Tourtière du Lac-Saint-Jean
A Québécois meat pie from Saguenay–Lac-Saint-Jean with a thick crust and a large, deep filling of cubed potatoes, broth, and pork, beef, veal, or wild game. It serves at least 10 people, making it popular at festivals and holiday gatherings.
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About this dish
This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth, as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal. Wild game like moose, hare and ruffed grouse is used if available. Chicken soaked in onions is also sometimes used. Tourtière du Lac-Saint-Jean is prepared for at least 10 servings, which is why it is a popular choice for festivals and "le temps des fêtes". This tourtière also differs from the cipaille of Gaspésie and Acadia because it doesn't use multiple layers of dough and sometimes uses a different set of ingredients. Though, the tourtière du Lac-Saint-Jean is thought to be more closely related to the cipaille than to the regular tourtière. In fact, Saguenay-Lac-Saint-Jean residents typically reserve the name "tourtière" for this specific dish, while referring to regular tourtière as "pâté à la viande".