Traditional Beef Tourtière

Tourtiere is a French Canadian classic dish that is traditionally serviced Christmas eve. If you’ve never had tourtière as a family tradition, this one is so easy and so delicious, we’re guessing that this one will be it!

 

Yields8 Servings
Prep Time5 minsCook Time55 minsTotal Time1 hr
 1 lb (500 g) ground beef
 ½ lb (250 g) ground pork
 1 onion, chopped
 1 garlic clove, minced
 1 celery stalk, diced
 ½ tsp EACH dried thyme and sage
 ¼ tsp EACH ground cloves and cinnamon
 1 ½ cups leftover mashed potatoes
 2 tbsp fresh parsley, minced
 2 9” (23 cm) ready-made uncooked pie shells (or homemade pastry for 1 double crust pie)
1

Pan fry in a large deep skillet over medium-high heat ground beef, ground pork, onion, garlic, celery, thyme, sage, cloves and cinnamon for 10 minutes. DON'T DRAIN. Remove from heat. Stir in leftover mashed potatoes, minced fresh parsley.

2

Spoon into a 9-inch (23 cm) pie shell. Top with second pie crust and cut steam vents in top crust.

3

Bake in 400°F (200°C) oven until hot and golden brown, 35 to 45 minutes.

Cook's Notes
4

Use the food processor to mince the onions and garlic in a snap. Pulse quartered onions and peeled garlic cloves a few times to mince.

Find ready-made pastry chilled in the cookie dough section of the grocery store.

Ingredients

 1 lb (500 g) ground beef
 ½ lb (250 g) ground pork
 1 onion, chopped
 1 garlic clove, minced
 1 celery stalk, diced
 ½ tsp EACH dried thyme and sage
 ¼ tsp EACH ground cloves and cinnamon
 1 ½ cups leftover mashed potatoes
 2 tbsp fresh parsley, minced
 2 9” (23 cm) ready-made uncooked pie shells (or homemade pastry for 1 double crust pie)

Directions

1

Pan fry in a large deep skillet over medium-high heat ground beef, ground pork, onion, garlic, celery, thyme, sage, cloves and cinnamon for 10 minutes. DON'T DRAIN. Remove from heat. Stir in leftover mashed potatoes, minced fresh parsley.

2

Spoon into a 9-inch (23 cm) pie shell. Top with second pie crust and cut steam vents in top crust.

3

Bake in 400°F (200°C) oven until hot and golden brown, 35 to 45 minutes.

Cook's Notes
4

Use the food processor to mince the onions and garlic in a snap. Pulse quartered onions and peeled garlic cloves a few times to mince.

Find ready-made pastry chilled in the cookie dough section of the grocery store.

Traditional Beef Tourtière
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