{"id":4653,"date":"2026-02-04T16:04:49","date_gmt":"2026-02-04T21:04:49","guid":{"rendered":"https:\/\/destinationlacsaintjean.ca\/la-vraie-tourtiere-du-lac-saint-jean-non-ce-nest-pas-un-pate-a-la-viande\/"},"modified":"2026-04-22T13:47:16","modified_gmt":"2026-04-22T17:47:16","slug":"the-authentic-lac-saint-jean-tourtiere-no-its-not-a-meat-pie","status":"publish","type":"post","link":"https:\/\/destinationlacsaintjean.ca\/en\/the-authentic-lac-saint-jean-tourtiere-no-its-not-a-meat-pie\/","title":{"rendered":"The authentic Lac-Saint-Jean tourti\u00e8re: no, it\u2019s not a meat pie!"},"content":{"rendered":"\n

In Lac-Saint-Jean, the magic of Christmas begins when someone says:
\u201cSo, who’s making the tourti\u00e8re?\u201d<\/strong><\/h2>\n\n\n\n

Because here, tourti\u00e8re isn\u2019t just a meal\u2014it\u2019s a tradition that\u2019s still deeply rooted in families. It\u2019s the centerpiece of the table, the aroma that fills the house at Christmas. And of course\u2026 we don\u2019t take this iconic dish lightly.<\/p>\n\n\n\n

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\u201cA tourti\u00e8re isn\u2019t just meat pie!\u201d<\/h3>\n\n\n\n

We\u2019re not talking about some run-of-the-mill \u201cp\u00e2t\u00e9\u201d made with just meat and spices. No, no, no. Here, the tourti\u00e8re is a culinary heritage. A family tradition. A secret passed down through the generations\u2026 sometimes with the same jealously guarded discretion as a good blueberry patch or a walleye fishing spot.<\/p>\n\n\n\n

\u201cMoose or no moose?\u201d<\/p>\n\n\n\n

\u201cDon\u2019t stir it too much!\u201d<\/p>\n\n\n\n

\u201cDo you add the broth before or after?\u201d<\/p>\n\n\n\n

\u201cIt has to be thick and the crust sealed with a vent, otherwise it\u2019s just not right at all!\u201d<\/p>\n\n\n\n

In short, no one makes the same tourti\u00e8re\u2026 but everyone makes THE real one!<\/p>\n\n\n\n

An authentic recipe from Lac-Saint-Jean.<\/p>\n\n\n\n

Here, we\u2019re sharing a traditional version, just like many families make it. Feel free to add your own twist\u2026 but no ground meat, promise?<\/p>\n\n\n\n

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Ingredients (for a large dish serving 6 to 8 people)
<\/h3>\n\n\n\n
    \n
  • 1.5 kg of meat, cut into cubes: pork, beef, or game if available<\/li>\n\n\n\n
  • 8 to 10 potatoes, diced<\/li>\n\n\n\n
  • 1 large onion, chopped<\/li>\n\n\n\n
  • Salt, pepper, and your favorite spices (to taste\u2026)<\/li>\n\n\n\n
  • A good homemade broth<\/li>\n\n\n\n
  • A thick shortcrust pastry, made with love<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    Preparation<\/h3>\n\n\n\n
      \n
    1. Place all the ingredients in the broth, making sure they are completely submerged, then let them marinate for 24 hours.<\/li>\n\n\n\n
    2. Line the bottom and sides of the dish with the dough.<\/li>\n\n\n\n
    3. Add the filling and cover with a tightly sealed crust.<\/li>\n\n\n\n
    4. Make a \u201cchimney\u201d in the center of the dough.<\/li>\n\n\n\n
    5. Bake very slowly: about 8 hours at 275\u00b0F (135\u00b0C).<\/li>\n\n\n\n
    6. Let it rest\u2026 and resist the temptation to dig in with a spoon!<\/li>\n<\/ol>\n\n\n\n

      Serve with a creamy salad, beets, and green ketchup.<\/p>\n\n\n\n

      \n\n\n\n

      While it’s simmering:
      We pull out the cards and tell stories.<\/h3>\n\n\n\n

      You’ll see why we take pride in this here<\/p>\n