Beef Tourti
Submitted by Mitchell
Traditional French-Canadian beef tourtière with ground beef, mashed potatoes, allspice, and cinnamon baked in a flaky double crust. Makes two hearty pies for holiday gatherings or freezer stocking.
YIELD
2 piesPREP
20 minCOOK
1 hrsREADY
1 hrsIn Québécois kitchens, tourtière is as essential to the holidays as the tree itself. This version keeps it beautifully simple: ground beef and onions spiced with allspice and cinnamon, folded into coarsely mashed potatoes, and sealed inside a golden, flaky pie crust.
The warm spices give the filling a subtle sweetness that hums beneath the savory beef, and those potatoes help bind everything into thick, scoopable slices.
This recipe makes two full pies, so you can serve one tonight and stash the other in the freezer for when the craving inevitably strikes again.
Chef Tips
- Mash the potatoes coarsely. You want chunks, not a smooth purée. The texture gives the filling body.
- Use a slotted spoon to fill the crusts so excess liquid stays behind. Too much moisture makes the bottom crust soggy.
- Cut generous vents in the top crust. Steam needs somewhere to go, and those golden slashes look gorgeous.
- Freeze the second pie unbaked for best results. Bake it straight from frozen, just add 15 to 20 extra minutes.
Ingredients
Directions
Boil potatoes and mash coarsely.
Heat oil in large, heavy duty frying pan and brown beef and onion.
Stir in potatoes, allspice, cinnamon, garlic salt, salt and pepper.
Preheat oven to 400℉ (200℃).
Line two 9-inch pie pans with pastry.
Using slotted spoon, fill pans with meat mixture.
Cover with top crusts, cutting vents so steam can escape.
Bake in preheated oven for 45 minutes or until golden-brown.
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