Slow Cooker Lac-Saint-Jean Tourtière Recipe

Tourtière is a versatile and economical meal and one of my favourite comfort food. It’s commonly served during the holidays and is also a popular addition to potlucks and parties of all kinds.

The traditional recipe is usually cooked slowly for at least 6 to 8 hours in a conventional oven. Since I didn’t want to stay at home the whole day every time I made it, even if it’s very good, I just had to check if it could be made in a slow cooker.

As it turned out I found a few people who tried it and the results were pretty encouraging. So, I converted my usual recipe to make it in the slow cooker and it turned out as good as the ones made in the oven.

Ingredients

This was made in my 3 quart Crock-Pot brand slow cooker, and can feed 4 to 5 person.

400g of basic pie dough
6 cups (950g) of 3/8” potato cubes
1 lb (450g) of ground or finely diced meat (I used a mix of ground pork, veal and beef this time)
1 cup of chicken or beef broth
Salt and pepper, to taste

Preparation

Take 2/3 of the dough and roll in a large oval sheet big enough to cover the slow cooker pot. Put the sheet in the pot, press to make sure it will stay in place and cut the extra dough.

Put the potatoes and the meat in a large bowl and add the salt and pepper. Mix everything well, transfer it in the dough-covered pot and pour the cup of broth over it.

Roll the remaining dough in an oval and use it to cover the meat and potatoes mix, folding the edges over it.

Move the slow cooker ceramic pot to the oven and cook the tourtière for 30 minutes at 400 F so the top starts to brown a bit. After this, put it back in the slow cooker and cook at high for at least 6 hours so it looks like this :

Cut portions with a cooking spoon and serve. It’s very good as is, especially fresh for the pot, but I also like to add a dash of ketchup or green ketchup. If you have lots of leftovers, tourtière can be frozen and it will be just as good when reheated.

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10 Responses

  1. I am making this TODAY. I bought some tourtiere seasoning though because we like a bit more zing than salt and pepper. Its gonna be awesome!

  2. Cindy says:

    It has enough ‘zing’ for me without the spices, but then my mother rarely use spices in her cooking so I may just be used to the taste. You’ll have to tell me how this turned out :-)

  3. Leah says:

    This looks great. How does the crust come out–is it flaky? How is the bottom crust?

    On the topic of spices, I have added thyme to tourtiere. I like a little bit of something savoury.

  4. Cindy says:

    The crust is quite soft at the bottom, while the top is more flaky : it’s mostly like a tourtiere made in the oven.

    I’ll have to try it with spices next time, everybody tells me I need more of them. But then, this is my mother’s recipe, and I’m used to the taste without spices.

  5. Audrey says:

    Je dois essayer ça! Alison m’a fait découvrir ton blog. Tu es pleine de bonnes idées. Merci de les partager :)

  6. Ali P in the Qc says:

    My first attempt turned out edible but drier than I would like. I put it down to the fact that I have bigger slow cooker and had filled it well. Today I try again…more liquid this time. We like our meals well seasoned, but my mom was a salt and pepper cook too! I will add more Tourtiere seasoning than last time and more liquid, possibly in the form of broth and a cream based soup for a gravylike consistantcy to any liquid left in the filling. Wish me luck, cherie! It’s a winner in this house.

  7. Ali P in the Qc says:

    Ok…its in the oven browning and here are todays changes: I was late getting going so I precooked the meat and partially cooked the diced potatoes in the microwave. I added more seasoning for our tastes and the soup addition for a creamier liquid if any. I should be able to cook it on high for half the time with the precooking. This is such a great recipe, C!! Thanks!!

  8. Cindy says:

    Do tell me how it turns out, I never tried precooking it. Sounds like it will be delicious!

  9. Cindy says:

    Je ne connaissais pas ton blog non plus Audrey, je vais sûrement regarder ça!

  1. February 11, 2010

    […] mother often does that recipe with the remaining pie dough when she does a full batch of it for a tourtière. It’s simple to make and delicious, with just the right amount of […]

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