A true classic of Québec cuisine, this French Canadian Tourtière is a rich, savory meat pie wrapped in a flaky, buttery crust. Traditionally enjoyed during Christmas and New Year’s celebrations, this dish is a comforting favorite that has stood the test of time. With a perfectly seasoned ground meat filling and a golden homemade crust, this authentic tourtière recipe is easy to make and absolutely delicious. Whether you’re preparing it for the holidays or a cozy family dinner, this hearty and flavorful meat pie will quickly become a favorite at your table!

What You’ll Need

Ingredients

• 1 lb lean ground beef
• 1 onion, diced
• 1 garlic clove, minced
• 1/2 tsp cinnamon
• 1/4 tsp ground clove
• 1/4 tsp nutmeg
• salt & pepper, to taste
• 1 large potato, diced
• 1/2 cup potato water
• flaky butter pie crust

Equipment I Used

• Skillet
• Pie Dish
• Measuring Cups & Spoons
• Stockpot
• Rolling Pin
• Pastry Mat
• Dough Scraper

How to Make It

Prepare the Pie Dough

On a lightly floured surface, roll out the flaky butter pie crust into two large disks. (You can use a store-bought crust or make your own using my homemade pie crust recipe!) Place one disk in a 9-inch pie plate, pressing gently into the bottom and sides. Set the second disk aside for the top crust.

Cook the Potatoes

Peel and dice the potato into small cubes. In a large pot, bring water to a boil and add the diced potatoes. Cook for 10 minutes or until fork-tender. Before draining, reserve ½ cup of the potato water—this helps thicken the filling. Drain the potatoes and coarsely mash them, leaving some small chunks for texture. (A dough scraper works perfectly for mashing the potatoes to achieve the right consistency!) Set aside.

Cook the Meat Filling

In a large skillet or pan, cook the ground beef over medium heat, breaking it apart as it browns. Once the beef is mostly cooked, add the diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent. Drain excess fat if needed.

Season and Simmer the Filling

Add the cinnamon, ground clove, nutmeg, salt, and black pepper to the meat mixture, stirring well to coat. Pour in the reserved potato water, then reduce heat to low and let simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the mashed potatoes, mixing until fully incorporated.

Assemble the Tourtière

Pour the tourtière meat filling into the prepared pie crust, spreading it evenly. Place the second pie crust disk over the filling. Trim any excess dough and press the edges together to seal the pie. For a decorative touch, crimp the edges using a fork or your fingers. Cut small vent holes in the top crust to allow steam to escape.

Egg Wash & Baking

Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the egg wash evenly over the top of the tourtière crust—this gives it a golden, flaky finish. Bake for 30–35 minutes, or until the crust is golden brown and crisp.

Cool and Serve

Remove the tourtière from the oven and let it cool for 10–15 minutes before slicing. Serve warm with ketchup, cranberry sauce, or a side salad for an authentic French Canadian experience.