TOURTIERE DU LAC ST-JEAN

Tourtiere Du Lac St-Jean image

Provided by Amy Duchesne

Time 12h

Yield 15-20 serving(s)

Number Of Ingredients 8

2 lbs ground pork
2 lbs hamburger meat
15 lbs peeled and cubed potatoes (don't cube too big or too small 3/4 an inch is good)
2 (10 1/2 ounce) cans campbell's condensed vegetable soup (optional)
3/4 cup liquid, beef bouillon concentrate only use if not using the soup listed above
8 -10 cups water
1 (15 ounce) package Pillsbury ready made pie dough (or your own)
salt and pepper

Steps:

The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell's Soup.
Add water, 2 cans Campbell's Soup, salt,pepper, and ground pork and hamburger meat to a large pot.
Boil ingredients until the meat is fully cooked.
Taste to see if it needs more salt or not.
Peel and cube potatoes and mix with the last 2 cans of soup; set aside.
For the full recipe, use a turkey basting pan with lid to bake this.
For smaller recipe, use a stock pot.
Line the bottom of the pan with dough.
Fill the bottom of the pan with half of the cubed potatoes.
Pour the meat and stock on top of the potatoes.
Pour the last half of the potatoes on top of the meat and stock.
You should be able to see stock peeping through the top layer of potatoes.
Cover and seal with the dough.
Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook.
Cover with foil or lid.
Bake for 1 hour at 400 degrees or until it is boiling.
Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller.
Serve immediately and enjoy.