Tourtière du Lac-Saint-Jean (Québécois Meat Pie)

This regional variation of the rib-sticking French Canadian staple is traditionally made with wild game.

Published on December 16, 2025

Typical versions of Quebec’s beloved meat pie are made with ground pork and beef or veal, but different regions throughout the province make their own local styles. This hearty tourtière from Saguenay–Lac-Saint-Jean, is made with three types of meat and potatoes, cubed and seasoned with parsley and plenty of black pepper. While the standard meats are common inclusions, wild game, including elk, bison, and hare, may also be used. If using game birds or rabbit, be sure to opt for leg cuts rather than breasts or loins, which can dry out when overcooked. You may also substitute a premade pie crust—you’ll need at least 32 ounces of dough. The pie is often served with sweet-tart homemade ketchup; if using store-bought, look for a well-seasoned one with a coarse texture. —Chantal Martineau

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Serves
10–12
Time
9 hours, plus chilling

Photo: Heami Lee • Food Styling: Jason Schreiber

Ingredients

For the crust:

3¾ cups all-purpose flour, plus more for dusting
1 Tbsp. plus 1½ tsp. sugar
1½ tsp. fine salt
18 Tbsp. unsalted butter, cubed and chilled

For the tourtière:

3 lb. stew meat (a combination of pork, beef, veal, or wild game), cut into 1-in. chunks
3 small onions, coarsely chopped
4½ lb. Yukon Gold potatoes, peeled and cut into 1-in. cubes
1 Tbsp. dried parsley
2 tsp. fine salt
1½ tsp. freshly ground black pepper
1½ tsp. cups beef stock
Whole milk, for brushing
Ketchup, preferably homemade, for serving

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Instructions

Step 1

Make the crust: In a large bowl, stir together the flour, sugar, and salt. Using a pastry blender, two forks, or your fingers, incorporate the butter until pea-size crumbles form. Drizzle in a ½ cup of ice-cold water, gently working the mixture into a shaggy dough with visible butter streaks. If the dough is too dry, add an additional teaspoon or 2 of water, tossing gently, just until the dough holds together in a solid mass when gently squeezed. Gather into a ball, divide it in half, and flatten into two 1-inch-thick rectangles. Wrap each in plastic and refrigerate for at least 1 hour, or up to 48 hours (or freeze for up to 3 months).

Step 2

Retrieve the dough from the fridge and set aside until soft enough to roll, about 15 minutes. On a lightly floured surface, roll one dough piece out to a 12- by 16-inch rectangle. Roll the second piece out to a 10- by 14-inch rectangle. Transfer the larger rectangle into a 9- by 13-inch baking dish, pressing it to line the bottom and sides of the dish. Set the other rectangle aside.

Step 3

Make the tourtière: In a large bowl, toss together the meat and onions. Layer half of the meat mixture on top of the crust, followed by half of the potatoes. Sprinkle with half of the parsley, salt, and black pepper, then repeat with the remaining meat mixture, potatoes, and seasoning. Pour in the beef stock, then cover with the reserved dough, pinching and tucking the edges to seal. Cover and refrigerate until the dough is firm and filling is chilled, at least 6 hours, or up to 24 hours.

Step 4

Position a rack in the lower third of the oven and preheat to 275°F. Brush the top crust with milk, then cut several small vents in the center. Place on a large rimmed baking sheet and bake until the juices are bubbling and thickened and the top is deep brown, 7½–8½ hours. Set aside for at least 30 minutes before slicing and serving with ketchup.

Make the crust: In a large bowl, stir together the flour, sugar, and salt. Using a pastry blender, two forks, or your fingers, incorporate the butter until pea-size crumbles form. Drizzle in a ½ cup of ice-cold water, gently working the mixture into a shaggy dough with visible butter streaks. If the dough is too dry, add an additional teaspoon or 2 of water, tossing gently, just until the dough holds together in a solid mass when gently squeezed. Gather into a ball, divide it in half, and flatten into two 1-inch-thick rectangles. Wrap each in plastic and refrigerate for at least 1 hour, or up to 48 hours (or freeze for up to 3 months).
Retrieve the dough from the fridge and set aside until soft enough to roll, about 15 minutes. On a lightly floured surface, roll one dough piece out to a 12- by 16-inch rectangle. Roll the second piece out to a 10- by 14-inch rectangle. Transfer the larger rectangle into a 9- by 13-inch baking dish, pressing it to line the bottom and sides of the dish. Set the other rectangle aside.
Make the tourtière: In a large bowl, toss together the meat and onions. Layer half of the meat mixture on top of the crust, followed by half of the potatoes. Sprinkle with half of the parsley, salt, and black pepper, then repeat with the remaining meat mixture, potatoes, and seasoning. Pour in the beef stock, then cover with the reserved dough, pinching and tucking the edges to seal. Cover and refrigerate until the dough is firm and filling is chilled, at least 6 hours, or up to 24 hours.
Position a rack in the lower third of the oven and preheat to 275°F. Brush the top crust with milk, then cut several small vents in the center. Place on a large rimmed baking sheet and bake until the juices are bubbling and thickened and the top is deep brown, 7½–8½ hours. Set aside for at least 30 minutes before slicing and serving with ketchup.

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