Lac-Saint-Jean tourtiere (French Canadian meat and potato pie)

🥧 Friends from the Lac tasted it, and they’re the ones who called it Tourtiere is said toor-tee-YAIR, and if you have never had one, here is the short version: it is a French Canadian meat and potato pie, and this particular one comes from the Lac-Saint-Jean region of Quebec. I have no family ties up there. None at all. What I do have is friends from the Lac who ate this pie at my table and told me it was completely out of this world. Coming from them, that is worth a whole lot more than an invented family story. 🔪 Chunks of meat, never ground This is the one thing that separates a Lac-Saint-Jean tourtiere from the tourtiere most people know. Pork shoulder, beef roast, duck confit and salted pork all go in diced, tossed with potatoes cut small. Nothing is ground. Nothing is browned first. Everything goes into the pot raw and sorts itself out while the oven does the work, turning into a filling that is closer to a covered stew than to a pie. If ground meat is what you came for, my classic meat pie with beer is the one you want. Two very different dishes wearing the same name. ⏳ Eight hours, and I am not shortening it One hour at 400 °F (200 °C) to set the bottom crust before it drinks the broth, then down, down again, and you leave it alone. The meat ends up falling apart in its own juices. It is long, I know. That length is exactly what produces a filling nobody manages to fake in three hours.

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