Tourtière (Canadian Meat Pie)

I’ve been making this dish for over thirty years…I always just called it Beef Pie…recently I saw a recipe with very similar ingredients called Tourtière…which is actually a Canadian dish made with beef and potatoes that originated in the Provence of Quebec – the vessel it is made in is called a Tourtière…so now I’m calling my dish Tourtière too! It’s another one of my hubby’s favorite meals as it’s very hearty and perfect to serve in early Autumn…

Tourtière (Canadian Meat Pie)
1 1/2 lbs ground beef
1 onion, diced
2 garlic cloves, minced
1 large Idaho potato, peeled & diced
extra virgin olive oil
14½ oz fire-roasted diced tomatoes
1 cup beef stock
1 teaspoon dried thyme
1 teaspoon dried oregano
salt & fresh ground pepper
2 T. dried parsley
2 T. bread crumbs
Store-bought pie crust

In a large skillet, sauté beef in a little olive oil, seasoning with 1/2 teaspoon each of thyme, oregano and salt, season with fresh ground pepper to taste. Cook through; drain fat. In another large, deep skillet, sauté onion, garlic and potatoes in a little more hot oil for 10 minutes; seasoning with remaining thyme, oregano, salt and fresh ground pepper. Add the fire-roasted tomatoes and their liquid and the beef stock. Bring to a boil; reduce heat and simmer 15 minutes. While beef is simmering, heat oven to 400°F. Remove skillet from heat; stir in parsley and bread crumbs. Place one pie crust on the bottom of a shallow casserole dish or pie plate. Spoon in beef and potato filling. Place remaining pie crust on top. Crimp edges to seal. Bake 40 minutes. Scoop onto serving dishes. Makes 4-6 servings.



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6 thoughts on “Tourtière (Canadian Meat Pie)

  1. Great timing with thanksgiving around the corner. My mother use to make a mean meat pie back in the day but I never attempted one yet. Maybe this is the time.

    Liked by 1 person

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