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Quebec-Style Beef Tourtière

Savor the Flavor: Quebec-Style Beef Tourtière Recipe

Enjoy a comforting Quebec-Style Beef Tourtière, a savory meat pie full of flavor and customizable options.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Canadian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Feel free to swap in ground pork, chicken, or turkey.
  • 1 medium Onion Finely chopped; shallots work well for milder flavor.
  • 2 cloves Garlic Minced; fresh garlic is best.
  • 1 teaspoon Ground Cinnamon Allspice can be a substitute.
  • 1/4 teaspoon Ground Cloves Nutmeg can stand in if needed.
  • 1/4 teaspoon Ground Nutmeg Omit for simpler taste.
  • Salt and Black Pepper Essential for flavor; adjust to taste.
  • 1 cup Diced Potatoes Use breadcrumbs if desired.
  • 1 cup Beef Broth Opt for low-sodium versions.
  • 2 tablespoons Fresh Parsley Chopped; omit for simpler flavor.
For the Crust
  • 1 batch Pastry Dough Store-bought dough is fine.
  • 1 egg Egg (for brushing) Milk can be used for a less glossy finish.

Equipment

  • Large skillet
  • pie dish
  • Rolling Pin

Method
 

Cooking the Filling
  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add ground beef, breaking it up as it cooks for about 5–7 minutes until browned.
  2. Add chopped onion and minced garlic, cooking for another 3–4 minutes until softened and fragrant.
  3. Stir in ground cinnamon, cloves, nutmeg, and season with salt and black pepper. Cook for 2–3 minutes.
  4. Add diced potatoes and a splash of beef broth. Reduce heat to low and simmer for 10–15 minutes until potatoes are tender.
  5. Stir in chopped parsley, then remove from heat and let cool slightly.
Assembling the Tourtière
  1. Preheat oven to 375°F (190°C). Roll out pastry dough to fit a 9-inch pie dish.
  2. Line the bottom of the pie dish with one layer of dough, ensuring no bubbles.
  3. Spoon the cooled beef mixture into the crust and spread evenly.
  4. Roll out a second pastry layer, place it over the filling, sealing the edges. Cut slits in the top for steam to escape.
  5. Brush the surface with beaten egg.
  6. Bake for 35–40 minutes until the crust is golden brown and flaky.
  7. Let cool slightly before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Allow the filling to cool before adding it to the crust to prevent sogginess. Apply an egg wash to the bottom crust to create a barrier while baking.

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