CanadianMain course
Classic Tourtière
This classic Canadian Tourtière is a savory meat pie, built around a rich filling of ground beef and pork. Warming spices like clove and nutmeg mingle with onion and garlic, while a grated potato helps to thicken the mixture as it simmers in beef stock. The recipe yields two 9-inch pies. For the best texture, let the meat filling cool completely before assembling.
30 minServes 4
Method
4 steps · 30 min total
- 01
Sauté Aromatics and Brown Meat
In a large sauté pan or skillet, heat the 2 tablespoons canola oil over medium-high heat. Add the chopped onion and minced garlic, cooking until they're softened and fragrant, about 5 minutes. Stir in the ground beef, ground pork, and all the spices, breaking up the meat with a spoon, until it's fully browned. - 02
Simmer and Cool Filling
Pour in the 1 cup beef stock and bring the mixture to a simmer, then reduce the heat to medium-low. Stir in the grated russet potato. Let it cook, stirring occasionally, until most of the liquid has been absorbed and the mixture is thick, about 15 minutes. Remove the bay leaf, taste, and adjust with salt and pepper as needed. Take the pan off the heat and let the filling cool down completely; a chilled filling helps prevent a soggy bottom crust.
