A tourtiere is a classic French Canadian meat pie, and there are as many recipes as there are families that make them. Served with a side salad and the condiment of your choice, mustard, cranberry sauce, chutney or ketchup, this is a cold weather Canadian treat!


  • 1 ½ lbs 675 g ground beef

  • 1 cup 250 mL minced onion  

  • 2 cloves garlic, minced

  • 2 bay leaves

  • 1 tsp 5 mL celery salt

  • ¼  tsp 1 mL ground black pepper

  • ¼ tsp 1 mL ground allspice

  • 2-3 dashes Worcestershire sauce

  • 1 ½ cups 375 mL beef or chicken stock

  • 1 medium Yukon Gold potato, peeled

  • salt, to taste

  • 1 egg yolk mixed with 2 Tbsp water for brushing

  • Savoury pie dough

  • 4 cups  500 g cake & pastry flour

  • 1 ½ tsp 7 g salt

  • 1 cup + 2 Tbsp 250 g  unsalted butter, at room temperature and cut into pieces

  • ½ cup 125 mL cool water

  • 2  eggs


  • 1.

    In a large sauté pan or skillet, sauté the beef over medium-high heat until no longer pink. Drain off any excess fat, add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire and sauté until the onions are tender, about 5 minutes.

  • 2.

    Add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of the liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.

  • 3.

    Preheat the oven to 375 °F (190 ?C). On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch pie plate. Fill this with the cooled tourtière mixture.  Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and pinch the edges of the crust together and then, brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.

  • 4.

    The tourtière can be made up to 2 days in advance and reheated in a 300 °F (140 ?C) oven.

  • Savoury pie dough:

  • 1.

    Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.)  Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).

  • 2.

    Whisk the water and eggs together and add this all at once to the flour.  Mix ONLY until the dough takes on a rough, shaggy texture but does not come together.  Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.

  • 3.

    Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do.  Divide the dough into 2 pieces and shape into discs.

  • 4.

    At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 912kj
  • Fat Total 53g
  • Saturated Fat 28g
  • Protein 25g
  • Carbohydrate 82g
  • Sugar 2g
  • Sodium 860mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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