Mme Benoit's Tourtière

READY IN: 1hr 15mins
YIELD: 1 pie


  • 1
    lb ground beef (or combination of beef and pork, or beef, pork & veal)
  • 1
    small onion, chopped
  • 1
    garlic clove, minced
  • 12
    teaspoon salt
  • 14
    teaspoon celery salt
  • 14
    teaspoon clove, ground (a must for authentic Quebecois pie)
  • 12
    cup water
  • 14 - 12
    cup breadcrumbs
  • pastry for a double-crust 9-inch pie, of your choice


  • Place all ingredients except breadcrumbs and pastry in a saucepan.
  • Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
  • Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
  • Let mixture stand for 10 minutes.
  • If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
  • Cool mixture and spoon into a pastry-lined pie plate.
  • Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
  • Serve hot.
  • NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
  • To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.