Go Back
+ servings
Print Recipe
5 from 1 vote

Tourtière - Spiced Meat Pie

This Tourtière is a traditional Spiced Meat Pie made in Quebec, beef and veggies with cinnamon and clove give this dish a unique cozy flavor perfect for cold weather.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dinner
Servings: 6


  • 1 lb. Ground Beef
  • 1 tsp Salt divded
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Crushed Red Pepper
  • 1/4 tsp Ground Cloves
  • 1 tbsp Olive Oil
  • 1 cup Sweet Onion finely chopped
  • 1/2 cup Carrot finely chopped
  • 1/3 cup Celery finely chopped
  • 1 lb Russet Potatoes peeled and cubed (small)
  • 3 Cloves Garlic minced
  • 2 tbsp All-Purpose Flour
  • 1 1/2 cups Chicken Broth
  • 2 tbsp Chives finely chopped
  • 15 oz. package Refrigerated Pie Dough
  • 1 egg
  • 1 tsp Water


  • Preheat oven to 400 F.
  • In a large skillet, combine ground beef, 1/2 tsp salt, cinnamon, crushed red pepper, and cloves. Cook until beef is browned, about 5 minutes, stirring frequently. Carefully drain grease from pan and transfer meat to a bowl and set aside.
  • Add olive oil, onions, carrots, celery, and potato to the pan and cook for 5 minutes, stirring frequently.
  • Add garlic and continue to stir for 1 minute.
  • Return beef to pan.
  • Add flour and continue to stir for 1 minute.
  • Add chicken broth and bring to a simmer, simmer for 2 minute until mixture begins to thicken, remove from heat and stir in the chives.

If making individual pies:

  • Add about 1 cup of the meat and veggie mixture to each of 6 (8oz.) ramekins.
  • Roll out pie crust and use a large circle biscuit cutter to cut out pie crusts to fit ramekins. We like to double the thickness on our by combining the two crusts together.
  • Whisk together egg and water and brush over the pie crust, cut an X in the tops of each crust and bake ramekins on a cookie sheet for 40 minutes until golden brown and bubbly.

If making one large pie:

  • Line a 9 inch pie pan with one of the refrigerated crusts, pour in meat and veggie mixture, top with other crust and pinch together with the bottom one.
  • Whisk together egg and water and brush over the pie crust, cut an X in the middle of the pie and bake for 40 minutes.


Adapted from Cooking Light Jan/Feb 2010.
Ground Pork or Veal may also be used.