Tourière is a typically French Canadian dish, traditionally served on Christmas Eve however I always save this dish for New Year’s Eve. Cram-jammed with meat and fragrant spices like cinnamon and allspice, this hearty dish will not disappoint, especially on a winter’s night.
Let’s get making Tourtière…
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Ingredients
2 medium potatoes
1/2 teaspoon salt
1 tablespoon oil (I use olive but any will work)
1 pound ground beef
1 pound ground pork
1/2 teaspoon salt
1 medium onion
1 clove garlic
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
1 teaspoons salt
1/8 black pepper
1 teaspoon poultry seasoning
2 teaspoons maple syrup
2 teaspoons apple cider vinegar
1/2 cup vegetable or chicken stock
1 packet pastry (I use Trader Joe’s pie crust pastry)
1 egg (beaten)
Directions
- Peel 2 medium potatoes and cut them into chunks. Place the potato chunks in a saucepan, cover with water and add 1/2 teaspoon of salt. Bring them to a boil, cook until done and then drain them. Whilst still warm, mash the potatoes and then set them aside.
- In a frypan or casserole pan, heat 1 tablespoon of oil. Add 1 pound of ground beef, 1 pound of ground pork and a 1/2 teaspoon of salt and heat until the meat is cooked. Drain off any excess fat, place the cooked meat in a bowl and set aside.
- Finely chop 1 medium onion and 1 clove of garlic. Using the same pan in which you cooked the meat, cook the onion and garlic until they become translucent and then turn the heat to low.
- Add the cooked meat to the onion and garlic mixture along with 1 1/2 teaspoons cinnamon, 3/4 teaspoon allspice, 3/4 teaspoon nutmeg, 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon poultry seasoning, 2 teaspoons maple syrup, 2 teaspoons apple cider vinegar and 1/2 cup vegetable or chicken stock. Mix until everything is incorporated.
- Turn the heat off and add in the mashed potatoes. Stir until combined and set aside.
- Preheat the oven to 400°F and grease a pie dish with butter.
- Flour your countertop and take one of the two pastry sheets and roll it out to fit beyond the edge of your pie dish. Press the pastry into the pie dish, allowing it to overflow the edge of the dish slightly. Next, fill it with the meat and potato mixture.
- Dab a little warm water around the overflowing edge of the pie shell. Roll out the second piece of pastry and place it on the top of the pie. Cut off any excess pastry and save to create decorations if you like. Create a seal around the outside edge of the pastry by pressing down with a fork or pinching the pastry with your fingers.
- Cut a small hole in the center of the pastry or use a knife to cut 4 slits in the top. If you want to get fancy, cut out some stars or holly and berries using the excess pastry and lie them on the top of the pie.
- Brush egg (beaten) over the top of the pie and then bake for 30 to 40 minutes or until the top is golden brown.
Tips & Bits
- This dish is typically served with pickled vegetables, like red cabbage.
- If you don’t have any vegetable or chicken stock, save 1/2 cup of the water that the potatoes were boiled in and use that.
- If the outside of the pie starts to get too well done, place some foil around the edge of the pie and then continue baking it.
Behind the Scenes
Tourtière
