Lac-Saint-Jean meat pie (tourtière)

Name: Lac-Saint-Jean meat pie (tourtière)
Prep time: 2 h
Cook time: 8 h
Total time: 10 h
Cuisine: European, Mediterranean, French
Ingredients: 1 1/2 lb (680 g) pork shoulder, well trimmed and diced; 1 1/2 lb (680 g) beef roast (inside round), diced; 280 g (about 10 oz, 2 legs) duck confit, shredded and chopped; 150 g (5 oz) salted pork, diced; 3 large russet potatoes, peeled and diced small; 3 large garlic cloves, finely chopped; 1 large Vidalia onion, diced; 250 ml (1 cup) light amber beer, such as La Bonne Aventure by Pit Caribou, or another mild amber beer; 1 tablespoon (15 ml) salted herbs; 1 teaspoon (5 ml) dried thyme; 1 teaspoon (5 ml) herbes de Provence; About 3 cups (750 ml) chicken broth; 1 kg (2.2 lb) pie dough, divided into a 3/4 portion and a 1/4 portion; Salt and freshly ground black pepper

Instructions

Prep:2hCook:8h

🥧 A legendary Quebec meat pie meant to be shared When the goal is to warm both the body and the soul with a dish rooted in history and tradition, few recipes come close to a Lac-Saint-Jean–inspired tourtière. This iconic Quebec meat pie is not a quick weeknight dinner. It’s a slow-cooked, deeply comforting dish designed to feed a crowd and bring people together around the table. Unlike the classic minced-meat tourtière, the Lac-Saint-Jean version is built with generous chunks of meat, potatoes, onions, and simple seasonings, all sealed under a sturdy crust and cooked low and slow for hours. Pork, beef, duck confit, and salted pork slowly braise in their own juices, enriched with beer and broth, creating a filling that’s rich, tender, and unmistakably hearty. This is the kind of recipe you make for holidays, winter gatherings, or any occasion where food is meant to be an experience. Even better the next day and perfect for freezing, this tourtière is a true celebration of Quebec culinary heritage generous, comforting, and deeply satisfying.

Updated at: Mon, 22 Dec 2025 06:45:39 GMT