Tourtiere Du Lac St-Jean
- Reviews 3
Ready In: 12 hrs
Serves: 15-20
Ingredients
- 2 lbs ground pork
- 2 lbs hamburger meat
- 15 lbs peeled and cubed potatoes (don't cube too big or too small 3/4 an inch is good)
- 2 (10 1/2ounce) cans campbell's condensed vegetable soup (optional)
- 3⁄4 cup liquid, beef bouillon concentrate only use if not using the soup listed above
- 8 -10 cups water
- 1 (15 ounce) package Pillsbury ready made pie dough (or your own)
- salt and pepper
Directions
- The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell's Soup.
- Add water, 2 cans Campbell's Soup, salt,pepper, and ground pork and hamburger meat to a large pot.
- Boil ingredients until the meat is fully cooked.
- Taste to see if it needs more salt or not.
- Peel and cube potatoes and mix with the last 2 cans of soup; set aside.
- For the full recipe, use a turkey basting pan with lid to bake this.
- For smaller recipe, use a stock pot.
- Line the bottom of the pan with dough.
- Fill the bottom of the pan with half of the cubed potatoes.
- Pour the meat and stock on top of the potatoes.
- Pour the last half of the potatoes on top of the meat and stock.
- You should be able to see stock peeping through the top layer of potatoes.
- Cover and seal with the dough.
- Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook.
- Cover with foil or lid.
- Bake for 1 hour at 400 degrees or until it is boiling.
- Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller.
- Serve immediately and enjoy.
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