If you’re craving a dish that feels like a warm hug from the heart of Canada, you’re going to love this Quebec-Style Beef Tourtière Recipe. This traditional meat pie combines the comforting richness of ground beef with a symphony of aromatic spices and tender potatoes, all wrapped in a buttery, flaky crust. It’s a recipe that’s been cherished for generations, perfect for sharing with family or cozying up on a chilly evening. Every bite bursts with hearty flavors, making it one of those dishes you’ll keep coming back to, whether it’s for special occasions or whenever you need a bit of culinary comfort.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating the perfect Quebec-Style Beef Tourtière Recipe. Each item plays a crucial role in building the layers of flavor, texture, and that mouthwatering aroma that fills your kitchen.
- Ground beef (1 lb): The rich, savory base of the filling that delivers hearty flavor.
- Medium onion, finely chopped (1): Adds sweetness and moisture that balances the meat.
- Garlic cloves, minced (2): Infuses the filling with a gentle punch of depth and warmth.
- Beef broth (1/2 cup): Keeps the filling juicy and flavorful as it cooks.
- Dried thyme (1/2 tsp): Brings an earthy herbal note that complements the beef perfectly.
- Ground cinnamon (1/2 tsp): Adds a subtle sweet-spicy undertone traditional to the dish.
- Ground cloves (1/4 tsp): Introduces warming complexity and sweetness.
- Ground nutmeg (1/4 tsp): Enhances the spice blend with fragrant nuance.
- Salt (1/2 tsp): Essential for bringing out all the flavors.
- Black pepper (1/4 tsp): Provides just enough heat and balance.
- Potatoes, peeled and diced (2 medium): Adds creaminess and body to the filling.
- Vegetable oil (1 tbsp): For sautéing the meat and vegetables with a perfect sear.
- Fresh parsley, chopped (1 tbsp, optional): A pop of freshness to finish the filling.
- All-purpose flour (2 1/2 cups): Creates a sturdy base for the flaky crust.
- Salt (1 tsp): Enhances the crust’s flavor.
- Unsalted butter, cold and cubed (1 cup): The secret to a tender, flaky crust with beautiful layers.
- Ice-cold water (6-8 tbsp): Binds the dough together gently without melting the butter.
- Egg (1, beaten): For brushing on top to achieve a gorgeous golden finish.
How to Make Quebec-Style Beef Tourtière Recipe
Step 1: Prepare the Filling
Start by heating the vegetable oil in a large skillet over medium heat. Add the finely chopped onions and garlic, sautéing until translucent and fragrant. Next, add the ground beef, breaking it up as it browns evenly. Once the beef is browned, stir in the diced potatoes along with dried thyme, cinnamon, cloves, nutmeg, salt, and pepper. Pour in the beef broth and let the mixture simmer gently until the potatoes are tender and the flavors meld beautifully. Finish by folding in fresh parsley for a fresh herbal pop—this is the heart of your Quebec-Style Beef Tourtière Recipe’s delicious filling.
Step 2: Make the Pie Crust
In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces. Slowly add ice-cold water one tablespoon at a time, gently mixing just until the dough starts coming together. Avoid overworking to keep the crust flaky and tender. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes to firm up.
Step 3: Assemble the Tourtière
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one dough disc into a circle large enough to cover your pie dish. Carefully transfer the crust to the dish and trim any excess. Spoon the cooled beef and potato filling evenly into the crust. Roll out the second disc and place it on top, sealing the edges by pinching them together or using a fork for a decorative touch. Don’t forget to cut small slits in the top crust to allow steam to escape during baking. Brush the top with the beaten egg for that irresistible golden shine.
Step 4: Bake to Perfection
Bake the tourtière in the preheated oven for about 50 to 60 minutes, or until the crust is beautifully golden and crisp. Keep an eye on it during the last few minutes, as ovens vary. Let it cool slightly before cutting to ensure clean slices and an inviting presentation.
How to Serve Quebec-Style Beef Tourtière Recipe
Garnishes
A sprinkle of fresh parsley on top brightens the rich flavors and adds a touch of color that makes the dish look as delightful as it tastes. For a creamier contrast, a dollop of sour cream or creme fraiche served on the side complements the spices wonderfully.
Side Dishes
Quebec-Style Beef Tourtière Recipe pairs beautifully with simple accompaniments like a crisp green salad or steamed seasonal vegetables to balance the richness. Traditionalists often serve it with tart cranberry sauce, which brings a lovely tangy sweetness that cuts through the savory meat.
Creative Ways to Present
For a festive twist, use small individual ramekins or mini pie tins to create personal-sized tourtières. This presentation is perfect for holiday gatherings or dinner parties, making each guest feel special. Another idea is to accompany slices with a drizzle of maple syrup for a subtle nod to Quebec’s maple heritage.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover Quebec-Style Beef Tourtière Recipe tightly in plastic wrap or place it in an airtight container. Stored in the refrigerator, it will keep wonderfully for up to 3 days without losing any flavor or texture.
Freezing
This tourtière freezes beautifully. For best results, wrap the fully assembled, unbaked pie in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before baking as usual.
Reheating
To bring leftovers back to life, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the crust regains its crispness. Avoid microwaving if possible to preserve that perfect flaky texture and delicious flavor.
FAQs
What is Quebec-Style Beef Tourtière Recipe typically served with?
It’s traditionally enjoyed with tart cranberry sauce and sometimes a side of pickled vegetables or a crisp salad. These sides complement the rich meat pie by adding refreshing contrasts.
Can I make the filling ahead of time?
Absolutely! Preparing the filling a day ahead allows the spices to meld even further, enhancing the flavorful depth of the tourtière.
Is ground beef the only meat used in Quebec-Style Beef Tourtière Recipe?
While ground beef is classic and widely used, some recipes mix pork or veal to add more complexity. But sticking to beef keeps it straightforward and deliciously traditional.
How do I know when the pie crust is done?
The crust should be golden brown all over with a crisp texture. If it looks pale, continue baking a bit longer, checking frequently to avoid burning.
Can I use store-bought pie crust for this recipe?
You can, though homemade crust adds a special buttery flakiness that elevates this traditional Quebec-Style Beef Tourtière Recipe to another level. It’s worth the extra effort!
Final Thoughts
I can’t recommend enough that you give this Quebec-Style Beef Tourtière Recipe a try. From the warmly spiced filling to the golden, flaky crust, it’s a dish that brings both comfort and celebration to the table. Whether it becomes a new family favorite or your go-to for cold-weather meals, this recipe showcases the heart and soul of Quebec in every bite. So roll up your sleeves and enjoy the delicious journey you’re about to embark on.
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Quebec-Style Beef Tourtière Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Canadian, Quebecois
Description
Quebec-Style Beef Tourtière is a traditional savory pie featuring a flavorful mixture of ground beef, aromatic spices, onions, garlic, and potatoes encased in a rich, flaky butter crust. Perfectly spiced with cinnamon, cloves, and nutmeg, this comforting dish is a festive staple in Quebec, ideal for family gatherings and holiday meals.
Ingredients
Filling
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium potatoes, peeled and diced
- 1 tbsp vegetable oil (for cooking)
- 1 tbsp fresh parsley, chopped (optional)
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tbsp ice-cold water (more if needed)
Egg Wash
- 1 egg, beaten (for brushing on top of the pie)
Instructions
- Prepare the crust: In a large bowl, mix the all-purpose flour with salt. Cut the cold butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the filling: Heat vegetable oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and fragrant. Add ground beef, breaking it apart, and cook until browned. Season with dried thyme, ground cinnamon, cloves, nutmeg, salt, and black pepper. Stir in diced potatoes and beef broth. Cover and simmer on low heat for about 20 minutes or until potatoes are tender and liquid has mostly evaporated. Stir occasionally to prevent sticking. Remove from heat and mix in fresh parsley if using. Let filling cool.
- Assemble the pie: Preheat the oven to 375°F (190°C). On a floured surface, roll out one dough disc into a circle to fit a 9-inch pie pan. Transfer the dough to the pan, trimming any excess edges. Spoon the cooled beef and potato filling evenly over the crust.
- Top crust: Roll out the second dough disc and cover the pie with it. Trim excess dough and crimp edges to seal. Cut a few small slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
- Bake the tourtière: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 to 60 minutes or until the crust is golden brown and fully cooked. Let the pie cool for 10-15 minutes before slicing and serving.
Notes
- Make sure the filling is not too wet before assembling the pie to prevent a soggy crust.
- The spices used—cinnamon, cloves, and nutmeg—are signature flavors of Quebec-style tourtière and can be adjusted to taste.
- For a richer flavor, you can substitute some beef broth with a splash of red wine.
- The egg wash gives the crust a beautiful golden color but can be omitted or substituted with milk for a lighter finish.
- Leftover tourtière can be refrigerated for up to 3 days or frozen for longer storage.
