Entree: Canada – Quebec – Cipaille (Hearty layered meat and potato pie slow-baked in a deep dish with a pastry or biscuit topping)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 lb (454 g) boneless pork shoulder, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 lb (454 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 8 oz (225 g) salt pork or smoked pork belly, diced
- 1 lb (454 g) cooked chicken or turkey, shredded or diced (optional traditional mix)
- 2 lb (900 g) russet potatoes, peeled and sliced 1/8 in (3 mm) thin
- 2 medium (about 10 oz / 280 g) onions, thinly sliced
- 3 cloves (9 g) garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef or chicken stock
- 1 cup (240 ml) dry white wine or additional stock
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 egg, beaten (for egg wash)
- 1 prepared pastry crust or 1 batch of biscuit dough sufficient to cover a 9x13 in (23x33 cm) casserole (store-bought or homemade)

Instructions

1. Preheat oven to 350°F (175°C). Heat vegetable oil and butter in a heavy skillet over medium-high heat.
2. Brown pork shoulder and beef chuck in batches until nicely seared, 4–5 minutes per side; transfer to a plate. Brown salt pork briefly to render fat, then add onions and cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
3. Sprinkle flour over onions and cook 1 minute to remove raw taste. Stir in wine to deglaze, scraping browned bits. Add stock, Worcestershire, thyme, bay leaves, salt, and pepper; bring to a simmer.
4. Return all browned meats (and optional cooked poultry) to the skillet. Cover and simmer gently 25–30 minutes until meat is nearly tender and sauce has slightly thickened.
5. In a 9x13 in (23x33 cm) deep casserole, spread a thin layer of the meat mixture on the bottom. Arrange a single layer of potato slices to cover, then a layer of meat mixture. Repeat layering potatoes and meat, finishing with a top layer of potatoes. Pour any remaining sauce evenly over layers.
6. Cover the casserole with the prepared pastry or biscuit dough, pressing edges to seal and trimming excess. Brush the top with beaten egg and cut a few vents for steam.
7. Place casserole on a rimmed baking sheet to catch any spills and bake in preheated oven 1 hour to 1 hour 15 minutes, until pastry is golden and potatoes are tender when pierced.
8. Let rest 10–15 minutes before serving to allow layers to set. Remove bay leaves before serving.