Dinner · Canadian

Classic Tourtière

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 9, 2026

This French-Canadian meat pie wraps spiced ground beef and pork in flaky pastry, and it's the kind of dish that feeds a crowd without much fuss. The warm notes of clove and nutmeg make it feel special, and a grated potato keeps the filling tender and moist. Make it ahead and it only gets better.

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Classic Tourtière

Why you'll love this

  • Makes two full pies, so freeze one for later.
  • Warm, cozy spices that taste like the holidays.
  • Classic comfort food that feeds a crowd.
  • The filling can be made a day ahead.

EveryDayMeal recipe

Classic Tourtière

Prep
30m
Cook
60m
Total
90m
Serves
8
Level
Medium

Ingredients

  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 teaspoon dried summer savory
  • to taste salt
  • to taste pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 bay leaf
  • 1 cup beef stock
  • 1 small russet potato, peeled and grated
  • 4 pie crusts (enough for two 9-inch double-crust pies)
  • 1 egg, beaten

Equipment

  • Large skillet
  • Box grater
  • Rolling pin
  • Two 9-inch pie plates
  • Pastry brush

Instructions

  1. Heat the canola oil in a large skillet over medium-high heat, then add the chopped onion and minced garlic and cook until soft and translucent, about 5 minutes, so the filling tastes sweet rather than sharp.
  2. Add the ground beef, ground pork, summer savory, cloves, nutmeg, and bay leaf. Cook, breaking up the meat with a spoon, until it is fully browned with no pink remaining, about 8 to 10 minutes.
  3. Pour in the beef stock and bring it to a simmer, then lower the heat to medium-low and stir in the grated potato. Simmer until most of the liquid is absorbed and the mixture holds together, about 15 minutes.
  4. Remove the bay leaf, season with salt and pepper to taste, then take the pan off the heat and let the filling cool completely. Chilled filling is easier to work with and bakes up cleaner.
  5. Preheat the oven to 375 degrees F. On a lightly floured surface, roll one disc of dough to just under 1/4 inch thick and line a 9-inch pie plate, letting the dough hang over the edge.
  6. Spoon in half the cooled filling and spread it out evenly. Roll out a second disc the same thickness, cut a small hole in the center so steam can escape, and lay it over the filling.
  7. Trim the dough to about 1/2 inch beyond the rim and pinch the top and bottom crusts together to seal. Brush the top all over with the beaten egg for a glossy finish. Repeat with the remaining dough and filling for the second pie.
  8. Bake for about 45 minutes, until the crust is a deep golden brown. Let the pie rest for 15 minutes before slicing so it holds its shape.

Tips from the kitchen

  • Chill the filling fully before assembling. Warm filling makes the bottom crust soggy and hard to seal.
  • Grate the potato on the large holes of a box grater so it melts into the filling and binds everything together.
  • If the crust edges brown too fast, cover them loosely with foil for the last 15 minutes of baking.

Estimated nutrition per serving: 520 cal · 24g protein · 34g carbs · 32g fat

Make it your own

  • Swap the ground pork for ground veal or use all beef if that's what you have.
  • Add a pinch of ground cinnamon or allspice for extra warmth.
  • Stir in a tablespoon of Dijon mustard for a little tang in the filling.

Storing & make-ahead

Store cooled pie covered in the fridge for up to 4 days. Reheat slices in a 350 degree F oven until warmed through. To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months, then thaw overnight and reheat.

Good to know

Can I make tourtière ahead of time?
Yes. Make the filling up to a day ahead and chill it, or bake the whole pie, cool it, and freeze for up to 3 months.
Why is my bottom crust soggy?
Usually the filling was too warm or too wet when assembled. Cool it completely and simmer until most of the liquid is absorbed.
What is summer savory and can I substitute it?
It's a peppery herb common in French-Canadian cooking. If you can't find it, use a mix of dried thyme and a little sage.
Do I have to make two pies?
No. Halve the recipe for a single 9-inch pie, or make both and freeze one unbaked.

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