{"id":928,"date":"2018-12-20T22:38:11","date_gmt":"2018-12-21T03:38:11","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/classic-meat-pie-beer-tourtiere\/"},"modified":"2026-10-09T11:53:48","modified_gmt":"2026-10-09T15:53:48","slug":"classic-meat-pie-beer-tourtiere","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/classic-meat-pie-beer-tourtiere\/","title":{"rendered":"Tourti\u00e8re (French Canadian meat pie)"},"content":{"rendered":"

\ud83e\udd67 My traditional tourtiere recipe, pushed further<\/strong><\/h3>\n

There is no grandmother’s recipe behind this one, and I am not going to invent one. Classic meat pies are good, they have flavor, but I wanted to take it further. More beer, more spices, more taste. That is the whole story. I have made it many times since and I change nothing.<\/p>\n

\ud83c\udf7a The beer goes in the filling, not just in the glass<\/strong><\/h3>\n

Everyone else uses broth or water. I use white beer, and the meat simmers in it for a full hour, covered, until the liquid is nearly gone. I wanted a small beer flavor, a little something alcoholic sitting next to the spices, without going dark. A brown ale or a stout would flatten everything. A white beer lets the cinnamon, nutmeg and cloves come through.<\/p>\n

The rest follows the same idea. Three meats instead of one: beef, pork and veal. Russet potato grated raw, dropped straight into the hot juices for three minutes, because grated potato is the backbone of a lot of meat pies and that is how I do it. And a hit of Dijon mustard in the binder. My signature.<\/p>\n

\ud83c\udf84 Two tourti\u00e8res, side by side<\/strong><\/h3>\n

This one really is a meat pie. Fine filling, two crusts, it cuts into clean wedges. My Lac-Saint-Jean meat pie<\/a> is a different animal: thicker, cubed potato, far more meat.<\/p>\n

There is no winner here. At Christmas you serve both, side by side, and people lose their minds over each one. To fill out the table, my turkey pie with leek, bacon and white beer<\/a> and my tourtine with beef flank and duck confit<\/a> play in the same league.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd67 My traditional tourtiere recipe, pushed further There is no grandmother’s recipe behind this one, and I am not going to invent one. Classic meat pies are good, they have flavor, but I wanted to take it further. More beer, more spices, more taste. That is the whole story. I …<\/p>\n","protected":false},"featured_media":8678,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"tourtiere","_yoast_wpseo_title":"Tourtiere recipe (French Canadian meat pie)","_yoast_wpseo_metadesc":"My traditional tourti\u00e8re simmered in white beer: beef, pork and veal, grated potato and holiday spices. 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