Total time · 840 min

Lac-Saint-Jean Meat Pie

Name: Lac-Saint-Jean Meat Pie
Prep time: 540 min
Cook time: 300 min
Total time: 840 min
Yield: 8 servings
Ingredients: 500 g Pie pastry; 500 g Beef (cubed); 500 g Pork (shoulder, cubed); 1 kg Potatoes; 3 piece Onions; 1 cup Beef broth; 2 tsp Savory (dried); 2 tsp Salt; 1 tsp Pepper

A Quebec-style lac-saint-jean meat pie that highlights Pie pastry and Beef (cubed).

Prep: 540 min
Cook: 300 min
Servings: 8

Indicative estimates

Energy per serving: ~120 kcal per serving partial estimate
Ingredient value: ~$31.49 partial estimate; 7 of 9 ingredients estimated

Ingredients

500 g Pie pastry
500 g Beef (cubed)
500 g Pork (shoulder, cubed)
1 kg Potatoes
3 piece Onions
1 cup Beef broth
2 tsp Savory (dried)
2 tsp Salt
1 tsp Pepper

Directions

16 min
Prepare the pie pastry, divide it into two discs and refrigerate.
477 min
Toss the beef and pork cubes with the chopped onions, salt, pepper and savory, cover and marinate in the refrigerator; Check that the internal temperature reaches 160 °F (71 °C).
16 min
Peel the potatoes, cut them into small cubes and add them to the marinated meat along with the beef broth.
16 min
Line a large casserole dish with the first pastry disc, pour in the filling, cover with the second disc, seal the edges and cut a small vent in the centre.
299 min
Bake at 300 °F (300 °F (150 °C)), until the crust is deep golden and the filling is tender.
16 min
Let the tourtière rest, then slice and serve.