8 servings
Adapted from the Joy of Cooking by Irma Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott I recommend using ground beef that’s not too lean, and if you want to substitute the pork with ground chicken or turkey, I advise using dark meat ground poultry. You could likely swap out another root vegetable for the potato, such as parsnips, carrots, or rutabagas, peeled and cubed. The potato I used weighed in at 10 ounces/280g, if you want to use that as a guide. But the recipe is anything but fussy and you could certainly customize the filling to your tastes and whims.
For the dough
2 1/2 cups (325g) flour
1 teaspoon sugar
1/2 teaspoon salt
8 ounces (230g, 1 cup) unsalted butter, cubed and chilled
6 tablespoons (90ml) ice water, plus more if necessary
1 tablespoon white or cider vinegar
For the filling
1 pound (450g) ground beef
1 pound (450g) ground pork
1 large onion, peeled the diced
1 large russet potato, diced (I don’t peel it)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne or red chile powder
1 bay leaf
1 cup (250ml) beef or chicken stock, or water
1 egg yolk, lightly beaten
To make the dough
1. In the bowl of a stand mixer fitted with the paddle attachment (or in a food processor, or in a large bowl using a pastry blender), mix the flour, sugar, and salt. Mix in the butter at low-to-medium speed until the pieces of butter are the size of small peas. Add the ice water and vinegar and mix on low speed just until the dough comes together, but do not overwork it. For that reason, I often do the last of the mixing by hand. If the dough is too dry to come together, add another spoonful or so of water.
2. Divide the dough in two and shape each half into a disk. Wrap and refrigerate the disks for at least 1 hour. (The dough can also be refrigerated for up to three days, or frozen for up to three months.)
To make and assemble the tourtière
3. In a large skillet with a lid, or a Dutch oven, heat the ground beef and pork over medium heat. Cook, stirring to break up the meat, until it’s browned and cooked through. With a slotted spoon, remove the meat to a plate or bowl, and drain from the pan all but 2 tablespoons of fat. (Any meaty juices that are in the pan should be reserved to add later.)
4. Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in the potatoes, salt, spices, and bay leaf, coating the potatoes and onions with the spices. Stir the cooked beef and pork back into the pot along with the stock, and any reserved juices from the previous step.
5. Bring to a low boil, then reduce the heat to a simmer, cover and cook gently for 30 minutes, stirring once or twice while cooking. Transfer the mixture to a small bowl, remove the bay leaf, and cool to room temperature or chill in the refrigerator.
6. To assemble the tourtière, remove the dough from the refrigerator and on a lightly floured surface, roll one disk of the dough into a 13-inch (33cm) circle. Gently drape it into a deep 9- to 10-inch (23cm) pie plate or pan. (The authors say this can also be baked in a similar-sized skillet, with an ovenproof handle.) Scrape the meat mixture into the dough-lined pan, then roll out the second disk of dough to the same size, and drape it over the pie. Tuck the two pieces of dough that are overhanging the sides under the rim, inside the pie plate. Crimp the edges and chill the pie for one hour, or freeze it for 15 minutes.
7. To bake the tourtière, preheat the oven to 375ºF (190ºC). Brush the egg yolk over the top of the pie dough, cut a hole in the center, and make any decorative marks you wish in the top with the tip of a sharp paring knife. Bake the pie until the top is golden brown, about 45 to 50 minutes. If necessary, you can run the pie under the broiler a minute or so to get it to brown nicely. Let cool 10 minutes before serving.

Serving: Serve the tourtière warm with a green salad or a side of vegetables, such as steamed green beans.