Tourtiere Meat Pie Recipe

I adore making tourtière, a traditional meat pie from French Canada, in the fall and winter. This beautiful, hearty dish combines the richness of pork and beef with warm spices like cinnamon and cloves and an assortment of other flavorings that give the filling an amazing depth—like the finely diced onion and celery that add flavor, moisture, and (you know) nutrition; or the grated potatoes that accomplish the same thing; or the pie crust that encases it all.

Truly, I serve mine with a bit of fruit chutney or cranberry sauce, but that’s strictly optional on your part. Tortière is perfect balance between a satisfying filling and a delectable crust.

Ingredients

Pork that is ground: Delivers the delicious flavor and the moist mouthfeel that one expects from high-quality meat.

Pork is, of course, quite high in protein, which makes it a good candidate for meatballs.

Beef that is ground: Offers a robust and savory flavor, with an impressive protein and iron content.

Onion: Adds depth and sweetness to flavor; is rich in antioxidants.

Celery: Contributes to low-calorie and crunchy food that is high in vitamins and adds the element of fresh.

Potato: Serves as a thickener, provides fiber and vitamin C.

Garlic: Imparts a dish with fragrant flavor; reputed to have healthful effects.

Cinnamon: Imparts warmth and spice; is recognized for its antioxidant properties.

Cloves have a sweet, peppery aroma and are rich in nutrients.

Ingredient Quantities

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• 1 tablespoon vegetable oil
• 1 pound ground pork
• 1 pound ground beef
• 1 cup finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup grated potato
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 cup beef broth
• 2 pie crusts (homemade or store-bought for a 9-inch pie)
• 1 egg, beaten (for egg wash)

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Instructions

1. Set your oven to 400°F (200°C) to heat up in advance.

2. In a large skillet over medium heat, heat the vegetable oil. Add the chopped onions and celery, and sauté until soft, about 5 minutes.

3. In the skillet, combine the ground pork and ground beef, cooking until thoroughly browned and devoid of any pink, disassembling the meat with a spatula into a form more conducive to a skillet dish.

4. Incorporate the grated potato, minced garlic, salt, pepper, cinnamon, cloves, allspice, thyme, and sage. Continue cooking for 5 more minutes.

5. Add the beef broth and mix well. Turn down the heat and let simmer. The mixture should bubble gently for about 10 minutes. Keep a watchful eye on it—you don’t want it to boil. This medley of flavors needs ample time to come together.

6. Take the skillet off the heat and allow the filling to cool for a bit.

7. Put a single pie crust into a 9-inch pie plate. Spoon the meat filling into the crust, spreading it evenly.

8. Place the second pie crust over the filling. Trim and crimp the edges, then cut a few slits in the top crust for ventilation.

9. To achieve a golden finish on the baked pie, brush the top crust with the beaten egg.

10. Put the pie in the preheated oven. Bake it for 30 to 35 minutes, or until the crust is golden brown. Allow the pie to cool slightly before you cut and serve it.

Equipment Needed

1. Oven
2. Large skillet
3. Spatula
4. Knife
5. Cutting board
6. Cheese grater
7. Measuring spoons
8. Measuring cup
9. 9-inch pie plate
10. Pastry brush

FAQ

• What type of meat can I use in tourtiere?A traditional tourtiere consists of a mixture of ground pork and ground beef, but you can use an equal amount of either veal or turkey in the same recipe if you wish.
• Can I make tourtiere ahead of time?Certainly, the filling can be prepared a day ahead and kept in the fridge, or, if you’d like, you can prepare the whole pie and freeze it uncooked to bake at a later time.
• What is the best way to chop the vegetables for the filling?Chop the onion and the celery finely so they mix well with the meat, and grate the potato so it has the same texture as the meat and mixes in evenly.
• Why do I need to use grated potato?Moisture from the filling is absorbed by the grated potato while it cooks, helping to prevent a crust that’s soggy.
• Can I use a store-bought pie crust?Indeed, while a store-bought crust can save on time, using a homemade crust will confer a far more genuine flavor.
• How do I know when the tourtiere is done baking?The filling should be hot and bubbly, and the crust should be golden brown. Baking should typically take about 45-50 minutes at 375°F (190°C).
• What sides go well with tourtiere?A green salad, relish, or chutney provides a light and complementary side to pair with tourtière.

Substitutions and Variations

1 pound of ground pork: 1 pound of ground turkey
1/2 cup potato, grated: 1/2 cup sweet potato, grated
1 teaspoon salt: 1 teaspoon sea salt
1/4 teaspoon ground cloves: 1/4 teaspoon nutmeg
1/2 cup beef broth: 1/2 cup chicken broth