Tourtiere (Beef) — Print Recipe

A hearty double-crusted pie filled with seasoned ground beef, warm spices of cinnamon, cloves, and allspice — the centrepiece of every French-Canadian Christmas Eve reveillon feast.

Ingredients

500g ground beef
1 onion, diced
2 cloves garlic, minced
1 potato, boiled and mashed
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
Salt and black pepper
Pastry for double crust pie
1 egg, beaten for glaze

Instructions

1 Brown ground beef with diced onion and garlic in a skillet. Drain excess fat.
2 Add cinnamon, cloves, allspice, salt, and pepper. Mix in mashed potato to bind the filling.
3 Simmer filling on low heat for 10 minutes, stirring occasionally. Let cool slightly.
4 Line a pie dish with bottom crust. Fill with the meat mixture.
5 Cover with top crust, crimp edges, cut steam vents. Brush with beaten egg.
6 Bake at 200C (400F) for 35-40 min until golden brown. Rest 10 min before slicing.

Did You Know?

Tourtiere was originally made with passenger pigeon (tourte), which gave the pie its name before the bird went extinct.