“My mother has been making this recipe since I was a child. 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, pickled beets, and homemade green ketchup. It's a treat and a festive gathering every time. With a good glass of red wine, it's the life!”
— Marilyn

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A story deeply rooted in Quebec culture

The Lac-Saint-Jean tourtière is much more than just a dish: it's a culinary heritage passed down through generations. Although often associated with the Saguenay-Lac-Saint-Jean region, it originated in the Charlevoix region before becoming the emblem of large family gatherings and meals in Quebec. Slow-cooked, often for nearly 10 hours, it embodies the very essence of the patience and sharing that characterized traditional meals of yesteryear. In the past, it often contained game meat, depending on availability, but today, a mixture of pork, beef, and sometimes veal remains the most common combination.

A common confusion: Tourtière versus meat pie

Despite its deep roots in tradition, the Lac-Saint-Jean meat pie is often confused with the meat pie, another well-known Quebec dish. However, the two have little in common, aside from the pastry crust. While the meat pie is generally made with ground meat and often cooked more quickly, the meat pie is distinguished by its cubed pieces of meat and its long, slow cooking process, which allows the flavors to fully develop.

And what about the cipaille in all of this?

Another traditional dish often mentioned alongside it is cipaille (or "six layers"), which is also different from tourtière. Originating in the Gaspé and Charlevoix regions, cipaille is a dish made of successive layers of meat (often game) and pastry. Unlike tourtière, it is prepared as a mille-feuille of meat and pastry, hence its name. These two dishes, while sharing visual similarities, each tell a unique and distinct story within Quebec's culinary heritage.

The Lac-St-Jean meat pie: 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 of tenderness and richness. Slow baking in the oven allows these ingredients to release their full flavor, resulting in a comforting dish, ideal for cold winter days or large gatherings.

Ingredients

Ingredients for the Tourtière 5 pounds of meat (beef, pork, veal in ¾-inch cubes) 5 pounds of potatoes (cut into ¾-inch cubes) 5 small onions (finely chopped) 1 1/4 tsp of 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 of flour 2 tsp baking powder ½ tsp salt 1 tablespoon of brown sugar ½ pound (227 g) of Crisco shortening 1 cup of liquid (half milk and half water)

Instructions

Preparing the Meat and Potatoes Prepare the meat : Cut the meats (beef, pork, veal) into approximately ¾-inch cubes. Mix with the chopped onions, spices, salt, and pepper. You can marinate in the refrigerator overnight, or assemble the meat pie directly. Prepare the potatoes : Cut the potatoes into approximately ¾-inch cubes. If preparing them in advance, place them in a container of cold water (without salt to prevent them from turning brown). If they have soaked overnight, drain the water before assembling. To prepare the pie crust : Prepare the pastry recipe twice. Combine the flour, baking powder, salt, and brown sugar. Add the Crisco shortening and work it in until the mixture resembles coarse crumbs. Stir in the liquid and form a dough. Refrigerate the dough if preparing it in advance. Assembling and Baking 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 a 1-inch overhang on the edges. To assemble the meat pie : Spread the meat in the roasting pan. Add the drained potatoes on top of the meat. Season the potatoes with salt and pepper. Cover the meat and potatoes with beef broth until everything is well submerged. To seal the pie : Roll out the remaining dough and use it to cover the pie dish. Fold the dough from the base up over the top and seal the edges well. Make a small hole in the center of the top crust to check for doneness and add liquid if needed during baking. Cover the pie tightly with aluminum foil. Baking : 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 baking, or halfway through, to allow the crust to brown properly. Check the liquid level through the hole. If the pie appears dry, add more broth. If it overflows, 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 rating 7/10 Key features: Rich in fiber, good source of healthy fats.

Additional tips:

• Serve this tourtière with homemade pickles for an authentic Quebecois 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 kept 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 cool before refrigerating or freezing it.

Can the types of meat used in the meat pie be varied?

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

How can you tell if the pie dish is running out of liquid during baking?

A hole is made in the center of the top of the pastry to allow you to monitor the moisture level. 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 the pie crust be replaced with a store-bought version?

While homemade pastry offers a more authentic taste and better texture, you can use store-bought pastry to simplify preparation. However, make sure the pastry is thick enough to withstand the long baking time.

What should you serve the tourtière with?

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