Tourtière for the Crew

Name: Tourtière for the Crew
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1.6 lb ground pork; 3/4 lb ground beef; 2 whole yellow onion; 3/4 large russet potato; 3 cloves garlic cloves; 7/8 tsp ground cinnamon; 3/8 tsp ground cloves; 7/8 tsp dried sage; 3.2 sheets pie crust; 3/8 cup beef broth; 3/4 whole egg

Savory pork-and-beef pie with warm spice baked for ten

Prep: 40 min
Cook: 55 min
Serves 8
Difficulty: medium

Ground pork and beef simmer with onion, potato, and warm spices until rich and fragrant, then bake inside flaky double-crust pies. Cut into hearty wedges and serve with ketchup and cranberry sauce at the line.

Why crews like it: Tourtière is pure Canadian comfort—familiar to northern halls, new to southern crews, and universally satisfying on cold shift nights. Two big pies feed ten with leftovers for the next watch.

580Cal

28gProtein

42gCarbs

34gFat

Ingredients

1.6 lb ground pork
3/4 lb ground beef
2 whole yellow onion
3/4 large russet potato
3 cloves garlic cloves
7/8 tsp ground cinnamon
3/8 tsp ground cloves
7/8 tsp dried sage
3.2 sheets pie crust
3/8 cup beef broth
3/4 whole egg

Instructions

Brown the meat: Cook pork and beef in a large skillet over medium-high heat, breaking up clumps until browned. Drain excess fat, leaving about 2 tablespoons in the pan.
Build the filling: Add onion, potato, and garlic. Cook 8 minutes until softened. Stir in cinnamon, cloves, sage, salt, pepper, and broth. Simmer until moisture mostly evaporates and filling looks thick.
Cool the filling: Spread filling on a sheet pan and cool 30 minutes. Hot filling will destroy your pie crust on contact.
Assemble and bake: Line two deep pie dishes with crust, fill evenly, top with second crust, crimp edges, cut vents, and brush with egg wash. Bake at 375°F until golden and bubbling, 45–50 minutes. Target oven/smoker temperature: 375°F.
Rest and portion: Rest pies 15 minutes before cutting into wedges. Serve with ketchup and cranberry sauce at the line.

Tonight's spread

Tourtière wedges with ketchup, cranberry sauce, and a simple pea salad.
Pickled beets on the side for a bright counter to rich meat filling.

Hall tips

A splash of Worcestershire in the filling adds depth without changing the classic profile.
If bottom crust worries you, blind-bake 8 minutes before filling.
Make one pie spicy with cayenne for the crew that always asks for heat.

Meal prep

Filling can be made a day ahead and chilled. Use deep-dish pie plates or one large half-sheet tray pie for easier portioning. Vent crust well so steam escapes and bottom crust stays crisp.

Leftovers

Reheat wedges in the oven so crust re-crispes—microwave makes it sad.
Crumble cold filling into scrambled eggs for a Quebec-style breakfast shift.

Large skillet
Deep pie dishes
Sheet pan
Pastry brush
Instant-read thermometer