Tourtiere Du Lac St-Jean

Recipe by Amy Duchesne
READY IN: 12hrs
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
  • 15
    lbs peeled and cubed potatoes (don't cube too big or too small 3/4 an inch is good)
  • 2
    (10 1/2 ounce) cans campbell's condensed vegetable soup (optional)
  • 34
    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
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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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