Lake Saint-Jean Pie

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.