This is the traditional Acadian pâté à la viande. Some areas of Northern New Brunswick add cubed potatoes to the mix. There are several very specific regional variations of tourtière and this is the Acadian Pâté à la Viande which is similar enough that I refer to it as the Acadian Tourtière, but an Acadian would never do that. "We understand that Tourtière is from Quebec," a dear Acadian gal told me. Yield:12 heaping cups of meat filling. We made one 7 cup pie, and one 5 cups pie in Spring Form pans.