This traditional Lac-Saint-Jean tourtière is a true French-Canadian holiday classic. Unlike a quick meat pie or weeknight tourtière, the authentic version from the Saguenay–Lac-Saint-Jean region is a deep-dish meat and potato pie that bakes low and slow for several hours. Raw meat and potatoes are sealed inside a flaky crust, then gently poached in broth added directly through a small hole in the top.

French-Canadian Lac-Saint-Jean Tourtière

This recipe is based on my original YouTube video, but I’ve made a few important changes since I first published it to get closer to a traditional Lac-Saint-Jean method: more potatoes, raw filling, broth inside the pie, and a longer bake. The result is a rich, moist, deeply flavored Quebec meat pie that’s perfect for Christmas, New Year’s Eve, or any winter gathering.

Why this Lac-Saint-Jean tourtière works so well

Slow oven baking: about 4 to 5 hours at a gentle temperature for ultra-tender meat and potatoes.
Raw filling: the meat and potatoes go into the crust raw, then cook slowly in broth.
Broth poured into the pie: the hallmark of Lac-Saint-Jean tourtière – the crust becomes a “pot” for the stew.
Classic Quebec spices: nutmeg, cinnamon, clove, sage and black pepper give that warm, festive meat pie flavor.
Perfect make-ahead holiday main: you can assemble the pie the day before and bake it on the day you’re serving.

Serve this Quebec meat pie with a crisp green salad, traditional Quebec coleslaw, Parisian potatoes, or homemade mashed potatoes. For dessert, think pouding chômeur, cream brûlée, or a festive yule log.

Ingredients for a traditional Lac-Saint-Jean tourtière (10–11 inch deep dish)

Meat and potato filling

1.5 kg (3.3 lb) mixed ground meat (pork, veal, beef – roughly equal parts)
1.2 kg (2.6 lb) potatoes, peeled and cut into ¾ inch (2 cm) cubes
2 large onions, finely chopped
3 cloves garlic, minced
18 g (about 3 tsp) fine salt, plus more to taste
2 tsp freshly ground black pepper
1 tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground clove
1 tsp dried sage
2 tbsp chopped fresh parsley (optional)

Broth

1.2 L (5 cups) unsalted or low-sodium beef broth
1 bay leaf
2 sprigs thyme (or ½ tsp dried thyme)

Pie crust

Use a rich, flaky pie dough (similar to what you might use for meatloaf en croûte or a hearty meat pie):

1 kg (2.2 lb) pie dough or tourtière pastry
divided into two 500 g pieces (bottom and top crust)
Flour for dusting the work surface

For inspiration on comforting main dishes to pair with this pie, you can explore:

Egg wash

1 egg
1 tbsp milk or water

Substitutions and variations

Meat: if you don’t have veal, use a 50/50 mix of ground pork and ground beef. Avoid very lean meat – a bit of fat keeps the filling moist.
Broth: chicken or vegetable broth will work, but beef broth gives the most traditional flavor.
Spices: if you’re sensitive to cinnamon or clove, cut them in half or omit one of them. Always keep nutmeg and black pepper for that classic tourtière profile.
Pie dough: homemade butter pastry is best, but a good-quality store-bought pie crust will work if you’re short on time, especially if you’re also making dishes like homemade lasagna or baked mac and cheese for a crowd.

For more cozy winter recipes that pair beautifully with this Quebec meat pie, try:

Step-by-step instructions

1. Mix the meat and potatoes

In a large bowl, combine the ground pork, veal and beef.
Add the salt, black pepper, nutmeg, cinnamon, clove and sage. Mix well with your hands so the spices are evenly distributed.
Stir in the minced garlic, chopped onions and parsley.
Add the potato cubes and gently fold them in so you don’t crush them.

You should end up with a well-seasoned, chunky mixture where meat and potatoes are evenly mixed.

2. Season the broth

In a saucepan, gently heat the beef broth with the bay leaf and thyme.
Let it simmer for about 5 minutes, then remove from the heat.
Taste and adjust the salt only if needed (remember, the meat mixture is already seasoned).

The broth should taste pleasant and aromatic but not overly salty, as it will reduce slightly in the pie.

3. Line the baking dish

Preheat your oven to 325°F (160°C).
On a floured work surface, roll out one 500 g piece of dough into a circle large enough to line your 10–11 inch (26–28 cm) deep-dish pie pan or shallow Dutch oven.
Gently lay the dough into the pan, letting a bit of dough hang over the edges for sealing later.

4. Assemble the tourtière

Transfer all of the raw meat and potato mixture into the crust-lined dish.
Press down lightly with a spatula or your hands to level the filling without compacting it too much.
Roll out the second piece of dough to form the top crust.
Place it over the filling, trim if needed, then fold and crimp the edges to seal the pie well.
Cut a small “chimney” (about ½–¾ inch / 1–2 cm wide) in the center of the top crust, plus a few small slits to let steam escape.

5. Add the broth

Using a funnel or a small ladle, slowly pour the hot broth into the pie through the central chimney.
Add it gradually, pausing to let the liquid settle, until the broth reaches just under the top layer of crust.
You’ll typically use between 900 ml and 1.2 L (about 4 to 5 cups), depending on how deep your dish is.

If a bit of broth is left over, keep it warm to possibly top up the pie partway through baking.

6. Egg wash and long bake

Beat the egg with the milk or water, then brush it over the top crust.
Loosely cover the pie with aluminum foil to protect the crust during the long bake (don’t seal it too tightly).
Bake at 325°F (160°C) for about 4 hours.
After 2 hours, check the pie: if the crust has sunk and the filling seems dry, you can carefully pour a bit more warm broth through the chimney.
During the last hour, remove the foil so the crust can become golden and crisp.

You’ll know the tourtière is ready when the potatoes are very tender, the juices bubble gently under the crust, and the kitchen smells like Christmas in Quebec.

7. Rest and serve

Let the tourtière rest at room temperature for 20–30 minutes before slicing. This allows the juices to settle so the slices hold together better.
Serve with a simple green salad, traditional Quebec coleslaw, Parisian potatoes, or creamy mashed potatoes.

For a full holiday menu, this meat pie pairs beautifully with:

FAQ – Lac-Saint-Jean tourtière

Can I assemble the tourtière the day before?
Yes. You can assemble the pie with the raw filling and broth, cover it, and refrigerate it overnight. Bake it the next day, adding about 15–20 extra minutes if it goes into the oven very cold.

Can I freeze this Quebec meat pie?
You can freeze the assembled but unbaked tourtière, well wrapped, for 2–3 months. Bake it from frozen at 325°F (160°C), adding 45–60 minutes and checking that the center is piping hot and the potatoes are tender. Leftovers from a baked pie can also be frozen.

What meat mix is best for tourtière?
A mix of pork, veal and beef is traditional. If you can’t find veal, use half pork, half beef. Avoid very lean meats – some fat keeps the filling juicy.

Can I change the spices?
You can dial back the cinnamon or clove if you prefer a milder flavor. Keep the nutmeg and black pepper – they’re key to the French-Canadian tourtière taste.

French-Canadian Lac-Saint-Jean Tourtière – Old-Fashioned Quebec Meat and Potato Pie

This traditional Lac-Saint-Jean tourtière is a true French-Canadian holiday classic. Unlike a quick meat pie or weeknight tourtière, the authentic version from the Saguenay–Lac-Saint-Jean region is a deep-dish meat and potato pie that bakes low and slow for several hours. Raw meat and potatoes are sealed inside a flaky crust, then gently poached in broth added directly through a small hole in the top.

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Prep Time 30

Cooking Time 5

Category Appetizer, Main Course

Cuisine Canadian

Portions 8 Portions

Calories 550 kcal

Ingredients

For the filling:

1.5 kg 3.3 lb mixed ground meat (pork, veal, beef)
1.2 kg 2.6 lb potatoes, peeled and cut into ¾ in (2 cm) cubes
2 large onions finely chopped
3 cloves garlic minced
18 g 3 tsp fine salt
2 tsp black pepper freshly ground
1 tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground clove
1 tsp dried sage
2 tbsp fresh parsley chopped (optional)

For the broth:

1.2 L 5 cups unsalted or low-sodium beef broth
1 bay leaf
2 thyme sprigs or ½ tsp dried thyme

For the crust and egg wash:

1 kg 2.2 lb pie dough, divided into two 500 g pieces
Flour for dusting
1 egg
1 tbsp milk or water

Instructions

Make the filling: In a large bowl, mix the ground meats with salt, pepper, nutmeg, cinnamon, clove and sage. Add garlic, onions and parsley, mix well. Fold in the potato cubes gently.
Prepare broth: Warm the beef broth with bay leaf and thyme for 5 minutes. Remove from heat and taste; lightly adjust salt if needed.
Line the dish: Preheat oven to 325°F (160°C). Roll out 500 g of dough and line a 10–11 inch (26–28 cm) deep-dish pie pan or shallow Dutch oven, leaving a slight overhang.
Assemble pie: Spread the raw meat and potato mixture evenly into the crust and press lightly. Roll out remaining dough and place on top. Fold and crimp edges to seal well. Cut a small chimney in the center and a few small slits for steam.
Add broth: Using a funnel or ladle, slowly pour the hot broth through the chimney until the liquid comes just under the top crust (about 4–5 cups, depending on pan depth). Keep any extra broth warm.
Brush and bake: Beat egg with milk or water and brush over the top crust. Loosely cover with foil. Bake 4 hours at 325°F (160°C). Halfway through, check and add a bit more warm broth if the pie looks dry. Remove foil for the last hour to brown the crust.
Rest and serve: Let rest 20–30 minutes before slicing. Serve with salad, potatoes or vegetables and a traditional Quebec dessert like pouding chômeur or a yule log.

Video

Notes

Substitutions and variations

Meat: if you don’t have veal, use a 50/50 mix of ground pork and ground beef. Avoid very lean meat – a bit of fat keeps the filling moist.
Broth: chicken or vegetable broth will work, but beef broth gives the most traditional flavor.
Spices: if you’re sensitive to cinnamon or clove, cut them in half or omit one of them. Always keep nutmeg and black pepper for that classic tourtière profile.
Pie dough: homemade butter pastry is best, but a good-quality store-bought pie crust will work if you’re short on time, especially if you’re also making dishes like homemade lasagna or baked mac and cheese for a crowd.

FAQ – Lac-Saint-Jean tourtière

What meat mix is best for tourtière?
A mix of pork, veal and beef is traditional. If you can’t find veal, use half pork, half beef. Avoid very lean meats – some fat keeps the filling juicy.

Can I change the spices?
You can dial back the cinnamon or clove if you prefer a milder flavor. Keep the nutmeg and black pepper – they’re key to the French-Canadian tourtière taste.

Keywords Beef, Meat, Pie, Porc

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