Entree: Canada – Québec – Tourtière du Lac-Saint-Jean (Lac-Saint-Jean style deep-dish meat pie)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) ground pork
- 1 1/2 lb (680 g) ground beef
- 2 medium onions, about 12 oz (340 g) total, finely chopped
- 2 medium potatoes, about 1 lb (454 g) total, peeled and finely diced
- 3 tbsp (45 ml) unsalted butter
- 1 cup (240 ml) beef or chicken stock
- 1 1/2 tsp (7.5 ml) ground cinnamon
- 1 tsp (5 ml) ground cloves
- 1 1/2 tsp (7.5 ml) ground allspice
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tsp (10 ml) kosher salt, or to taste
- 1 double deep-dish pie crust (enough for a 10-inch (25 cm) deep pie)
- 2 large eggs, beaten (for egg wash)

Show original ingredient measurements

- 2 lb (907 g) ground pork
- 1 1/2 lb (680 g) ground beef
- 2 medium onions, about 12 oz (340 g) total, finely chopped
- 2 medium potatoes, about 1 lb (454 g) total, peeled and finely diced
- 3 tbsp (45 ml) unsalted butter
- 1 cup (240 ml) beef or chicken stock
- 1 1/2 tsp (7.5 ml) ground cinnamon
- 1 tsp (5 ml) ground cloves
- 1 1/2 tsp (7.5 ml) ground allspice
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tsp (10 ml) kosher salt, or to taste
- 1 double deep-dish pie crust (enough for a 10-inch / 25 cm deep pie)
- 2 large eggs, beaten (for egg wash)

Instructions

1. In a large heavy-bottomed pot, melt butter over medium heat and sauté the onions until soft, about 7 minutes.
2. Add ground pork and ground beef and cook, breaking into small pieces, until evenly browned, about 12 minutes.
3. Stir in the diced potatoes, cinnamon, cloves, allspice, salt, and pepper; add stock and bring to a gentle simmer.
4. Cover partially and simmer very gently, stirring occasionally, until potatoes are tender and mixture is thick, about 30–40 minutes. If mixture becomes too dry, add a few tablespoons of stock.
5. Preheat oven to 350°F (175°C). Line the deep pie dish with the bottom crust, trimming excess.
6. Spoon the cooled meat-potato filling into the crust, packing lightly. Top with remaining crust, seal and flute edges, and cut a few deep vents.
7. Brush generously with beaten eggs and bake until crust is deep golden and filling bubbles, about 1 hour to 1 hour 15 minutes. If the top browns too fast, tent with foil.
8. Allow to rest 15–20 minutes before cutting into large wedges.