Traditional Quebec Tourtière du Lac-Saint-Jean

Tourtière du Lac-Saint-Jean is a beloved French-Canadian meat pie, known for its rich, slow-cooked filling of diced meats and potatoes, all encased in a buttery, flaky crust. Unlike traditional Quebec tourtière, which is often made with ground meat, this regional variation from Saguenay–Lac-Saint-Jean is prepared with larger chunks of meat, making it heartier and more rustic.

This dish is deeply rooted in Quebec’s culinary history and is a staple for Christmas, New Year’s, and family gatherings. Slow-cooked for hours, the flavors meld beautifully, creating a warm and comforting meal perfect for cold winter nights.

Why You’ll Love This Recipe

• Authentic French-Canadian Comfort Food – A traditional dish enjoyed in Quebec households for generations.
• Hearty & Filling – A rich combination of pork, beef, veal, and potatoes, slow-cooked for deep flavor.
• Slow-Cooked Perfection – Baking at a low temperature for hours results in tender, juicy meat and a golden crust.
• Great for Gatherings – Feeds a crowd and is a staple for holiday celebrations.
• Make-Ahead Friendly – Prepare it the day before and reheat for even better flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 4 cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1 teaspoon salt
• ¾ cup cold water

For the Filling:

• 1 lb pork, diced
• 1 lb beef, diced
• 1 lb veal, diced
• 1 onion, finely chopped
• 4 large potatoes, peeled and diced
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon dried thyme
• 3 cups beef or chicken broth

Directions

1. Prepare the Dough

• In a large bowl, mix flour and salt.
• Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until the dough comes together.
• Divide into two portions, wrap in plastic, and chill for 30 minutes.

2. Prepare the Filling

• In a large bowl, combine diced pork, beef, veal, potatoes, and onion.
• Season with salt, pepper, and thyme, then mix well.

3. Assemble the Pie

• Preheat oven to 300°F (150°C).
• Roll out two-thirds of the dough and press it into a deep baking dish.
• Fill with the meat mixture, spreading it evenly.
• Pour broth over the filling until just covering the meat and potatoes.

4. Seal & Bake

• Roll out the remaining dough and cover the pie, sealing the edges.
• Cut a small hole in the center to allow steam to escape.
• Bake for 5-6 hours, checking occasionally to ensure the broth is absorbed and the crust is golden brown.

5. Serve

• Let the tourtière cool slightly before slicing.
• Serve warm with ketchup, cranberry sauce, or homemade chutney.

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 5 hours
• Total Time: 5 hours 30 minutes
• Servings: 8

Variations

• All-Pork Tourtière: Replace beef and veal with only pork for a simpler, richer flavor.
• Game Meat Version: Substitute one or more meats with venison, duck, or rabbit for a rustic touch.
• Spiced-Up Tourtière: Add ¼ teaspoon cloves, nutmeg, or allspice for a hint of warm spice.
• Vegetable Additions: Mix in carrots, turnips, or parsnips for more depth.
• Crispier Crust: Brush the top with egg wash for a golden, flaky finish.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze the unbaked or fully baked tourtière for up to 3 months. Thaw overnight before baking or reheating.
• Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes until heated through.

FAQs

1. What makes Tourtière du Lac-Saint-Jean different from traditional tourtière?

Unlike Quebec’s classic tourtière, which is made with ground meat, this version uses larger diced meats and is slow-cooked for hours, creating a heartier, more rustic dish.

2. Can I make the dough ahead of time?

Yes! You can make the pastry dough up to 2 days in advance and store it wrapped in plastic in the fridge.

3. Do I have to use veal?

No, you can replace veal with more pork or beef, or even use chicken or turkey.

4. Can I add wine or beer to the broth?

Yes! Adding ½ cup of red wine or dark beer enhances the depth of flavor.

5. How do I prevent the crust from burning during the long bake time?

If the crust browns too quickly, cover it loosely with aluminum foil for the remaining baking time.

6. Can I use store-bought pie dough?

Yes, but homemade dough yields a richer, flakier crust. If using store-bought, choose a high-quality all-butter crust.

7. What’s the best way to serve tourtière?

Serve with ketchup, pickled beets, mustard pickles, or cranberry sauce for a classic pairing.

8. Can I make mini tourtières?

Yes! Use small ramekins or muffin tins and adjust the baking time to 2-3 hours.

9. How do I know when the pie is done?

The filling should be tender, moist, and fully cooked, and the crust golden brown.

10. What occasions is this dish traditionally served for?

Tourtière is a holiday favorite in Quebec, often served on Christmas Eve (Réveillon), New Year’s, and family gatherings.

Conclusion

Tourtière du Lac-Saint-Jean is an iconic French-Canadian dish, celebrated for its hearty filling, flaky crust, and slow-cooked depth of flavor. Whether served during holidays or as a comforting winter meal, this traditional meat pie is a true taste of Quebec’s rich culinary heritage.