Tourtiere is a French-Canadian meat pie traditionally served for special occasions like Christmas. Now, you can enjoy it, too, because this one is free from gluten and nightshades!
Tourtiere
While we were visiting our daughter at Christmas time, she served us tourtiere. She follows a recipe she found on Grow a Good Life, a homesteading blog about the journey to a more self-sufficient life. So that I could eat it too, we were inspired to create a gluten free, nightshade free version.
I'm Canadian and have French roots, but other than a couple of lovely trips through Quebec I've not experienced much French-Canadian culture. I've heard of tourtiere, but my knowledge is limited. Some people call it Quebec pork pie or meat pie. It's a combination of ground meat, onion, herbs, and spices baked in a traditional double pie crust. Depending on the region, there might be wild game or even fish in it.
Denise, of UrbnSpice, tells us about her mother's tourtiere with soda crackers in it. Aimee at Simple Bites adds rolled oats to hers. Ricardo's recipe has breadcrumbs in it. The recipe that my daughter uses includes potatoes.
Since I discovered through following the Elimination Diet Meal Plan, that nightshades-particularly potatoes-don't agree with me, I was challenged to make a tourtiere that's both gluten free and nightshade free.
I was challenged to make a tourtiere that's both gluten free and nightshade free.
Gluten Free
To make this a gluten free tourtiere, follow this recipe for The Best Gluten Free Pie Crust. It will make about three double-crust pies, and this is one of the ones I like to make with it.
Nightshade Free
To accommodate my nightshade issues, we used riced cauliflower in our meat pie. The result is delightful! To make riced cauliflower, chop fresh cauliflower into large junks. Pulse a few at a time in a food processor until they are just the consistency of cooked rice.
Watch it all come together in this short video:
You might also like:
- Beef Pot Pie
- Slow Cooker Apple Cider Beef Stew
- Grilled Pork Chops with Apple Topping
- Meatloaf without Breadcrumbs
Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 pound ground pork
- 1 pound ground beef
- 4 cups cauliflower riced (I used fresh.)
- 2 medium carrots grated
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ½ cup beef or vegetable broth
- 1 egg whisked, for glazing
- 2 single pie crusts
Instructions
- Heat the avocado oil in a large frying pan or Dutch oven over medium-high heat. Saute the onion and garlic.
- Add the meat and cook, stirring occasionally, until browned.
- Add the cauliflower, carrots, spices, and broth. Cook, stirring occasionally, until the liquid is absorbed, about 10 minutes.
- Meanwhile, preheat oven to 400 F.
- Roll out gluten free pie crust. Line a large pie plate with bottom crust. Prepare a top crust.
- When the filling is ready, pour it into the prepared bottom crust in pie plate. Top is immediately with the top crust. Brush whisked egg over it. Bake for 30 minutes, or until crust if golden.
- Allow to sit for 10 minutes before cutting and serving.
Nutrition
Kinsey says
Hey I followed this recipe and used Schar puff pastry dough to make GF beef Patties and they are absolutely delicious. I have yet to find gf dough that’s moist enough to make a full pie. Anyway put it wait tumeric rice and pinto beans and everyone was super happy. Filling tastes amazing.
Cathy Brak says
That’s a creative use of the filling! I’m glad that it worked out so well for you!
Véronique says
I have not tried the recipe yet but it looks delicious! I have issues with cauliflower. I was wondering if I could sub with anything? TIA! Merci!
Cathy Brak says
Yes, Véronique, you can substitute finely shredded raw potato for the cauliflower. I shred mine in the food processor. This would actually be the more traditional version. Cauliflower works well for people who need to avoid potatoes.
Lorraine says
I'm going to try this recipe except I think I'll make it into hand pies or as they call it in the UK...meat pasties with the same crust and filling ingredients you present. I believe I can freeze a few of them to reheat in the Air Fryer later. It'll certainly be a different dish than we're used to here in North Georgia but dang you can only eat so much fried chicken! 😉😋
Cathy says
Ha, ha! I think that's a great idea to make little hand pies. You'll probably need more pastry, but I'm sure they'll be good!
Shareba says
I've only had tourtiere once, and I assumed it would be really complicated to make. Your recipe looks easy to follow though! I love that you're adapting classic recipes for people with food sensitives 🙂
Cathy says
Thank you, Shareba. I was surprised how easy tourtiere could be myself! There's quite a list of ingredients, but the process is really simple.
Chef Markus Mueller | Earth, Food, and Fire says
The tourtiere looks wonderful! You would never guess that it is a gluten free version! I can't wait to use up some ground meats in the freezer to make this!
Cathy says
Thank you, Markus! I hope you enjoy it! Thanks for stopping by.
Denise from Urb'n'Spice says
Thank you so much for the mention, Cathy! 🙂 You did a wonderful job with your Gluten-free and Nightshade free French Canadian Tourtiere recipe, Cathy! It looks delicious - reading through the ingredients makes me want to try your version very soon. I love riced cauliflower, too and it is a great choice for the filling. The gluten-free pie crust looks perfectly flaky, too. Great job all around!
Cathy says
Thanks, Denise! I'm so glad you like it! As you can tell, I don't feel like an authority on French-Canadian cuisine, but I'm really liking this recipe.
Vanessa says
This looks fantastic! I had never had tourtiere until a few years ago when we celebrated Christmas with my French Canadian boyfriends family. This seems like a wonderful recipe I can try to make myself at home!
Cathy says
Thank you, Vanessa! You probably know know about tourtiere than I do, now! I'm really liking this recipe, though.
Diane Galambos says
That looks amazing Cathy! I have only had this twice. I can see from the list of spices that it has so many flavours I like. Will tuck this treasure of a recipe aside and wait for a brave day to try it!
Cathy says
Thanks, Diane! I've really been enjoying it as I've made the trials, and I plan to continue to make it for company when I need up to eight servings.