How to Prepare a Deluxe Lac-Saint-Jean Meat Pie

For the Holidays, some make what they call "meat pies," but they are actually meatloaves. The "real" ones know that the meat pie is from Lac-Saint-Jean! A huge crusty dish stuffed with meat and potatoes, simmering for hours and filling the house with aroma. To savor with plenty of ketchup or not!

For the Holidays 2020, we need comforting dishes. Here’s the ultimate comfort for you!

Ingredients:

500 g (1 pound) of venison or veal, diced

500 g (1 pound) of wild boar or pork, diced

500 g (1 pound) of duck, diced

500 g (1 pound) of bison or beef, diced

500 g (1 pound) of rabbit or chicken, diced

300 g (1 1/4 pound) of pork belly

2 large onions, diced

2 cloves of garlic, minced

Salt and freshly ground black pepper

6 large potatoes, diced into large chunks

3 ml (1/2 teaspoon) of thyme

2 bay leaves

1.5 L (6 cups) of chicken broth

Enough pie dough to make 4 crusts

Preparation:

1. Mix all the meats, onions, garlic, and pepper.
2. Refrigerate for at least 8 hours.
3. Add the potatoes to the mixture.
4. Preheat the oven to 200 °C (400 °F).
5. Divide the dough into two portions of about 1/3 and 2/3.
6. Roll the dough to about 3 mm (1/8 inch) thick.
7. Line the bottom and sides of a large oval Dutch oven or small roaster. Do not cut off the excess dough.
8. Carefully pour the meat and potato mixture.

9. Season with thyme, bay leaves, salt, and pepper.

10. Pour the broth to the height of the meat.

11. Cover everything with the second crust of dough.

12. Fold the excess dough from the bottom over and stick it on the top of the second dough.

13. Cut a chimney in the center of the dough, to eventually add a bit of broth during cooking, as the steam will escape through this chimney.

14. Bake for 40 minutes.

15. Then reduce the heat to 150 °C (300 °F).

16. Place a sheet of aluminum foil on top of the meat pie without covering it tightly.

17. Continue cooking for at least 3 hours. (From time to time, gently press near the chimney to check if there is enough broth and add more if needed).

18. Remove the aluminum foil and let it brown a little longer, about 20 min.

Bon appétit!