Ingredients for French Canadian Tourtiere
- 1/2 lb ground pork
- 1 lb ground beef
- Chicken Stock
- Garlic Clove
- 1 tsp salt
- 1/2 tsp black pepper
- Ground Sage
- 1/2 tsp ground allspice
- 1 cup mashed potatoes
- Pie Crusts
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How to Make French Canadian Tourtiere
- In a large saucepan, combine 1 lb ground beef, 1/2 lb ground pork, 1 large onion (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried sage, 1/2 tsp ground allspice, 1/4 tsp ground cloves, 1 tsp salt, and 1/2 tsp black pepper.
- Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the meat loses its pink color (about 10-15 minutes).
- Continue to simmer uncovered for 30 minutes, stirring occasionally.
- Stir in 1 cup of mashed potatoes.
- Allow the filling to cool completely for at least 2 hours in the refrigerator.
- Preheat oven to 425°F (220°C).
- Pour the cooled filling into an unbaked 9-inch pie crust.
- Top with a second pie crust, crimping the edges to seal.
- Cut a small hole (about dime-sized) in the center of the top crust to allow steam to escape.
- Brush the top crust with 1 egg yolk mixed with 1 tbsp milk (optional).
- Bake for 25-35 minutes, or until the crust is golden brown and the filling is heated through.
- Let cool for at least 20 minutes before slicing and serving with beef gravy and petite pois. For make-ahead convenience, bake until the top is lightly browned, cool completely, and freeze. Reheat at 400°F (200°C) for 15 minutes before serving.
- Enjoy this festive and flavourful piece of Quebec history!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
5g
Fat
51g
Carbs
13g
