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
Scale
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.
