Lac Saint-Jean Bison Tourtière
- Combine all ingredients (except pastry, potatoes and beef broth) in a large bowl. Cover and refrigerate for 10 hours.
- Line a deep, thick-bottom baking dish with one sheet of pastry. Preheat oven to 200°C (400°F).
- Fill crust with refrigerated mixture, potatoes and beef broth to within 2.5 cm (1 in.) of dish rim. Top with second pastry sheet, cut vents in top crust and seal edges of both crusts together.
- Bake at 200°C (400°F) for 1 hour, then lower temperature to 150°C (300°F) and bake for 5 to 6 hours or until meat is tender and crust is golden. Let stand for 30 minutes before serving.