French Canadian Meat Pie: Tourtière

A French Canadian classic, this hearty meat pie is filled with a savory mixture of ground beef, potatoes, onions, and warm spices, all tucked into a flaky golden crust. I love how comforting and aromatic this dish is, making it perfect for gatherings, holidays, or a cozy dinner at home.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of meal that feels like home. The combination of beef, onions, and potatoes creates a rich and filling base, while the warm spices like cloves, cinnamon, and nutmeg add a unique depth of flavor that makes every bite special. The flaky crust brings everything together beautifully, and I enjoy how versatile it is it works just as well for a festive occasion as it does for a simple family meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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

Directions

1. I start by peeling and dicing the potatoes into small cubes. I then place them in a pot with enough water to cover and boil until tender, about 10 minutes. I drain them and mash lightly.
2. In a large skillet, I cook the ground beef over medium heat until browned, breaking it apart as it cooks.
3. I add the onions and celery to the skillet and continue cooking until softened and fragrant.
4. I stir in the mashed potatoes, beef broth, poultry seasoning, thyme, pepper, salt, cloves, cinnamon, and nutmeg. I let the mixture simmer gently for 10–15 minutes, stirring occasionally, until the broth is mostly absorbed. I then let the filling cool slightly.
5. I preheat the oven to 400°F (200°C).
6. I roll out the shortcrust pastry and fit one portion into a pie dish. I spoon in the cooled meat filling evenly.
7. I cover with the second pastry layer, trim the edges, and crimp to seal. I cut a few small slits in the top for steam to escape.
8. I beat the egg and brush it over the top crust for a golden finish.
9. I bake for 35–40 minutes, or until the crust is golden brown.
10. I let the pie rest for 10 minutes before slicing and serving.

Servings and Timing

This tourtière serves 6–8 people. It takes about 25 minutes to prepare the filling and crust and 40 minutes to bake, for a total of around 1 hour and 5 minutes.

Variations

Adding finely chopped carrots or mushrooms is another way I bulk up the filling while keeping it hearty. For a spicier twist, I like to sprinkle in a pinch of cayenne or allspice. If I want a shortcut, I use store-bought pie crust, but when I have time, I love making a homemade one for extra flakiness.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 350°F until heated through, which keeps the crust crisp. I also freeze the pie either whole or in slices, wrapped tightly, for up to 3 months. To reheat from frozen, I bake it covered at 375°F until hot, then uncover for the last 10 minutes to re-crisp the crust.

FAQs

Can I make tourtière ahead of time?

Yes, I often prepare the filling a day in advance and store it in the fridge. Then, I just assemble and bake when ready.

Can I freeze an unbaked tourtière?

I do this frequently. I wrap the assembled unbaked pie tightly in foil and freeze. When ready to cook, I bake straight from frozen, adding extra time.

What can I use instead of shortcrust pastry?

I sometimes use puff pastry for a lighter, flakier result.

Can I make mini individual tourtières?

Yes, I press pastry into muffin tins or small ramekins and bake shorter, around 20–25 minutes.

How do I keep the bottom crust from getting soggy?

I let the filling cool before adding it to the crust and sometimes brush the bottom crust with beaten egg before filling.

Can I make this recipe vegetarian?

Yes, I swap the beef for lentils or mushrooms and use vegetable broth for a meat-free version.

What sides go well with tourtière?

I love serving it with a simple green salad, pickled beets, or cranberry sauce to balance the richness.

How do I reheat without drying out the filling?

I cover the pie loosely with foil while reheating in the oven so the crust doesn’t over-brown while the filling warms.

Can I use sweet spices like cinnamon and cloves less or omit them?

Yes, I adjust the spices to taste. Some people prefer just thyme and pepper for a milder flavor.

Conclusion

This French Canadian tourtière is one of my favorite recipes to make when I want something warm, hearty, and full of flavor. I love how the blend of beef, potatoes, and aromatic spices creates a comforting dish that feels both traditional and festive. Whether I serve it for the holidays or just on a chilly night, this meat pie never fails to bring comfort to the table.

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