Printable version Specialty dishes
Non-illustrated recipe

Lake Saint-Jean Pie

Origine : Pierre-Paul Boucher
  • For : 8 to 10 servings
  • Time : 2 h 30 + 48 hours
  • Difficulty : easy

Ingredients for Lake Saint-Jean Pie :

  • 250 g beef cut in cubes
  • 190 g pork cut in cubes
  • 600 g potatoes cut in cubes
  • salt
  • pepper
  • 200 g shortcrust pastry
  • 1 chopped onion
  • beef broth

Technical stages for Lake Saint-Jean Pie :

  • Mix the meats with the onions, salt and pepper and marinate in the fridge in a sealed container for 48 hours.
  • 2 days later, cut the potatoes and mix them with the meat.
  • Take a pie pan large enough to hold everything. Split the shortcrust pastry in two and roll out both lumps. Ease the first lump into the greased pan.
  • Fill up with the mix.
  • Cover with the second pastry, cut a 2 cm (0,79 inch) hole to make a chimney on top of it. Pour the beef broth through it until it reaches the top of the pie.
  • Preheat the oven at 200°C or 392°F, then bake for 35 minutes, covering as soon as the broth is starting to boil.
  • After an hour, turn down the heat to 180°C or 356°F and bake for another 2 hours, then serve.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Round plain tart mold, non removable bottom 20 cmRound plain tart mold, non removable bottom 20 cm 9.10 Euro
Pan oil spray 1Pan oil spray 1 10.50 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 19.00 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Chopper expressChopper express 24.90 Euro