Tourtiere Du Lac St-jean

Total Time: 21 hrs Preparation Time: 1 hr Cook Time: 20 hrs

Ingredients

• Servings: 5
• 2 lbs ground lamb
• 2 lbs hamburger meat
• 10 lbs peeled and cubed potatoes
• 2 (10 1/2 ounce) cans campbell's condensed vegetable soup
• 2 (10 1/2 ounce) cans campbell's beef and barley soup
• 4 -5 cups water
• 1 (15 ounce) package pillsbury ready made pie dough (or your own)
• salt and pepper

Recipe

• 1 the french canadian way: all of the above except use beef bullion concentrate to flavor the meal instead of campbell's soup.
• 2 add water, 2 cans campbell's soup, salt,pepper, and ground lamb and hamburger meat to a large pot.
• 3 boil ingredients until the meat is fully cooked.
• 4 taste to see if it needs more salt or not.
• 5 peel and cube potatoes and mix with the last 2 cans of soup; set aside.
• 6 for the full recipe, use a turkey basting pan with lid to bake this.
• 7 for smaller recipe, use a stock pot.
• 8 line the bottom of the pan with dough.
• 9 fill the bottom of the pan with half of the cubed potatoes.
• 10 pour the meat and stock on top of the potatoes.
• 11 pour the last half of the potatoes on top of the meat and stock.
• 12 you should be able to see stock peeping through the top layer of potatoes.
• 13 cover and seal with the dough.
• 14 make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook.
• 15 cover with foil or lid.
• 16 bake for 1 hour at 400 degrees or until it is boiling.
• 17 reduce the heat to 225 degrees and bake for 11 hours, 9 hours if the recipe is smaller.
• 18 serve immediately and enjoy.