie with beaten egg. Cut a few vent holes in the lid and decorate with pastry scraps as desired.
- Bake at 400 F for about 40-50 minutes, until the pastry is evenly browned. Cover the edge of the crust with aluminum foil if it's getting too dark.
- Let it cool on a wire rack about 30 minutes before serving, as the filling needs time to cool and set before slicing. Serve the tourtière hot with tomato ketchup or HP sauce.
Notes
- Use at least two kinds of meat for a variety of flavors in your tourtière.
- Make sure the meat isn't too lean; 80% lean to 20% fat is a good ratio. A low-fat content will make the pie dry and bland.
- Taste and adjust seasonings as the filling cooks for the best results.
- Let the meat filling cool for a while at room temperature before putting it in the pastry, or it may melt the butter in the pastry.
- Leftovers? Refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Harry
I made this recipe this past Sunday. I used mashed sweet potato and made a gravy from leftover pan juices and added it to the meat mixture. Helps keep the pie really moist. It made 2 pies so gave 1 to my best friend and his is gone already and its only Tuesday. Will make again soon. Thanks for the recipe.
Emma
I'm glad you and your friend enjoyed the tourtiere so much, Harry!
Beth
I have had dry versions of this pie, but this version is the best one ever. It is moist and flavourful. The pastry is soft and flaky!
Emma
Thank you, Beth! I'm glad that you found this recipe to be moist.