Classic Tourtière

Name: Classic Tourtière
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tbsp canola oil; 1 onion; 2 cloves garlic; 1 lb ground beef; 1 lb ground pork; 1 tsp dried leaves of summer savoury; To taste salt; To taste pepper; ½ tsp ground cloves; ½ tsp ground nutmeg; 1 bay leaf; 1 cup beef stock; 1 russet potato; 4 shortcrust pastry; 1 egg

A weekend Canadian dinner made with beef. Ready in about 1 hour 45 minutes. Difficulty: more effort.

40 minPrep (about)
1 hr 5 minCook (about)
1 hr 45 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

Main ingredient

½ lb ground beef

Fresh & other

1 onion
1 clove garlic
½ lb ground pork
¼ tsp ground cloves
½ cup beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
1 russet potato
2 shortcrust pastry Shopping tip: Refrigerated pie crust (UK: shortcrust pastry).
1 egg

Sauces & oils

1 tbsp canola oil

Spices & seasonings (5): dried leaves of summer savoury, salt, pepper, ground nutmeg, bay leaf

½ tsp dried leaves of summer savoury
To taste salt
To taste pepper
¼ tsp ground nutmeg
1 bay leaf

How to make it

Steps in our own plain words.

Heat oil on medium-high heat in large cook pan or pan.
Cook the onion and garlic till softened, about 5 minutes.
Add the ground beef, pork, and spices.
Cook until the meat is browned.
Add the beef broth.
Bring it up to a simmer then turn the heat down to medium low.
Add the grated potato.
Stir it in.
Heat till liquid is almost absorbed, about 15 min.
Remove the bay leaves.
Add salt to taste.
Remove the pan from the heat.
Let the mix cool fully — it bakes best if your filling is chilled.
Turn the oven on to 375°F.
Roll out one disc of your pie dough to less than your 1 4-inch thickness plus line the 9-inch pie plate on a lightly floured surface.
Fill this with the cooled tourtière mixture.
Spread out.
Roll out the rest of the dough to the same thickness.
Cut a hole in the centre.
Place on top of the filling.
Trim your dough to 1 2-inch beyond your edge of your pie plate plus pinch the edges of the crust together.
Brush the crust with the egg wash.
Bake tourtière for about 45 minutes until the pastry is a rich golden.
Let cool for 15 min before slicing to serve.
Serves: 8-10 (makes 9-inch pies).