Tourtiere is a French Canadian staple, especially around the holidays and throughout the winter months. It is a warm and hearty dish that is perfect to serve in the cold winter months.
What is Tourtiere?
A tourtiere is a type of meat pie. It is a savory and hearty dish that can be served on its own or as part of a buffet.
Traditionally, tourtiere is served at Christmas in Canada, particularly in Quebec where the dish was created.
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French Canadian Comfort Food
Tourtiere is one of the comfort foods that is popular in Quebec. Growing up it was always served around Christmas and the smell of it cooking brings back fond memories of this dish cooking in my grandmother’s kitchen.
Ingredients for Tourtiere Filling
Don’t let this list of ingredients scare you away. The list seems long but there are nine herbs, spices, and seasonings in this recipe.
- Ground beef. We use lean ground beef to make this filling because the meat is not drained after cooking. Extra-lean can also be used for less fat content.
- Potatoes. These are needed to hold the meat together. Reserved water from boiling the potatoes is also used because the starch is what helps keep the filling together when you bake the tourtiere.
- Onion. A cooking onion or yellow onion is used for this recipe.
- Garlic. Fresh garlic can be minced for this recipe or jarred minced garlic can also be used.
- Butter. This is a must for cooking the onions and garlic. Butter is richer in flavour than oil or margarine so it is preferred for this recipe.
The Spices, Herbs and Seasoning
When it comes to the flavour of this dish, it mostly comes from spices, seasonings, and herbs. There is a mix that is common in all family recipes for tourtiere, but the amounts will vary from family to family.
- Ground Thyme
- Ground Sage
- Cinnamon
- All-spice
- Nutmeg
- Cloves
- Ground Ginger
- Salt
- Pepper
Equipment For Making This Filling
To make this filling, a large pot or skillet is needed for cooking the meat. We use a 6-quart cast iron Dutch oven to make this filling. Dutch ovens maintain the heat which makes cooking this dish easier and quicker.
If you don’t have a Dutch oven, a large skillet can be used.
Alternatives and Substitutions For This Recipe
The ground beef in this dish can be swapped out for ground pork or a combination of the two. Lean or extra lean is best since too much fat will cause a crumbly filling.
Ground game meat is also a great addition. In Quebec, where my family is from, Cipaille (pronounced sea pie) was served on many occasions. Cipaille is made mostly from a mix of game meat such as venison, partridge, moose, rabbit, or any other meat that is available at the time. It can also contain beef, pork, or chicken.
How To Use Tourtiere Filling
This filling can be used a in few different ways.
The traditional way to use tourtiere filling is in pie crusts that are baked until golden. Then served with cranberry sauce or ketchup. Growing up, my relatives ate it with homemade mustard pickles.
Tourtiere filling can also be baked into tarts for smaller versions of tourtieres. Tarts don’t have a top crust like traditional tourtiere and they are bite-sized, making them perfect for buffets.
Our favourite way to use this filling is in pinwheels. We use puff pastry to make Tourtiere Pinwheels that we serve with Cranberry Mustard Sauce.
Another way to use this recipe is as a base for Shepherd’s Pie.
Can This Tourtiere Filling Be Made Ahead?
Yes, this filling can be made ahead of time. It can be made up to three months before you plan to use it.
If you want to get a head start on Christmas dinner, this tourtiere-filling recipe can be prepared in October. We make a double batch of the filling at Thanksgiving (October in Canada). Half to use for Thanksgiving and the other half goes in the freezer for Christmas.
When making it ahead of time, place the cooled filling in a freezer bag or air-tight container and freeze it for up to three months. Thaw in the fridge overnight before using.
It can also last in the fridge for up to three days before using it.
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Tourtiere Filling Recipe
Ingredients
- 1 pound potatoes, peeled and cubed
- 2 pounds lean ground beef
- 1 large onion, finely diced
- 6 cloves of garlic, minced
- 2 Tbsp butter
- 2 Tbsp kosher salt
- 2 tsp ground thyme
- 2 tsp ground sage
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp allspice
- 1 tsp ground ginger
- 1 tsp black pepper
Instructions
- Boil cubed potato is salted, boiling water until tender
- Once tender, drain potatoes reserving ¾ cup of water
- Mash potatoes and set aside
- Melt the butter in a large pot or skillet over medium-high heat
- Add onions and cook 2-3 minutes or until translucent and starting to brown
- Stir in garlic and cook 1 minute
- Add ground beef and cook until starts to brown, stirring often
- Add salt, pepper, spices, and herbs to the ground beef
- Pour in reserved potato water, stirring to combine.
- Continue cooking over medium heat for 30 minutes or until liquid has evaporated, breaking down meat so there are no large clumps
- Stir in potatoes, mixing well. Mixture will be thick
- Meat can now be placed in a pie shell with top crust and baked until crust is golden. Or use this filling in tarts. Or store for later.
Notes
