Savor the Best Quebec-Style Beef Tourtière: A Hearty Delight
Quebec-Style Beef Tourtière is a hearty pie filled with ground beef, onions, and warm spices, perfect for gatherings and comforting family meals.
Equipment
- Large skillet
- Pie Dish
- Oven
Ingredients
For the Filling
- 1 lb Ground Beef substitute with ground pork, chicken, or turkey if desired
- 1 large Onion use shallots for a milder flavor
- 2 cloves Garlic fresh garlic is highly recommended
- 1 tsp Ground Cinnamon can swap with allspice or nutmeg
- 1/4 tsp Ground Cloves omit for a milder option
- 1/4 tsp Ground Nutmeg a pinch can replace ground nutmeg
- 1 tsp Salt adjust to your taste preferences
- 1/2 tsp Black Pepper white pepper is a suitable alternative
- 2 cups Diced Potatoes breadcrumbs can be used instead if desired
- 1/2 cup Beef Broth opt for low-sodium broth for a healthier choice
- 1/4 cup Fresh Parsley substitute with thyme or rosemary if preferred
For the Pastry Dough
- 1 batch Pastry Dough homemade dough is best but store-bought saves time
- 1 large Egg for brushing the crust, milk can be used as an alternative
Instructions
Preparation
- In a large skillet, heat a splash of oil over medium-high heat. Brown the ground beef until it’s nicely cooked and no longer pink, about 5-7 minutes.
- Stir in chopped onion and minced garlic; let them cook until the onion is softened and fragrant, about 3-4 minutes.
- Sprinkle in ground cinnamon, ground cloves, ground nutmeg, salt, and pepper. Cook, stirring often, for an additional 2-3 minutes to let those spices bloom.
- Gently fold in the diced potatoes and pour in a small amount of beef broth. Simmer on low for 10-15 minutes until the potatoes are tender and the mixture thickens.
- Remove the skillet from heat, stir in the fresh parsley, and let the filling cool for about 10 minutes.
- While cooling, preheat your oven to 375°F (190°C) to ensure it's hot and ready for the pie.
- Roll out your pastry dough on a floured surface. Line a pie dish with one layer, fill it with the cooled meat mixture, and cover it with another layer of dough, crimping the edges to seal.
- Make a small slit in the top for steam to escape, brush the crust with a beaten egg for a golden sheen, and bake for 35-40 minutes until the top is golden brown.
- Allow the pie to cool slightly before slicing. Serve warm, and enjoy with pickles, salad, or your favorite sides!
Notes
Ensure the filling is cooled before adding it to the pastry crust to prevent a soggy bottom. You can prepare the filling up to two days in advance.