If you have a hankering for a warm, comforting dish that sings with rich flavors and hearty textures, the Quebec-Style Beef Tourtière Recipe is going to become your new favorite. This traditional Canadian meat pie blends spiced ground beef and tender potatoes inside a buttery, flaky crust—creating a beautiful balance of savory depth and comforting home-cooked goodness that’s perfect for sharing with loved ones all year round.
Ingredients You’ll Need
The beauty of the Quebec-Style Beef Tourtière Recipe is in its simplicity. Each ingredient plays a crucial role, from building layers of flavor in the filling to achieving that perfect golden crust. Here’s what you’ll need to bring this iconic dish to life:
- 1 lb ground beef: The hearty and flavorful base of the filling, providing richness and protein.
- 1 medium onion, finely chopped: Adds subtle sweetness and depth once sautéed.
- 2 cloves garlic, minced: Infuses a warm, aromatic punch that brightens the mixture.
- 1/2 cup beef broth: Keeps the filling moist and enhances the savory notes.
- 1/2 tsp dried thyme: Offers an earthy herbal fragrance that complements the meat perfectly.
- 1/2 tsp ground cinnamon: A key traditional spice that adds warmth and an intriguing hint of sweetness.
- 1/4 tsp ground cloves: Provides a subtle depth of spice that is characteristic of Quebec tourtière.
- 1/4 tsp ground nutmeg: Balances the other spices with its sweet, nutty tones.
- 1/2 tsp salt: Brings all the flavors together, enhancing every ingredient.
- 1/4 tsp black pepper: Adds a gentle heat to wake up the senses.
- 2 medium potatoes, peeled and diced: Tender and creamy, they give the filling a wonderful body together with the beef.
- 1 tbsp vegetable oil: Used for sautéing the onions and garlic, providing a light base for the filling’s flavors.
- 1 tbsp fresh parsley, chopped (optional): Freshens the final taste with a burst of color and herbaceous note.
- 2 1/2 cups all-purpose flour: The foundation for a buttery, flaky crust that holds everything together perfectly.
- 1 tsp salt (for crust): Enhances the dough’s flavor and balances the richness.
- 1 cup unsalted butter, cold and cubed: The secret to a wonderfully flaky crust when properly incorporated.
- 6-8 tbsp ice-cold water: Just enough to bring the dough together without being too sticky.
- 1 egg, beaten (for egg wash): Gives the crust a gorgeous golden-brown sheen once baked.
How to Make Quebec-Style Beef Tourtière Recipe
Step 1: Prepare the Filling
Start by heating the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 5 minutes. Next, stir in the ground beef, breaking it apart as it browns evenly. Once the beef is no longer pink, pour in the beef broth and toss in your dried thyme, ground cinnamon, cloves, nutmeg, salt, and black pepper. Let this simmer gently for about 10 minutes so the flavors meld beautifully.
Step 2: Add the Potatoes
Mix the diced potatoes into your simmering meat mixture. These little gems will cook right in, absorbing the spices and broth. Simmer everything together for another 15 minutes or until the potatoes turn tender. Turn off the heat and stir in the fresh parsley if you’re using it—this adds a lovely pop of green and freshness.
Step 3: Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Slowly add the ice-cold water, one tablespoon at a time, mixing gently just until the dough begins to come together. Divide the dough into two balls, wrap in plastic, and chill in the fridge for at least 30 minutes to rest and firm up.
Step 4: Assemble the Tourtière
Preheat your oven to 375°F (190°C). Roll out one ball of dough on a floured surface to fit your pie dish. Press the dough into the dish, trimming any excess around the edges. Spoon the cooled meat and potato filling evenly into the crust. Roll out the second dough ball for the top crust and lay it gently over the filling. Seal the edges by crimping or pinching, and cut a few small slits on top to let steam escape.
Step 5: Bake to Perfection
Brush the top crust with the beaten egg to give it a shiny, golden finish. Place your pie on the middle rack of the oven and bake for about 45 minutes, or until the crust turns a beautiful golden brown and the filling is bubbling slightly through the vents. Once done, allow the tourtière to cool for 10 to 15 minutes before slicing to let everything set deliciously.
How to Serve Quebec-Style Beef Tourtière Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few crunchy pickled vegetables on the side adds a pop of color and brightness that complements the richness of the tourtière wonderfully. Some like a dollop of grainy mustard or a tangy chutney to contrast the spices and buttery crust.
Side Dishes
Serving the Quebec-Style Beef Tourtière Recipe with a crisp green salad or steamed seasonal vegetables creates a perfect balance to the hearty meat pie. For something more traditional, consider a side of maple-glazed carrots or braised cabbage to embrace its Canadian roots.
Creative Ways to Present
For a modern twist, try serving tourtière in individual mini pie tins or as rustic hand pies perfect for a casual gathering or picnic. You can even turn leftovers into tourtière sandwiches with crisp bread and a smear of mustard for a lunchtime treat that feels indulgent yet familiar.
Make Ahead and Storage
Storing Leftovers
Leftover tourtière keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container or cover it tightly with plastic wrap to preserve moisture and prevent the crust from drying out.
Freezing
If you want to enjoy this Quebec-Style Beef Tourtière Recipe later, freeze it before baking by assembling the pie and wrapping it thoroughly in plastic wrap and aluminum foil. It will keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before baking as usual.
Reheating
Reheat slices of tourtière in a 350°F (175°C) oven for about 15-20 minutes to regain that fresh-baked flakiness. Microwaving is quicker but may soften the crust, so a low and slow oven reheat is the best way to preserve the texture and flavor.
FAQs
What makes the Quebec-Style Beef Tourtière Recipe unique compared to other meat pies?
This tourtière stands out because of its distinct blend of warm spices like cinnamon, cloves, and nutmeg combined with tender potatoes, creating a fragrant, savory filling unlike the simpler meat pies found elsewhere.
Can I substitute ground pork or a mix of meats in this recipe?
Absolutely! While this version showcases beef, traditional Quebec tourtières often use a mix of pork and beef or even game meats depending on regional preferences. Feel free to experiment to suit your taste.
Is it necessary to use beef broth in the filling?
The beef broth helps keep the filling moist and adds depth, but if you don’t have any on hand, water can be used as a substitute. Just keep in mind the broth enhances the savory profile beautifully.
How do I ensure my crust is flaky and not tough?
Using cold butter and ice-cold water, handling the dough gently, and chilling it before rolling are key steps to flaky crust. Avoid overworking the dough, as that can develop gluten and make it tough.
Can the recipe be made gluten-free?
Yes, you can swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly, but the filling remains delicious and the crust can still achieve a lovely flakiness.
Final Thoughts
Nothing quite warms the heart like making this Quebec-Style Beef Tourtière Recipe to share with family and friends. Its rich spices, comforting filling, and buttery crust come together like a warm hug from the inside out. I encourage you to give this classic dish a try — it’s a wonderful way to bring a bit of Canadian tradition into your own kitchen with love and flavor.
Print
Quebec-Style Beef Tourtière Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Canadian
Description
Quebec-Style Beef Tourtière is a traditional Canadian meat pie filled with a flavorful mixture of ground beef, aromatic spices, potatoes, and onions, all encased in a buttery, flaky crust. This comforting dish is perfect for family dinners or holiday gatherings and offers a delicious taste of French Canadian cuisine.
Ingredients
Filling
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium potatoes, peeled and diced
- 1 tbsp vegetable oil
- 1 tbsp fresh parsley, chopped (optional)
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tbsp ice-cold water (more if needed)
Egg Wash
- 1 egg, beaten
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, a tablespoon at a time, mixing gently until the dough starts to come together. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the filling: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat if necessary. Add the diced potatoes, beef broth, dried thyme, ground cinnamon, ground cloves, ground nutmeg, salt, and black pepper. Simmer the mixture over low heat until the potatoes are tender and the liquid has mostly evaporated, about 20-25 minutes. Stir occasionally to prevent sticking. Remove from heat and stir in fresh parsley if using. Let the filling cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
- Assemble the pie: On a floured surface, roll out one disc of chilled dough to fit a 9-inch pie dish. Carefully transfer it to the dish and press it into the bottom and sides. Pour the cooled meat filling evenly over the crust. Roll out the second dough disc and place it over the filling. Trim any excess dough, then crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
- Apply egg wash: Brush the top crust with the beaten egg to give it a glossy, golden finish once baked.
- Bake the tourtière: Place the assembled pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the pie from the oven and allow it to cool for about 10 minutes before slicing. Serve warm for the best flavor and texture.
Notes
- You can substitute ground pork or a mixture of beef and pork for the filling for a different flavor profile.
- If the dough becomes too sticky while rolling, chill it for a few minutes to firm up.
- Leftover tourtière tastes great reheated and can be frozen for up to one month.
- Adjust spices to your taste; some like to add a little allspice or bay leaves for extra depth.
