French Canadian Tourtiere
French Canadian Tourtière is a traditional savory pie brimming with rich flavors and comforting textures that make it a must-have for holiday feasts or cozy family dinners. This hearty favorite combines a perfectly seasoned blend of ground pork and beef, creamy mashed russet potatoes, and aromatic spices like cinnamon, cloves, and thyme, all nestled between flaky, golden pie crusts. With a touch of broth to keep the filling moist and a glossy egg wash for a beautifully browned finish, this dish is as visually inviting as it is delicious. Whether you're exploring classic French Canadian cuisine or looking for a crowd-pleasing main course, this homemade meat pie will warm hearts and plates alike. Perfectly balanced and deeply satisfying, it’s a slice of Canada’s culinary heritage right from your oven!
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Recipe Information
Ingredients
- 1 lb ground pork
- 0.5 lb ground beef
- 1 medium russet potato
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground allspice
- 1 tsp dried thyme
- 0.5 tsp ground sage
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken or beef broth
- 2 9-inch premade pie crusts
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potato. Boil it in salted water until tender, about 10 minutes, then drain and mash. Set aside.
In a large skillet over medium heat, add the ground pork and ground beef. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
Stir in the cinnamon, cloves, allspice, thyme, sage, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
Pour in the broth and mix well. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Add the mashed potatoes and mix to combine. Set the mixture aside to cool slightly.
Place one of the pie crusts in a 9-inch pie pan, pressing it firmly against the bottom and sides. Trim any excess dough.
Fill the crust with the meat filling, spreading it out in an even layer.
Place the second pie crust on top of the filling. Trim, seal, and crimp the edges as desired. Make a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg for a golden finish.
Bake the tourtière in the preheated oven for 35-45 minutes, or until the crust is golden brown.
Allow the pie to cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.5 g | 358% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 324.6 g | 118% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.4 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 266 mg | 20% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3352 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
