Lac-Saint-Jean tourtiere (French Canadian meat and potato pie)

Name: Lac-Saint-Jean tourtiere (French Canadian meat and potato pie)
Prep time: 2 h
Cook time: 8 h
Total time: 10 h
Yield: 8 to 10
Cuisine: Québécoise
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 sweet onion, diced (or a large yellow onion); 1 cup (250 ml) light amber beer; 1 tablespoon (15 ml) salted herbs (herbes salées, a Quebec seasoning of herbs cured in salt, sold in jars); 1 teaspoon (5 ml) dried thyme; 1 teaspoon (5 ml) herbes de Provence; About 3 cups (750 ml) chicken broth; 2.2 lb (1 kg) store-bought shortcrust pastry, divided into a 3/4 portion and a 1/4 portion

Preparation 2 h
Cooking 8 h
Servings 8 to 10
Freezing Absolutely

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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 sweet onion, diced (or a large yellow onion)
1 cup (250 ml) light amber beer
1 tablespoon (15 ml) salted herbs (herbes salées, a Quebec seasoning of herbs cured in salt, sold in jars)
1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) herbes de Provence
About 3 cups (750 ml) chicken broth
2.2 lb (1 kg) store-bought shortcrust pastry, divided into a 3/4 portion and a 1/4 portion

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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 (200 °C).
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 12 in (30 cm) long by 10 in (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 1/2 in (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 (160 °C) and continue cooking for 3 hours. Give a rotation of 180 degrees after 1 h 30.
Reduce the temperature to 300 °F (150 °C) and continue cooking for 2 h 30.
Remove the aluminum foil and continue cooking for about 1 h 30 or until the top crust is golden brown! Remove from the oven and let stand for 30 minutes before cutting and serving.