Tourtière Du Shack Food

TOURTIERE DU LAC ST-JEAN

Steps:

• 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.

TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)

Steps:

• Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
• Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
• Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
• Freeze well.
• Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.