Tourtiere with sweet tomato sauce

Add a fun twist to the classic French Canadian tourtiere with this recipe from chef Mike Ward.



  1. Preheat oven to 400F. In a medium/high heat fry pan add a splash of olive oil. Add beef, onion, carrot and season with salt and pepper. Stir and separate mince with a wooden spoon until meat browns evenly. Add tomato’s, stock, cinnamon and nutmeg. Simmer over medium heat for 5 to 10 minutes stirring occasionally until mixture cooks down a little.
  2. In a small mixing bowl stir cornstarch with 2 tablespoons of water. Slowly stir in cornstarch slurry to meat mixture and until a gravy like consistency is achieved. Feel free to add more cornstarch mixture until desired consistency is achieved.
  3. Move mixture to an ovenproof pie tray. Let mixture cool for 5 to 10 minutes. Lay over puff pastry allowing pastry to overhang pie tray by ½ inch. Trim excess pastry and feel free to brush with milk or egg wash – but not required. Poke 2 to 3 breathing holes in the pastry with a sharp knife and bake until golden brown. Approx. 20 minutes.

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