Tourtiere

Ingredients

For the Filling:

• 1 pound (450 g) ground pork, lean​

• 1/2 pound (225 g) ground beef, lean​

• 1 small onion, finely diced​

• 2 cloves garlic, minced​

• 1 large russet potato, peeled and cubed​

• 1 teaspoon salt​

• 1/2 teaspoon black pepper​

• 1/4 teaspoon ground sage​

• 1/4 teaspoon dried thyme​

• 1/2 teaspoon ground allspice​

• 1/8 teaspoon ground cloves​

• 1/2 cup (120 ml) beef broth or stock​

• 1–2 tablespoons breadcrumbs (if needed for binding)​

For the Crust:

• Double pie pastry for a 9-inch (23 cm) pie (homemade or store-bought)​

For the Egg Wash:

• 1 egg

• 1 tablespoon milk

The pie’s flaky crust and savory filling make it a comforting, celebratory staple that bridges tradition and modern tastes

Instructions

1. Boil potato cubes in salted water for about 15 minutes until tender; drain and mash.​

2. While potatoes cook, brown pork, beef, onion, and garlic in a large skillet until no pink remains, breaking up the meat as it cooks.​

3. Add mashed potatoes, salt, pepper, sage, thyme, allspice, cloves, and beef broth into the pan. Stir and simmer for 15 minutes until thickened. If the mixture seems loose, add breadcrumbs to help it bind.​

4. Remove filling from heat and let cool for 20 minutes; this helps the pie assemble cleanly.​

5. Preheat oven to 425°F (220°C).​

6. Line a deep-dish pie plate with the bottom pastry. Spoon in the cooled meat filling, then cover with the top pastry. Seal the edges with a fork or fingers. Cut vents in the top for steam to escape.​

7. Whisk the egg and milk together; brush over the top crust for a golden finish.​

8. Bake for 45–55 minutes until the crust is golden and pie filling bubbles slightly.​

9. Cool for at least 10 minutes before slicing and serving.​

Chef Exquidish’s Pro Tips

• Mashed potatoes are classic, but you may use breadcrumbs or gluten-free alternatives. Herbs de Provence add earthy depth if you have them.​

• Make mini hand pies for gatherings or freeze unbaked pies for future feasts.​

• Traditionally served with tangy chutneys, cranberry sauce, or homemade ketchup to balance flavors.​