Tourtière du Lac-Saint-Jean

Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada. This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal. Wild game like moose, hare and ruffed grouse is used if available. Chicken soaked in onions is also sometimes used. Tourtière du Lac-Saint-Jean is prepared for at least 10 servings, which is why it is a popular choice for festivals and "le temps des fêtes" (a time period in Quebec when families celebrate multiple Holidays in December and January).

Description: Wikipedia — Tourtière du Lac-Saint-Jean, CC BY-SA 4.0