Classic Tourtière

Name: Classic Tourtière
Prep time: 16 min
Cook time: 31 min
Total time: 47 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons Canola Oil; 1 chopped Onion; 2 cloves minced Garlic; 1 lb Ground Beef; 1 lb Ground Pork; 1 tsp Dried Leaves Of Summer Savoury; To taste Salt; To taste Pepper; 1/2 tsp Ground Clove; 1/2 tsp Ground Nutmeg; 1 Bay Leaf; 1 cup Beef Stock; 1 small Russet Potato; 4 Shortcrust Pastry; 1 beaten Egg

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Canadian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 53 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 47 min total

2 tablespoons Canola Oil
1 chopped Onion
2 cloves minced Garlic
1 lb Ground Beef
1 lb Ground Pork
1 tsp Dried Leaves Of Summer Savoury
To taste Salt
To taste Pepper
1/2 tsp Ground Clove
1/2 tsp Ground Nutmeg
1 Bay Leaf
1 cup Beef Stock
1 small Russet Potato
4 Shortcrust Pastry
1 beaten Egg

Step-by-step instructions

Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned.
Add the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.
Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash.
Bake tourtière for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.
Serves: 8-10 (makes 2 9-inch pies).

Why this works on a weeknight

Classic Tourtière lands at about 47 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Classic Tourtière actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Beef Canadian