Entree: Canada – New Brunswick (Atlantic Canada) – Tourtière du Lac Saint-Jean (Lake Saint-Jean Meat Pie)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 8 oz (225 g) ground venison or other game (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped — about 1 1/2 cups (240 g)
- 2 garlic cloves, minced
- 2 cups (300 g) potatoes, peeled and diced small (Yukon Gold or russet)
- 1 cup (240 ml) beef broth
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cloves
- 1/4 tsp (1.25 ml) ground nutmeg
- 1/4 tsp (1.25 ml) ground allspice
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) cider vinegar or white vinegar
- 1 tbsp (15 ml) maple syrup or brown sugar (optional, balances flavors)
- 2 eggs, lightly beaten (one for filling binder, one for egg wash)
- Salted butter and/or rendered pork fat as needed for skillet — about 1 tbsp (15 g)
- For the pastry (double crust):
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 2/3 cup (150 g) cold unsalted butter, cubed
  - 1/3 cup (70 g) cold lard, cubed (or additional butter if preferred)
  - 8–10 tbsp (120–150 ml) ice water
- Optional accompaniment: pickles, baked root vegetables, or a simple green salad

Instructions

Short Description:
A deep-dish, richly spiced meat and potato pie with a flaky double crust — a hearty Atlantic Canadian main course. This New Brunswick version mixes pork and beef with optional game, simmered with potatoes and warm spices before being baked in a sturdy pastry shell.

Regional Notes:
This regional variation follows the Lac Saint-Jean tradition of a deep, chunky meat-and-potato pie but reflects New Brunswick practice by commonly blending pork and beef and sometimes adding venison or other game. The filling is coarsely chopped or ground and well spiced; the pie is enclosed in a flaky butter-and-lard pastry to stand up to long baking and hearty serving.

1. Make the pastry: In a large bowl, whisk together 3 cups (375 g) flour and 1 tsp (5 g) salt. Cut in 2/3 cup (150 g) cold butter and 1/3 cup (70 g) cold lard with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 8 tbsp (120 ml) ice water over flour and gently mix until dough just comes together; add up to 2 tbsp (30 ml) more ice water if needed. Divide into two discs, wrap in plastic, and chill at least 30 minutes.
2. Prepare the filling base: In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter or rendered fat over medium heat. Add 2 chopped onions and cook until softened and beginning to brown, about 6–8 minutes. Add 2 minced garlic cloves and cook 1 minute.
3. Brown the meats: Increase heat to medium-high. Add 1 lb (454 g) ground pork, 1 lb (454 g) ground beef, and 8 oz (225 g) ground venison if using. Break up with a spoon and brown until no pink remains and some caramelization forms, about 8–10 minutes. Drain excess fat if there is a large amount, leaving a couple tablespoons for flavor.
4. Add potatoes and seasonings: Stir in 2 cups (300 g) diced potatoes. Add 1 cup (240 ml) beef broth, 2 tbsp (30 g) tomato paste, 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, 1/2 tsp (2.5 ml) cinnamon, 1/2 tsp (2.5 ml) ground cloves, 1/4 tsp (1.25 ml) nutmeg, 1/4 tsp (1.25 ml) allspice, and 2 bay leaves. Bring to a simmer, then reduce heat to maintain a gentle simmer and cook until potatoes are tender and liquid is reduced to a thick, cohesive mixture, about 20–25 minutes.
5. Finish the filling: Remove bay leaves. Stir in 2 tbsp (8 g) chopped parsley, 1 tbsp (15 ml) vinegar, and 1 tbsp (15 ml) maple syrup or brown sugar if using. Let filling cool for 10–15 minutes, then stir in 1 lightly beaten egg to bind. Taste and adjust seasoning.
6. Preheat oven: Preheat the oven to 375°F (190°C). Butter or lightly grease a 9-inch (23 cm) deep-dish pie pan or a 9–10 inch (23–25 cm) springform pan to hold the heavy filling.
7. Roll and assemble crust: On a lightly floured surface, roll one pastry disc to fit the bottom and sides of the pan with some overhang. Transfer it to the pan and press gently. Spoon the cooled meat-and-potato filling into the crust, packing lightly. Roll the second pastry disc and drape over the filling. Trim excess, fold and crimp edges to seal. Cut a few vents in the top crust to release steam.
8. Egg wash and bake: Brush the top crust with the remaining beaten egg. Optional: sprinkle a little coarse salt. Place the pie on a baking sheet to catch any drips and bake at 375°F (190°C) until crust is deep golden and filling is bubbling, about 60–75 minutes. If edges brown too quickly, cover them loosely with foil after 30–40 minutes.
9. Rest and serve: Remove pie from oven and let rest 20–25 minutes for the filling to settle. Slice into generous wedges and serve warm with pickles or a side of roasted root vegetables and a simple green salad for a complete meal.