Copper pan with two handle named a tourtière.

Tourtière (pan)

The meat pie known as tourtière takes its name from the pan it’s made in. But the people of Saguenay–Lac-Saint-Jean also claim the term. For them, tourtière refers to a beef, pork and occasionally game pie with cubed potatoes that may actually be inspired by British sea pie, which was cooked in large kettles and meant for sea expeditions. Sea pie may have also inspired the cipaille served in Gaspésie and Côte-du-Sud.

Tourtière, 19th century
England, United Kingdom
Copper, tin 5.3 x 34.8 x 47.6 cm
Musée de la civilisation, 68-1545