Lac-Saint-Jean meat pie (tourtière)

Name: Lac-Saint-Jean meat pie (tourtière)
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 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

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 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!