Entree: Canada – Central Culinary Region – Cipaille (Deep layered meat and potato pie baked in a deep pastry crust)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1/2-inch (1 cm) cubes
- 1 lb (454 g) beef chuck, cut into 1/2-inch (1 cm) cubes
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) salt pork or bacon, diced
- 4 large potatoes, about 2 lb (900 g), peeled and sliced 1/4-inch (6 mm)
- 2 large onions, about 12 oz (340 g), thinly sliced
- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (45 ml) all-purpose flour
- 2 cups (480 ml) beef or chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 1 lb (454 g) shortcrust or pie pastry dough (enough for a deep-dish top and base)
- 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C). In a large Dutch oven or heavy ovenproof pot, render the diced salt pork or bacon over medium heat until crisp; remove and reserve most of the fat, leaving about 2 tbsp (30 ml) in the pot.
2. Increase heat to medium-high and brown the pork shoulder and beef in batches in the reserved fat, seasoning lightly with salt and pepper; transfer browned meat to a bowl.
3. Brown the chicken thighs in the pot until golden on both sides, about 4–5 minutes per side; remove and set aside.
4. Reduce heat to medium, add the butter and sliced onions; cook slowly until translucent and beginning to caramelize, about 12–15 minutes. Stir in the flour and cook 1–2 minutes to form a roux.
5. Gradually whisk in the stock and wine until smooth; add thyme, bay leaves, reserved salt pork, browned meats, and the chicken thighs. Simmer gently 10 minutes to develop flavor; adjust seasoning.
6. In a deep-dish pie or casserole (about 9–10 inch / 23–25 cm diameter, 3–4 inch / 7–10 cm deep), line the bottom with a portion of the pastry dough. Layer one-third of the sliced potatoes, then a portion of the meat mixture, repeating layers until ingredients are used, finishing with potatoes.
7. Pour any remaining braising liquid over the layers (do not overfill). Cover with the remaining pastry, crimp edges to seal, and cut a few vents in the top. Brush the pastry with beaten egg.
8. Bake in the preheated oven until the pastry is golden and the filling is bubbling, about 1 hour 15 minutes to 1 hour 30 minutes. If the top browns too quickly, tent with foil.
9. Let rest 15–20 minutes before slicing to allow layers to set. Serve warm, traditionally with pickles or a simple green salad.