Heavenly Quebec-Style Beef Tourtière: A Flavorful Comfort Pie
Experience the savory warmth of Quebec-Style Beef Tourtière, a delightful pie filled with ground beef, spices, and potatoes.
Equipment
- skillet
- Pie Dish
- Oven
Ingredients
For the Filling
- 1 lb Ground Beef can be substituted with pork, chicken, or turkey
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tsp Ground Cinnamon can use allspice as a substitute
- 1/2 tsp Ground Cloves omit if unavailable
- 1/2 tsp Ground Nutmeg fresh is preferred
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 medium Diced Potatoes can use breadcrumbs or rice
- 1/2 cup Beef Broth low-sodium recommended
- 2 Tbsp Fresh Parsley chopped, substitute with thyme or sage
For the Crust
- 1 batch Pastry Dough homemade or store-bought
- 1 large Egg for brushing the crust
Instructions
How to Make Quebec-Style Beef Tourtière
- In a skillet, heat a drizzle of oil over medium heat and cook the ground beef until browned, breaking it apart with a spoon. Then, add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Sprinkle in the ground cinnamon, cloves, nutmeg, salt, and pepper. Stir well to combine and let the mixture cook briefly, about 1-2 minutes.
- Stir in the diced potatoes and pour in a small amount of beef broth. Allow the mixture to simmer until the potatoes are fork-tender, about 10-15 minutes. Remove from heat and mix in the fresh parsley, then let it cool.
- Preheat your oven to 375°F (190°C). Roll out the pastry dough and gently line a pie dish with one layer.
- Spoon the cooled beef mixture into the crust, cover with another layer of pastry dough, sealing the edges well. Cut small slits in the top for steam vent and brush with beaten egg.
- Bake for 35-40 minutes or until the crust is golden brown and flaky. Let it cool slightly before serving.
Notes
Serve with pickles or a light salad for a delightful contrast. For best results, cool the filling before adding to the crust.