Entree: Canada – Quebec – Cipaille (Meat Pie)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 30 min

Additional 30 min

Total 4 hrs

Ingredients

- For the pastry:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tsp (5 g) kosher salt
  - 12 tbsp (170 g) cold unsalted butter, cut into cubes
  - 1/3 cup (75 g) lard or vegetable shortening (optional for traditional flakiness)
  - 6 to 8 tbsp (90–120 ml) ice water
  - 1 egg (approx. 50 g) + 1 tbsp (15 ml) water for egg wash
- For the filling:
  - 10 oz (280 g) boneless pork shoulder, trimmed and cut into 1/2-inch (1 cm) cubes
  - 12 oz (340 g) beef chuck, cut into 1/2-inch (1 cm) cubes
  - 10 oz (280 g) venison or other game stew meat, cut into 1/2-inch (1 cm) cubes
  - 4 oz (115 g) salt pork or pancetta, diced (for fat and flavor)
  - 2 lb (900 g) potatoes (Yukon Gold or russet), peeled and sliced 1/8 inch (3 mm)
  - 2 medium onions, approx. 10 oz (280 g), thinly sliced
  - 3 cloves garlic, minced (approx. 9 g)
  - 2 tbsp (30 ml) neutral oil (canola or vegetable) for searing
  - 2 tbsp (30 g) unsalted butter
  - 2 tbsp (16 g) all-purpose flour (for thickening)
  - 1/2 cup (120 ml) dry white wine (optional) or additional stock
  - 2 cups (480 ml) beef stock
  - 1 tbsp (15 ml) Worcestershire sauce
  - 2 tsp (2 g) dried thyme or 1 tbsp fresh thyme leaves
  - 2 bay leaves
  - 1 1/2 tsp (9 g) kosher salt, plus more to taste
  - 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
  - 1 tbsp (15 ml) fresh parsley, chopped (optional, for serving)

Instructions

Short Description:
A deep, rustic layered meat and potato pie from Quebec, baked in a pastry crust until the meats are tender and the pastry is golden. Rich, savory, and traditionally made with a mix of pork, beef, and game.

Regional Notes:
This Quebec cipaille is the classic deep-dish family-style version, made with layers of pork, beef, and venison (game) plus sliced potatoes and onions, baked slowly in a fully sealed pastry crust. Compared with coastal or simplified versions, this Greater Quebec variant uses a hearty mix of meats and a long, moist bake so the interior becomes a dense, stew-like filling under a flaky crust.

1. Make the pastry: In a large bowl combine flour and 1 tsp salt. Cut in cold butter and lard/shortening with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 6 tbsp (90 ml) ice water over and gently mix until dough comes together; add up to 2 tbsp (30 ml) more water if dry. Divide into two disks, wrap in plastic, and refrigerate at least 30 minutes.
2. Preheat oven to 350°F (175°C). Butter a deep 9-inch (23 cm) pie dish or a 9 x 4-inch (23 x 10 cm) deep springform pan.
3. Brown the meats: In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Sear salt pork/pancetta pieces until crisp; remove and reserve. In batches, sear pork shoulder, then beef, then venison until browned on all sides (do not overcrowd). Transfer browned meats and rendered fat to a plate.
4. Sauté vegetables: Reduce heat to medium, add 2 tbsp (30 g) butter to the pan and sauté onions until soft and beginning to brown, about 8–10 minutes. Add garlic and cook 30 seconds more. Stir in 2 tbsp (16 g) flour and cook 1–2 minutes to remove raw taste.
5. Make the sauce: Deglaze with 1/2 cup (120 ml) white wine (or 1/2 cup extra stock), scraping up browned bits. Add 2 cups (480 ml) beef stock, Worcestershire sauce, thyme, bay leaves, 1 1/2 tsp (9 g) salt and 1/2 tsp (1 g) pepper. Bring to a simmer and cook 5 minutes to thicken slightly; taste and adjust seasoning.
6. Assemble layers: Roll out one pastry disk to line the prepared deep dish, leaving an overhang. Arrange a single layer of potato slices to cover the bottom, sprinkle with a little of the reserved salt pork, a few spoonfuls of the onion-sauce, and then a portion of the browned meats. Repeat layers (potatoes, onion-sauce, meats) until all are used, ending with a final layer of potatoes. Pour remaining sauce over the top so liquid comes about halfway up the layers (do not drown; there should be some steam space). Tuck in overhanging bottom crust.
7. Top crust and egg wash: Roll out second pastry disk and cover the pie, sealing edges by pressing and fluting or crimping. Cut several vents in the top crust to allow steam escape. Beat 1 egg with 1 tbsp (15 ml) water and brush the surface.
8. Bake: Place the cipaille on a baking sheet to catch drips. Bake at 350°F (175°C) for about 2 hours to 2 hours 30 minutes, until crust is deep golden and meats and potatoes are tender when pierced. If crust browns too quickly, tent loosely with foil after 60–75 minutes.
9. Rest and serve: Remove from oven and let rest 20–30 minutes before unmolding or slicing so filling settles. Remove bay leaves, sprinkle with chopped parsley if desired, and serve hot as a complete main course.