Lac-Saint-Jean meat pie (tourtière)
- Preparation 2 h
- Cooking 8 h
- Servings 8 to 10
- Freezing Absolutely
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🥧 A legendary Quebec meat pie meant to be shared
When the goal is to warm both the body and the soul with a dish rooted in history and tradition, few recipes come close to a Lac-Saint-Jean–inspired tourtière. This iconic Quebec meat pie is not a quick weeknight dinner. It’s a slow-cooked, deeply comforting dish designed to feed a crowd and bring people together around the table.
Unlike the classic minced-meat tourtière, the Lac-Saint-Jean version is built with generous chunks of meat, potatoes, onions, and simple seasonings, all sealed under a sturdy crust and cooked low and slow for hours. Pork, beef, duck confit, and salted pork slowly braise in their own juices, enriched with beer and broth, creating a filling that’s rich, tender, and unmistakably hearty.
This is the kind of recipe you make for holidays, winter gatherings, or any occasion where food is meant to be an experience. Even better the next day and perfect for freezing, this tourtière is a true celebration of Quebec culinary heritage generous, comforting, and deeply satisfying.
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✅ Cut the meat into even chunks
Uniform pieces ensure slow, even cooking and a better final texture.
✅ Don’t rush the cooking
Low and slow is essential for tender meat and deep, developed flavor.
✅ Always include a steam vent
It allows moisture to escape and prevents a soggy crust.
✅ Let it rest before slicing
Resting helps redistribute the juices and makes serving easier.
✅ Even better the next day
The filling sets and flavors deepen after refrigeration.
✅ Freezes beautifully
Freeze whole or in portions once fully cooled.
Ingredients
- 1 1/2 lb (680 g) pork shoulder, well trimmed and diced
- 1 1/2 lb (680 g) beef roast (inside round), diced
- 280 g (about 10 oz, 2 legs) duck confit, shredded and chopped
- 150 g (5 oz) salted pork, diced
- 3 large russet potatoes, peeled and diced small
- 3 large garlic cloves, finely chopped
- 1 large Vidalia onion, diced
- 250 ml (1 cup) light amber beer, such as La Bonne Aventure by Pit Caribou, or another mild amber beer
- 1 tablespoon (15 ml) salted herbs
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) herbes de Provence
- About 3 cups (750 ml) chicken broth
- 1 kg (2.2 lb) pie dough, divided into a 3/4 portion and a 1/4 portion
- Salt and freshly ground black pepper
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Preparation
- In a very, very, VERY large bowl, add all ingredients except chicken broth and dough. Season with salt and pepper generously and toss well. Reserve in the fridge.
- Preheat the oven to 400 °F.
- On a floured work surface, take 3/4 of the pie dough and roll down to obtain a large crust of about 3-4 mm thick. Line the bottom and sides of a large casserole about 30 cm long by 25 cm wide. Roll down the rest of the dough to obtain another 3-4 mm thick crust and set aside.
- Pour the meat mixture into the bottom of the casserole then add enough chicken broth to have liquid 1 cm under the meat. Cover with the remaining dough and form a chimney by cutting a hole in the center. Seal the edges of the pie. Cover with foil and make a hole where the chimney is.
- Place in the oven and cook for 1 hour. This will help to have a crispy inside crust!
- Reduce the temperature to 325 °F and continue cooking for 3 hours. Give a rotation of 180 degrees after 1h30.
- Reduce the temperature to 300 °F and continue cooking for 2h30 minutes.
- Remove the aluminum foil and continue cooking for about 1h30 or until the top crust is golden brown! Remove from the oven and let stand for 30 minutes before cutting and serving.
Your meat pie will be juicy and that’s normal! You like it more creamy? Cook the pie the day before, let it cool for a few hours and put it in the fridge overnight. You only have to warm it up for 1 to 2 hours at 325 °F before serving it!
The Saguenay–Lac-Saint-Jean tourtière is a traditional Quebec dish made with potatoes, onions, and several types of meat, such as pork and beef. Slow-cooked for many hours, it is known for its tender, juicy texture and its ability to bring people together around the table.
Yes. It’s actually even better when made the day before. Simply reheat it gently in the oven before serving.
Yes, as long as a balance between lean and fatty meats is maintained. Duck confit adds a richness that is hard to replicate, but substitutions are possible.
This is normal and intentional. The long cooking time and the broth create a rich, tender filling that is characteristic of Lac-Saint-Jean tourtières.
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