Entree: Canada – Québec – Tourtière (Traditional Québécois meat pie)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 15 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium russet potato, about 8 oz (225 g), peeled and finely grated
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cloves
- 1 tsp (5 ml) ground allspice
- 1/4 tsp (1.25 ml) ground nutmeg
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 double pie crust (enough for top and bottom for a 9-inch (23 cm) pie)
- 1 large egg, beaten (for egg wash)
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium russet potato, about 8 oz (225 g), peeled and finely grated
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cloves
- 1 tsp (5 ml) ground allspice
- 1/4 tsp (1.25 ml) ground nutmeg
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 double pie crust (enough for top and bottom for a 9-inch / 23 cm pie)
- 1 large egg, beaten (for egg wash)
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. In a large skillet over medium heat, melt butter and sauté the chopped onion until translucent, about 5 minutes.
2. Add ground pork and ground beef to the skillet; break up with a spoon and cook until no pink remains, about 8–10 minutes.
3. Stir in the grated potato, cinnamon, cloves, allspice, nutmeg, salt, and pepper; pour in beef stock and bring to a simmer.
4. Reduce heat and simmer, stirring occasionally, until mixture is thick and most liquid has evaporated, about 15–20 minutes. Adjust seasoning; stir in parsley if using. Remove from heat and cool slightly.
5. Preheat oven to 375°F (190°C). Fit the bottom crust into a 9-inch (23 cm) pie dish, trimming excess.
6. Fill crust with cooled meat mixture, pressing down lightly. Cover with top crust, trim and crimp edges, and cut vents to release steam.
7. Brush crust with beaten egg and bake until golden brown and bubbling, about 45–55 minutes. If crust browns too quickly, cover edges with foil.
8. Let rest 10–15 minutes before slicing and serving.