“My mother has been making this recipe since I was very young. Some people add more potatoes, chicken, game... For me, this is the real recipe, the one that brings back memories, and that my mother still makes about twice a year. We eat it with a green salad, marinated beets, homemade green ketchup. It's a treat and a festive gathering every time. With a good glass of red, it's life!”
— Marilyn

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A story deeply rooted in Quebec culture

The Lac-St-Jean tourtière is much more than just a dish: it is a culinary heritage passed down from generation to generation. Although often associated with Saguenay-Lac-St-Jean, it has its roots in the Charlevoix region, before becoming the emblem of large tables and family gatherings in Quebec. Slowly cooked, often for nearly 10 hours, it embodies the very essence of patience and sharing that characterize traditional meals of yesteryear. In the past, it often contained game depending on the availability of meats, but today, a mixture of pork, beef and sometimes veal remains the most common combination.

A common confusion: Tourtière versus meat pie

Despite its roots in tradition, the Lac-St-Jean tourtière is often confused with the meat pie, another well-known Quebec dish. However, the two don't have much in common, apart from the dough that envelops them. While the meat pie is generally prepared with ground meat and often cooks more quickly, the tourtière is distinguished by its cubed pieces of meat and its long, slow cooking, which allows the flavours to fully develop.

And what about the cipaille in all this?

Another traditional dish often mentioned in parallel, cipaille (or "six pastries") is also different from tourtière. Originally from Gaspé and Charlevoix, cipaille is a dish made of successive layers of meat (often game) and pastry. Unlike tourtière, it is prepared in the form of a millefeuille of meat and pastry, hence its name. These two dishes, although having visual similarities, each tell a unique and distinct story in Quebec's culinary heritage.

The Lac-St-Jean tourtière: a complete feast

What makes the Lac-St-Jean tourtière so special is the generosity of its ingredients and the care taken in its preparation. The meats, usually marinated with spices, are combined with diced potatoes, creating a perfect balance between tenderness and richness. Slow cooking in the oven allows these ingredients to release all their flavour, resulting in a comforting dish, ideal for cold winter days or large gatherings.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes (not including the night of maceration)
🍳 Cooking time	8-9 hours
⏲️ Total time	Nearly 10 hours
🔧 Difficulty level	AVERAGE
🍽️ Portions	15-20
🔥 Calories (approximate)	550-600 per serving

Servings:

This recipe uses 5 pounds of meat and makes about 15 to 20 servings, perfect for feeding a large table.

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Ingredients

Ingredients for the Tourtière 5 pounds meat (beef, pork, veal in ¾ inch cubes) 5 pounds potatoes (cut into ¾-inch cubes) 5 small onions (finely chopped) 1 ¼ tsp spices (allspice, allspice, or mixed spices) Salt and pepper to taste Beef broth (to cover the meat and potatoes) Ingredients for the Pie Crust (to be made twice) 3 cups flour 2 tsp baking powder ½ tsp salt 1 tbsp brown sugar ½ pound (227 g) Crisco shortening 1 cup of liquid (½ milk and ½ water)

Preparation

Preparing Meat and Potatoes Prepare the meat : Cut the meats (beef, pork, veal) into cubes of about ¾ inch. Mix with the chopped onions, spices, salt and pepper. You can let it marinate in the refrigerator overnight, or assemble the tourtière directly. Prepare the potatoes : Cut the potatoes into about ¾-inch cubes. If preparing them in advance, place them in a bowl of cold water (without salt to prevent them from browning). If they have been soaking overnight, discard the water before assembling. Make the pie crust : Prepare the crust recipe twice. Combine flour, baking powder, salt and brown sugar. Add Crisco shortening and process until crumbly. Stir in liquid and form a dough. Refrigerate the crust if making ahead. Assembling and Cooking the Tourtière Roll out the dough : On a lightly floured surface, roll out about 3/4 of the dough and cover the large roasting pan, leaving 1 inch overhang at the edges. Assemble the tourtière : Spread the meat in the roasting pan. Add the drained potatoes on top of the meat. Add a little salt and pepper to season the potatoes. Cover the meat and potatoes with beef broth until well covered. Close the pie : Roll up the remaining dough and cover the pie. Fold the dough from the base over the top and seal the edges well. Make a small hole in the center of the top of the dough to check for doneness and add liquid if necessary during cooking. Cover the pie tightly with aluminum foil. Cooking : Bake for 1 hour at 450°F (230°C). Then reduce the temperature to 225°F (110°C) and bake for 7 to 8 hours. Remove the foil about 3 hours before the end of cooking, or halfway through cooking, to allow the crust to brown nicely. Monitor the liquid level through the hole. If the pie seems dry, add more broth. If it boils over, there is enough liquid.

Nutritional Information per Serving
Nutrient Quantity Calories 550-600 kcal Proteins 25 g Carbohydrates 45 g Sugars 5 g Fibers 6 g Lipids 30 g Saturated fatty acids 15 g Sodium 850 mg Health note 7/10 Highlights: High in fiber, good source of healthy fats.

Additional tips:

• Serve this tourtière with homemade marinades for an authentic Quebec feast.
• This recipe is perfect for special occasions or family meals.

Questions and answers about the Lac-St-Jean tourtière

What is the best way to store leftover tourtière?

Leftover tourtière can be stored in the refrigerator for about 3 to 4 days. For longer storage, you can also freeze portions in airtight containers. Make sure the tourtière is completely cooled before refrigerating or freezing.

Can we vary the types of meat used in the tourtière?

Absolutely! Although the traditional recipe includes beef, pork and veal, you can add or substitute other meats such as chicken, lamb or game according to your preferences. Some also like to use only one or two meats depending on taste.

How do you know if the pie is lacking liquid during cooking?

A hole is made in the center of the top of the dough to allow for monitoring of moisture. If you see that the pie seems dry or that the liquid has reduced significantly, add beef broth through this hole using a ladle.

Can you substitute store-bought pie crust for the pie crust?

Although homemade pastry gives a more authentic taste and better texture, you can use store-bought pie crust to simplify the preparation. Just make sure the crust is thick enough to withstand the long baking time.

What to serve tourtière with?

Tourtière pairs well with simple accompaniments such as a green salad, marinated beets or homemade green ketchup. A good glass of red wine also complements this meal very well.