Juliette’s Lac-Saint-Jean Tourtière (meat pie)
Juliette’s Lac-Saint-Jean Tourtière (meat pie)
Ingredients
- 2 lbs (1 kg) pork, cut into small cubes
- 2 lbs (1 kg) beef round steak, cut into small cubes
- 4 skinless and boneless chicken breast halves, cut into small cubes
- 3 large onions, chopped
- 5 lbs (2.5 kg) potatoes, peeled and diced
- 2 large rolled-out shortcrust pastry
- Salt and pepper
- Chicken broth
Instructions
- Preheat the oven to 200 °C (400°F).
- In a large bowl, combine the meat, onions, and potatoes. Season with salt and pepper.
- Line the bottom and sides of a large pot or roasting pan (Slightly larger than 23x13-cm / 9x5-inch) with one pie crust.
- Add the meat and potato mixture. Add enough chicken broth to cover the meat. Cover with the second pie crust.
- Cover and bake for about 1 hour or until the filling starts to boil.
- Reduce the oven’s temperature to 170 °C (325 °F) and cook for about 3 hours. Add broth, as needed.
- Reduce the oven’s temperature to 170 °C (300 °F) and cook for 1 to 2 hours.
Juliette’s Lac-Saint-Jean Tourtière (meat pie)