Tourtière: A French-Canadian Christmas Meat Pie Recipe
If you grew up in a French-Canadian household, chances are you’ve enjoyed a comforting slice of tourtière during the holidays. This traditional Québécois meat pie is a savory blend of ground meat, potatoes, and warm spices baked inside a flaky, golden crust. Tourtière has long been the centerpiece of Réveillon, the festive meal celebrated after midnight mass on Christmas Eve. While older recipes featured a variety of meats, including game or veal, the modern version most often combines ground beef and pork seasoned with aromatic winter spices such as cinnamon, cloves, and thyme. The result is a hearty, nostalgic pie that captures the warmth and spirit of the holiday season in every bite.
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What is Tourtière?
A tourtière is a classic Québécois meat pie most often enjoyed during the cold winter months, especially around Christmas. It features a flaky, buttery pastry crust filled with a savory mixture of meat, potatoes, and warm spices. It’s often served with a squeeze of ketchup for a simple finishing touch.
Most modern tourtière recipes use a blend of ground beef and pork for a balanced flavor and tender texture. Mashed potatoes are commonly mixed in to bind the filling, though some cooks prefer diced potatoes for a bit more bite. The seasoning varies from household to household, but cinnamon, cloves, sage, thyme, and mustard are all popular choices that give the pie its signature aroma. Traditionally, tourtières were baked in cast iron pans, which helped create a crisp, golden crust and evenly cooked filling.
Tourtière is a deeply personal recipe for many French-Canadian families, passed down through generations and adapted along the way. Every cook has their own version, making it a dish that reflects both heritage and home.
History of Tourtière
The first known published recipe for tourtière appeared in the 1840 cookbook La cuisinière canadienne, the first French-language cookbook printed in Canada. The dish, however, predates that publication by many decades, likely originating in the 1700s and possibly even earlier, when Québécois settlers began celebrating Réveillon. Tourtière almost certainly existed by the time British settlers arrived in Canada in the 1770s. La cuisinière canadienne includes several variations of the pie, calling for meats such as mutton, veal, chicken, fresh pork, “white birds” (possibly a small snowbird native to Canada), grilled beef, and even potatoes. Seasonings included cloves, parsley, thyme, and marjoram, creating richly aromatic fillings that reflected both French and early Canadian influences.
One prevailing theory about the dish’s origin links tourtière to the British “Sea Pie,” a hearty, layered meat-and-potato pie that was later adapted into a Québécois version known as cipaille. “Sea Pie” itself appeared in the first American cookbook, American Cookery, by Amelia Simmons in 1796. Cipaille layers meat and potatoes with pastry in between each layer. While cipaille and tourtière are distinct dishes, their similarities suggest a shared culinary ancestry rooted in early colonial cooking traditions.
Traditionally, tourtière was eaten at Réveillon, the celebratory meal enjoyed by French-Canadian families after Midnight Mass on Christmas Eve. For many households, it was a once-a-year tradition that marked the height of the holiday season. Some families still reserve tourtière for Christmas Eve, while others enjoy it throughout the winter months as a comforting, hearty meal. Early versions would have used finely chopped or cubed meat rather than ground, baked slowly in cast iron cookware to achieve the rich, savory flavor still cherished today.
Step-by-Step Tourtière Recipe:
Equipment:
For this recipe, you will need either an 8- or 9-inch cast iron skillet or a 9-inch pie tin. Traditionally, tourtières would have been baked in a cast iron pan.
Crust:
Tourtière is a classic double-crusted pie, meaning it has both a bottom and top layer of pastry. Prepare a batch of flaky pie dough in advance, then divide it into two equal portions. Wrap each portion tightly in plastic wrap and refrigerate until you are ready to roll them out.
Make the Tourtière Filling:
Ingredients
- 2 tbsp Olive Oil
- 1½ lbs Ground Beef
- 1lb Ground Pork
- 1 lb Potatoes (Yukon Gold or Russet)
- 1 medium Onion, diced
- ¼ cup Red Wine
- 3 cloves Garlic, minced
- 1t Italian Seasoning
- ¾t Ground Cinnamon
- ½t Ground Allspice
- ½t Ground Yellow Mustard
- ¼t Ground Cloves
- 1t Ground Black Pepper
- 1t Salt (more to taste)
- 2T Heavy Whipping Cream
1.
In a large pot, bring 4 cups of water and 1 tbsp of salt to a boil.
2.
Once boiling, peel the potatoes and boil for 20-30 minutes, or until easily pierced through with a fork.
3.
Reserve ½ cup of the potato water, then drain and mash the potatoes.
4.
In a large skillet (10-inch or larger), heat olive oil over medium heat.
5.
Add the diced onions, and cook for 12 to 15 minutes, stirring regularly.
6.
Add the minced garlic, and cook for another 2 to 3 minutes until fragrant.
7.
Add the ground beef and ground pork, breaking the meat apart as it cooks.
8.
Once the meat is no longer pink, add all of the spices and ¼ cup of red wine.
9.
When the wine has cooked off, pour in the reserved ½ cup of potato water.
10.
Continue cooking, stirring occasionally, until almost all of the liquid has evaporated.
11.
Remove the pan from the heat and stir in the mashed potatoes. They will absorb the remaining moisture.
12.
Allow the meat mixture to cool completely before filling the pie. For best texture and flavor, refrigerate the filling overnight and assemble the pie the following day.
Assemble the Tourtière
13.
Roll out your prepared pie dough into two rounds about 2 mm thick and at least 2 inches wider than your 8- or 9-inch cast iron pan. See here for how to roll out pie dough.
14.
Fit one round into the cast iron pan, pressing it gently into the corners. Trim the edges so there is about 1 inch of overhang. See how to fit pie dough into a tin here.
15.
Add the prepared filling, pressing down firmly to eliminate any air pockets and ensure it reaches all the corners.
16.
Place the second round of dough over the top and trim so it is about ½” shorter than the bottom crust all the way around.
17.
Seal the top and bottom crusts together using your preferred method. I crimped the crust for this pie, but the easiest method is to press the two layers together with a fork.
18.
Brush the top with an egg or cream wash. A cream wash gives a slightly more rustic appearance. Cut vents into the top crust to allow steam to escape.
19.
Chill the pie in the refrigerator while the oven preheats to 350°F.
20.
Bake for about 1 hour, or until the crust is golden brown.
21.
Let the pie cool for at least 1 hour before serving.
Reducing Food Waste When Making a Tourtière:
- Make Onion Stock from Onion Skins
The filling for a tourtière calls for a diced onion, which usually means peeling off the outer layers and trimming away the top and bottom. These pieces are often discarded, but with a quick rinse, they can be turned into a flavorful onion stock that adds depth to the pie.
Rinse the onion scraps thoroughly to remove any dirt or debris. In the pot of water you plan to use for boiling the potatoes, add the onion peels and ends, then bring everything to a boil. Let the mixture simmer for about 15 minutes, allowing the flavor to infuse into the water. Remove the onion pieces before adding the potatoes. This simple step enhances the savory flavor of the filling without requiring any extra ingredients.
- Save Potato Water for the Tourtière Filling
Many savory pie recipes use chicken or beef stock for richness and may include a little flour as a thickener. Potatoes, however, naturally release starch into the water as they cook, which creates a light thickening effect on its own. Saving this potato water, especially if you’ve simmered onion scraps in it first, gives you a flavorful, slightly thickened liquid that can be used in place of stock. This not only reduces food waste but also creates a cohesive flavor that ties the filling together using only ingredients already on hand.
How to Serve a Tourtière:
- Condiments:
Tourtière is most often enjoyed with a simple condiment on the side. Ketchup is the traditional choice in many French-Canadian households, adding a touch of sweetness and acidity that complements the rich filling. Some people prefer tomato jam, gravy, or chili sauce for a slightly different flavor, but the goal is always the same: to balance the savory pie with a bright, tangy contrast.
- Sides:
When served as the centerpiece of a meal, tourtière pairs beautifully with hearty winter sides. Roasted root vegetables, mashed potatoes, or a crisp green salad make excellent accompaniments, creating a warm and satisfying dinner perfect for the colder months.
How to Store a Tourtière:
Wrapped tightly in plastic wrap or aluminum foil, a tourtière will keep well in the refrigerator for up to one week. When ready to serve, place the pie—still in its pan—back into a preheated 350°F oven for about 20 to 30 minutes, or until heated through and the crust has regained its crispness. Once reheated, the pie will taste just as good as if it were freshly baked.
If the pie was prepared in a pie tin rather than a cast iron pan, it can also be wrapped in plastic and put into a freezer bag to freeze for up to three months. Reheat the same way as above, placing the pie in an oven preheated to 350°F oven for about 20 to 30 minutes.
Note: Never freeze a cast iron pan. Moving it directly from the freezer into a hot oven can cause thermal shock, which may crack or permanently damage the pan. If you plan to freeze leftovers, transfer individual slices to a different freezer-safe container instead.
We’d love to see your tourtière creations and hear about your family recipes! Tag us @doggone_baking or send us an email.
Tourtière (Québécois Christmas Pie)
Ingredients
- 1 batch Flaky Pie Dough
- 1 tbsp Oil any cooking oil
- 1½ lbs Ground Beef
- 1 lb Ground Pork
- 1 lb Potatoes Yukon Gold or Russet
- 1 Medium Onion, diced
- 3 cloves Garlic
- ¼ cup Red Wine
- 1 tsp Italian Seasoning Mix of thyme, rosemary, basil, oregano, and marjoram
- ¾ tsp Ground Cinnamon
- ½ tsp Ground Allspice
- ½ tsp Ground Yellow Mustard
- ¼ tsp Ground Cloves
- 1 tsp Ground Black Pepper
- 1 tsp Salt more to taste
- 2 tbsp Heavy Whipping Cream optional
Instructions
Make Mashed Potatoes
- In a large pot, bring 4 cups of water* and 1 tablespoon of salt to a boil.
- Peel the potatoes and add them to the pot. Boil for 20–30 minutes, or until easily pierced with a fork
- Reserve ½ cup of the potato water, then drain and mash the potatoes. Set aside.
Make the Tourtière Filling
- Heat 2 tbsp of oil in a large skillet (10-inch or larger) over medium heat.
- Add the diced onion and cook for 12–15 minutes, stirring regularly until softened and beginning to brown.
- Stir in the minced garlic and cook for 2–3 minutes, until fragrant.
- Add the ground beef and pork, breaking up the meat as it cooks.
- Once the meat is no longer pink, add in the spices, salt, and red wine.
- When the wine has cooked off, add the reserved ½ cup of potato water.
- Continue cooking, stirring occasionally, until almost all of the liquid has evaporated.
- Remove from heat and stir in the mashed potatoes until fully combined.
- Let the filling cool completely. For best flavor and texture, refrigerate overnight before assembling the pie.
Assemble the Tourtière
- Roll out the prepared pie dough into two rounds about 2 mm thick and at least 2 inches wider than your 8- or 9-inch cast iron pan.
- Fit one round into the pan, pressing gently into the corners and leaving about 1 inch of overhang.
- Add the cooled filling, pressing down firmly to remove air pockets and spread evenly.
- Place the second round of dough on top and trim it about ½ inch shorter than the bottom crust.
- Seal the edges using your preferred method (crimp or press with a fork).
- Brush the crust with cream, then cut several small vents for steam.
- Chill the pie while preheating the oven to 350°F (175°C).
- Bake for 1 hour, or until the crust is golden brown.
- Let the pie cool for at least 1 hour before slicing and serving.
