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Delicious Tourtière Recipe with Beef and Spices

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This hearty Tourtière features a flaky crust filled with seasoned beef and aromatic spices, perfect for cozy family gatherings. Enjoy the comforting flavors that bring warmth and joy to your table.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb ground pork (or a mix of pork and beef)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup celery, finely diced
  • 1/2 cup water or chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup mashed potatoes
  • 1 double pie crust (top and bottom)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground meat (pork or a mix of pork and beef) and cook for 5-7 minutes until browned, stirring regularly to prevent sticking.
  2. Add 1 small finely diced onion, 2 minced garlic cloves, and 1/2 cup finely diced celery. Cook together for another 3-4 minutes until the onions are translucent.
  3. Pour in 1/2 cup of water or chicken broth, then add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the mixture simmer on low heat for 10 minutes.
  4. Stir in 1/2 cup of mashed potatoes into the meat mixture and cook for an additional 2-3 minutes to combine the flavors.
  5. Preheat the oven to 190 °C (375 °F). Roll out the bottom pie crust and place it in a pie dish. Fill the dish with the meat mixture, spreading it evenly.
  6. Cover the filling with the top pie crust. Press the edges firmly to seal and cut a few small slits in the top crust to allow steam to escape.
  7. Brush the top with 1 beaten egg for a golden color. Bake the Tourtière for 35-40 minutes until golden brown, ensuring it is placed in the center of the oven for even baking.
  8. After baking, let the Tourtière cool for 10 minutes before slicing to keep the filling juicy.

Nutrition

Keywords: Avoid overfilling the Tourtière to prevent the crust from tearing. Use a heavy pie dish for even heat distribution, and taste the filling before adding it to the pie for seasoning adjustments.

Find it online: https://mombanana.com/leckeres-tourtiere-rezept-mit-rindfleisch-und-gewurzen/