Tourtière du Lac-Saint-Jean
A deep-dish pie of cubed meats and potatoes baked slowly for hours under a thick pastry lid.
- Prep
- 45 min
- Cook
- 300 min
- Total
- 345 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 610 kcal
Equipment
- •Deep casserole or roasting dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 30 g
- carbs
- 48 g
- protein
- 38 g
- calories
- 610
Instructions
- 1
Marinate the cubed meats overnight with the onion, salt and pepper in the fridge.
- 2
Line a deep casserole with two thirds of the pastry, leaving an overhang.
- 3
Mix the potatoes through the meat and pack the filling into the shell.
- 4
Pour in stock until it just reaches the top of the filling.
- 5
Cover with the remaining pastry, seal, cut a steam hole and bake at 200C for 45 minutes.
- 6
Lower to 140C and bake for 4 to 5 hours, topping up stock through the hole if it looks dry, until the meat is meltingly tender.
Chef's tips
The long low bake is the whole point — rushing it leaves the cubed meat chewy.
Ingredient substitutions
- veal → extra pork shoulder or, traditionally in some households, game meat
Storage
Keeps 4 days refrigerated; slices reheat well at 170C.
Common mistakes to avoid
- •Letting the pie run dry
- •Cutting the meat too small so it shreds
Serving suggestions
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