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Originally Posted by genhand  Actually, my version is from LAc St-Jean. But the recipes change with the region your family is from. Like in Gaspésie, there no dough in the botom (only on top) but the meat and potatoes are in cube, if your from montreal, there is no potatoes inside but dought in the bottom (like a pie) and it's gound meat. My family is from Montreal but we like the Lac St-Jean version better 
I also need to post a recipes for meat balls and pigs feets stew that we have during the holidays... I never eat that except during the holiday and if my mom doesn't make it, she as complain from my father and us... |
this is good. my mom-in-law was st.justine.quebec. i loved going there to visit...i miss her much.