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!

RatingDifficultyIntermediate

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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
3

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

4
5

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

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
3

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

4
5

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

Traditional Beef Tourtière
2 replies
  1. Joyce
    Joyce says:

    Hi Rachelle – thank you for this nice comment back. We did work on this one for quite a while to get it right — the secret ingredient to make it just right. It was the combination of the pork and beef together that made it especially yummy and what we wanted in Traditional Tourtiere.
    Are you hoping to enter our Canada 150 contest with this comment? If so, please go to our Contest Entry page and follow the instructions to enter: https://www.canadabeef.ca/150contest/
    Good luck with your entry if you choose to do so.
    Joyce

  2. rachelle1944
    rachelle1944 says:

    Best Tortirere I’ve tasted in a long time.
    Tastes just like my grandmother made.
    I make several at a time, so that I have some for the Christmas meal
    Plus, some whenever I want during the year.

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