Entree: Canada – Montreal – Cipaille (Layered Quebecois meat and potato pie baked in a savory pastry with concentrated meat gravy)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) boneless beef chuck, cut into 1/2-inch pieces
- 1 lb (454 g) boneless pork shoulder, cut into 1/2-inch pieces
- 2 bone-in chicken thighs, approx. 6 oz (170 g) each, skin removed and cut into pieces
- 6 oz (170 g) salt pork, diced
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef or chicken broth, plus more if needed
- 1 cup (240 ml) dry white wine or extra broth
- 2 lb (900 g) potatoes, peeled and thinly sliced
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, adjust to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 2 prepared pie crusts for a deep-dish pie (top and bottom) or enough shortcrust pastry to line and cover a 9x5-inch (23x13 cm) loaf pan
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). In a large Dutch oven over medium-high heat, melt the butter with the vegetable oil.
2. Add the salt pork and brown until some fat renders, about 3 minutes. Add the beef and pork shoulder and brown in batches, then add the chicken pieces and sear until lightly colored. Remove meats to a plate.
3. In the same pot, add the sliced onions and cook until soft and starting to brown, about 8 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the onions and stir 1–2 minutes to cook the raw flour taste. Stir in the tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
5. Return the browned meats to the pot. Pour in the wine and simmer 2 minutes to reduce, then add the broth. Bring to a gentle simmer, reduce heat, cover and cook for 20 minutes to tenderize and concentrate flavors. Remove bay leaves and adjust seasoning.
6. Reduce the braising liquid so there is a thick gravy but still enough to moisten the layers, about 5–10 minutes over medium heat. If too thick, add a splash of broth.
7. Line the bottom and sides of a deep pie dish or a 9x5-inch loaf pan with one pie crust, leaving excess to drape over the edges. Layer one-third of the sliced potatoes on the bottom, season lightly, add half the meat mixture, then repeat with another layer of potatoes and the remaining meat. Finish with the final potato layer.
8. Trim and place the top crust over the assembled filling, crimp edges to seal, and cut a few vents for steam. Brush the top with the beaten egg wash.
9. Place the pie on a baking sheet and bake in the preheated oven for 1 hour 20 minutes to 1 hour 40 minutes, until crust is golden and potatoes are tender when pierced. If the top browns too quickly, tent with foil.
10. Let rest 15 minutes before slicing. Garnish with chopped parsley if desired and serve hot.