This flaky, double-crusted Québécois meat pie is stuffed with a savoury filling of cubed beef, mushrooms and potatoes. It’s perfectly seasoned with the traditional tourtière spices including allspice, cinnamon and nutmeg. 


  • Filling
  • 1 tablespoon (15 milliliters) grapeseed oil Substitution Available
    • vegetable oil
  • 10 1/2 ounces (300 grams) beef , cut into 1/4-inch (1/2-cm) cubes (about 1 1/3 cups/310 ml)
  • 3/4 cup (175 milliliters) onion , cut into 1/4-inch (1/2-cm) cubes
  • 1/2 teaspoon (2 milliliters) Garlic Roasted
  • 1/2 cup (125 milliliters) carrots , cut into 1/4-inch (1/2-cm) cubes
  • 1/2 cup (125 milliliters) celery , cut into 1/4-inch (1/2-cm) cubes
  • 1/2 cup (125 milliliters) mushrooms , cut into 1/4-inch (1/2-cm) cubes
  • 1/2 cup (125 milliliters) potato , cut into 1/4-inch (1/2-cm) cubes
  • 1/2 teaspoon (2 milliliters) salt
  • 1/4 teaspoon (1 milliliter) Black Pepper Coarse Grind
  • 1/4 teaspoon (1 milliliter) Nutmeg Ground
  • 1/4 teaspoon (1 milliliter) Allspice Ground
  • 1/8 teaspoon (1/2 milliliter) Cinnamon Ground
  • 1 cup (250 milliliters) beef stock Substitution Available
    • beef broth
  • 2 tablespoons (30 milliliters) dry bread crumbs
  • Pastry
  • 2 1/4 cups (550 milliliters) plus 2 tbsp (30 ml) all-purpose flour
  • 1 teaspoon (5 milliliters) salt
  • 1 cup (250 milliliters) vegetable shorteneing , cubed and chilled
  • 100 milliliters chilled orange juice
  • 1 egg , lightly beaten


  • 1 For the filling, heat 12-inch (30 cm) skillet on medium-high heat; add oil. Add beef; cook and stir about 2 minutes or just until beef begins to brown. Add onion and garlic; continue cooking and stirring until most of the liquid has evaporated, 3 to 4 minutes.
  • 2 Add carrots, celery, mushrooms, potato, salt, pepper, nutmeg, allspice and cinnamon. Cook, stirring, 2 minutes; reduce heat to medium and add stock. Let simmer, stirring occasionally, until vegetables are tender and almost all the liquid has evaporated, 15 to 20 minutes. Stir in breadcrumbs and transfer mixture to a large wide bowl or rimmed baking sheet. Refrigerate at least 1 hour to cool completely before assembling pie.
  • 3 Position rack in lower 1/3 of oven; preheat oven to 375°F (190°C).
  • 4 Meanwhile for the pastry crust, combine flour and salt in large bowl. Using pastry blender or 2 knives, cut in shortening until mixture is approximately the size of peas. Stir in orange juice; then use hands to mix well. Turn dough out onto work surface and continue kneading just until dough comes together. Do not overwork. Divide in half and shape into discs.
  • 5 On lightly floured surface, roll out discs to 1-inch (2.5 cm) wider than pie plate. Fold one pastry round in half then in half again; place centre point in centre of 9-inch (23 cm) pie plate then unfold, pressing and shaping gently to fit. Add cooled filling to pastry shell, pressing down gently to pack. Brush some of the beaten egg over edge of pastry.
  • 6 Place remaining pastry disc over top of filling. Trim edge of pastry to fit, leaving 3/4-inch (2 cm) overhang. Pinch pastry edge together and flute edge with fingers. Brush top with some of the remaining egg; cut 4 slits in top of pastry for steam vents. If desired, create decorative shapes with pastry scraps and arrange on top of pie, brushing with remaining egg wash.
  • 7 Bake 45 minutes or until crust is golden brown.
  • 8 Test Kitchen Tips:
    • Boneless blade simmering steak is a great cut to use in this recipe.
    • Pastry discs can be wrapped and refrigerated until chilled for make-ahead prep.


(per Serving)

Nutrition information coming soon