There is something incredibly comforting about discovering dishes tied to another culture’s celebrations. Over the years, I’ve come to appreciate the foods that families prepare during the holidays, and one recipe that has truly become a tradition for us is the iconic French Canadian meat pie known as tourtière. Its warmth, its rustic charm, and its uniquely spiced filling make it the kind of dish you look forward to all year long.
My introduction to this pie dates back to a winter abroad when friends gathered for a festive dinner and served a version passed down in their families. From the very first bite, I understood why it holds such a special place in Canadian holiday cooking. The flaky crust, the richly seasoned meat, and the subtle sweetness of the spices blend into a comforting, aromatic meal that fits perfectly into cold-weather celebrations.
What Makes the Seasoning So Special?
Tourtière has a flavor profile unlike most meat pies. While hearty and savory, it carries a distinctive warmth from a trio of spices deeply rooted in Quebec culinary tradition: cloves, cinnamon, and allspice. Together they create a subtle sweetness that enhances the richness of the meat without overpowering it.
Some versions include variations like nutmeg or savory herbs, but the unmistakable aroma always comes back to that core spice blend. It’s what gives this pie its signature taste—familiar yet wonderfully unexpected.
What You Need Before You Start
Making a tourtière at home is surprisingly straightforward. You’ll need:
- A reliable pie dish
- A large skillet
- Measuring spoons
- Two pie crusts (store-bought or homemade)
Store-bought crusts work perfectly and save time during the busy holiday season. Many brands are easy to handle and bake up beautifully, so feel free to take the shortcut if you prefer.
Preparing the Pie Crust
The foundation of a good meat pie is a sturdy crust that can hold the filling without becoming soggy. You can absolutely use homemade dough if you enjoy making your own, but store-bought crusts perform well here and help speed things along. You will need a bottom crust for the dish and a second to seal the pie.
Why Mashed Potatoes Matter
This pie includes a cup of mashed potatoes, which serve a functional purpose in the filling. They help bind the meat mixture and create a silky, cohesive texture. You can use leftovers from a previous meal or quickly boil and mash two medium potatoes. Do not add butter or cream; plain potatoes work best.
Making the Filling
Once your ingredients are prepped, the filling comes together easily:
Start by softening your diced onion in a bit of olive oil over medium heat. When it becomes translucent, add the garlic briefly, just until fragrant. Then stir in the ground beef and pork, breaking everything into small crumbles as it cooks.
Once the meat loses its pink color, you’ll mix in the mashed potatoes along with the spices. A combination of cinnamon, allspice, cloves, oregano, ground mustard, and a generous pinch of salt adds depth and warmth.
To bring the filling together, whisk or shake beef broth with a small amount of flour and pour it over the meat. As it simmers, the mixture thickens and the potatoes dissolve slightly, creating a rich, cohesive filling ready to spoon into your prepared crust.
Assembling the Pie
With the filling cooked, line your pie dish with the bottom crust and transfer the warm mixture inside. Cover with the second crust, fold and seal the edges, and make sure to create vents to allow steam to escape. A simple egg wash brushed over the top will give the pie a gorgeous golden color as it bakes.
Baking and Cooling
Bake your pie at 375°F for about 45 to 50 minutes, until the crust turns evenly golden brown. It’s tempting to cut into it immediately, but allowing the pie to rest for at least 10 minutes will help it hold its shape and make slicing easier.
When to Serve This Classic Meat Pie
Traditionally, tourtière is served on Christmas Eve in many Quebec households. It’s often part of a larger festive meal, but it also makes a beautiful centerpiece on its own. If your holiday traditions are already set in stone, this pie is equally fitting for New Year’s gatherings or winter dinners with friends.
Because the dish is rich and hearty, it pairs nicely with lighter sides such as a fresh salad or roasted vegetables. Traditional accompaniments include pickled beets or chili sauce, but you can serve it with whatever fits your meal.
More Ideas for Holiday Cooking
If you enjoy preparing festive meals, this meat pie fits wonderfully into any wintry menu. It also stores well and reheats beautifully, making it practical as well as delicious.
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A Cozy Holiday Meat Pie Inspired by Canadian Tradition
- Total Time: 1 hr 15 min
Description
A warm, spiced meat pie rooted in French Canadian holiday tradition. This version features a flaky double crust, a hearty blend of beef and pork, and a comforting mix of aromatic spices. Perfect for Christmas Eve, New Year’s gatherings, or any winter meal.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 1/2 pounds ground beef
1 pound ground pork
1 cup plain mashed potatoes (see notes)
2 teaspoons cinnamon
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons coarse salt
1/2 cup beef broth
1/2 tablespoon flour
1 egg, beaten (for egg wash)
2 pie crusts (store-bought or homemade)
Instructions
-
Preheat your oven to 375°F (190°C).
-
Sauté the aromatics:
Warm the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until soft and translucent. Add the garlic and cook for about a minute, just until fragrant. -
Cook the meat:
Add the ground beef and pork to the skillet. Break the meat into small crumbles and cook until no traces of pink remain. -
Add potatoes and spices:
Stir in the mashed potatoes along with the cinnamon, oregano, ground mustard, allspice, cloves, and salt. -
Thicken the filling:
In a small jar or bowl, whisk (or shake) the beef broth together with the flour until smooth. Pour this mixture into the skillet and cook, stirring often, until the filling has thickened and the potatoes have blended into the meat. -
Assemble the pie:
Line a 9-inch pie dish with the bottom crust. Spoon the filling into the shell. Cover with the second crust and seal the edges by folding and pressing them together. Cut a few vents into the top to release steam. Brush the surface with egg wash. -
Bake:
Bake the pie for 45–50 minutes, or until the crust turns a deep golden brown. -
Rest before serving:
Let the pie cool for at least 10 minutes before slicing.
Notes
- About the mashed potatoes:
You can use leftover mashed potatoes or boil two medium peeled potatoes until tender, then mash them without adding butter or milk. Smooth potatoes help bind the filling. - Crust options:
Store-bought crusts work well and save time, but a homemade crust can give the pie an extra rustic touch. - Make-ahead tip:
The filling can be made one day in advance and chilled until ready to assemble the pie. - Storage:
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven.
- Prep Time: 30 min
- Cook Time: 45 min
