Tortière du Lac

⏱ Prep Time 4 hours

📈 Difficulty Medium

👥 Servings

A deep-dish meat pie from the Saguenay-Lac-Saint-Jean region of Quebec, layered with cubed beef, potatoes, and onions under a golden pastry crust, baked for hours.

Nutrition & Info

Protein 17.0g

Carbs 40.1g

Fat 17.7g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

2 lbs beef chuck, cubed into 1-inch pieces
1 lb potatoes, peeled and cubed
2 large onions, diced
1 tsp savory
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
2 cups beef broth
3 sheets pie dough (for bottom, middle, and top)

Instructions

1
Line the bottom and sides of a deep oven-safe pot or large pie dish with one sheet of pie dough, pressing it firmly into the corners and up the sides.
2
Layer half the cubed beef in the bottom, season with half the savory, thyme, salt, pepper, and cinnamon, then add a layer of cubed potatoes and diced onions.
3
Place a second sheet of dough over the first layer of filling, then repeat with the remaining beef, potatoes, onions, and seasonings to create a second layer.
4
Pour the beef broth slowly over the filling, allowing it to seep down through all the layers, then cover with the final sheet of pie dough, crimping the edges to seal.
5
Cut several slits in the top crust for steam to escape, then bake at 325°F (160°C) for 3 to 3.5 hours until the crust is deep golden brown and the filling is bubbling.
6
Let the tortière rest for 15 minutes before slicing, as this allows the filling to set so it holds together when served in thick, hearty wedges.

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Did You Know?

The Saguenay-Lac-Saint-Jean tortière is dramatically different from regular tourtière - it is a massive, multi-layered deep-dish pie that can weigh over 10 pounds and traditionally feeds an entire family for days.