Tourtière du Lac-Saint-Jean

Tourtière du Lac-Saint-Jean is a deep meat-and-potato pie. Juliette’s recipe, published by RICARDO, mixes small cubes of pork, beef and chicken with onion and potato, seasoned with salt and pepper.^[1]

Pastry lines the bottom and sides of a thick pot or roasting pan. The filling is covered with chicken broth, then enclosed beneath a second layer of pastry. The covered pie begins baking in a hotter oven before the heat is reduced for prolonged cooking. More broth can be added as needed.^[1]