Tourtiere is in all but name, a pasty. This French pastry filled delight can be filled with a non-ending variety of fillings, and here it meets beef. But beef is not the only ingredient, here it is married with a long list of vegetables, herbs, spices and of course, the meat.
This beef tourtiere recipe is a savory, all-beef version of the traditional French Quebecois Christmas meat pie.
In classic style, a generous splash of red wine and the mildest hint of cloves, nutmeg, and cinnamon warm up the meat and potato pastry. Its hearty flavor, slightly reminiscent of a beef Burgundy pastry, makes it ideal for serving as a casual supper on a chilly evening.
- 1 recipe pate brisee or store-bought pastry dough for a double crust
- 1 pound ground beef
- 3/4 cup onion (chopped)
- 1 clove garlic (crushed and finely chopped)
- 1/3 cup carrots (shredded)
- 1/4 cup celery (finely chopped)
- 3/4 cup potatoes (cubed)
- 2/3 cup beef stock
- 1/4 cup red wine
- 1 teaspoon parsley
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/16 teaspoon cloves
- 1/16 teaspoon cinnamon
- 1/16 teaspoon nutmeg
- 3/4 cup mashed potatoes (seasoned with salt and pepper)
- 1 tablespoon bread crumbs
- Gather the ingredients.
- Preheat an oven to 400 F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
- Using a large skillet, heat the oil over medium-high heat and sauté the beef, onion, garlic, carrots, celery, and potatoes until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, red wine, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
- Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350 F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.