Name: Juliette’s Lac-Saint-Jean Tourtière (meat pie)
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Yield: 12 serving(s)
Ingredients: 2 lbs (1 kg) pork, cut into small cubes; 2 lbs (1 kg) beef round steak, cut into small cubes; 4 skinless and boneless chicken breast halves, cut into small cubes; 3 large onions, chopped; 5 lbs (2.5 kg) potatoes, peeled and diced; 2 large rolled-out shortcrust pastry; Salt and pepper; Chicken broth

2 lbs (1 kg) pork, cut into small cubes

2 lbs (1 kg) beef round steak, cut into small cubes

4 skinless and boneless chicken breast halves, cut into small  cubes  

3 large onions, chopped  

5 lbs (2.5 kg) potatoes, peeled and diced

2 large rolled-out shortcrust pastry  

Salt and pepper  

Chicken broth

Juliette’s Lac-Saint-Jean Tourtière (meat pie)

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Ingredients

Preparation

Note from Ricardo

Personal Note

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RICARDO Red Enamelled Cast-Iron Dutch Oven