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LAYERED MEAT PIE
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STEP-BY-STEP DIRECTIONS
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Cut the meat into cubes of 1/2
to 3/4 inch and place in a large
bowl.
Dice the onions
into small cubes and mix them
with the meat.
Combine
all the spices, and add half of
this mixture to the meat
preparation.
Cover and
let marinate for at least 2
hours (but no more than 12
hours) in the refrigerator.
The next day, peel and cut
the potatoes into cubes.
Add them to the meat mixture.
Place a layer of bacon at
the bottom of a thick ovenproof
dish (such as a Dutch oven).
Prepare the pie dough to
cover the bottom and sides of
the baking dish and to place on
top of the layered meat pie. |
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Next, take the dish of meat,
pour it over the dough, and
cover the meat with another
layer of dough.
Poke a
small hole in the center of the
pie dough and pour in water
equal to the amount of meat.
Place a large carrot in the
hole to allow water circulation.
Cover and place in a
preheated oven at 325°F for 4
hours (keep an eye on it).
After 3 hours of cooking,
when the dough starts to turn
golden, remove the lid and lower
the oven temperature to 300°F
for about an hour, or until the
dough is perfectly browned.
Turn off the oven and let it
rest with the lid on.
The
final texture should not be
liquid. It is important to cook
until most of the liquid has
been absorbed by the meat and
the dough.
MY SECRET
It’s all about the
seasoning! Cipâte is often too
bland. Don’t hesitate to use
more rather than less. In my
recipe, I often add 4
tablespoons of seasoning to the
marinating meat.
The best
layered meat pie or cipaille in
Quebec or Canada..
See the photos of the
recipe below (step-by-step) |
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- Photos of the recipe - |
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- Réjean Michaud (Pépére)
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| Certified
Contributor of usa-gardening.com |
| www.usa-gardening.com/recipes |
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Usa-gardening.com
presents unique recipes to promote food
self-sufficiency. Check out the list of
ingredients and step-by-step directions for all
our recipes.
In this section of our
website, you'll find "Les
Recettes de Pépére" and many other recipes from
our self-sufficient contributors.
As our contributor
Pépére says: "Enjoy!" |
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LIST OF
INGREDIENTS : |
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2 lbs of beef,
cut into 1/2 to 3/4-inch cubes
2 lbs
of pork, cut into 1/2 to 3/4-inch cubes
2 lbs of chicken, cut into 1/2 to
3/4-inch cubes
2 onions
6
potatoes, diced
1 packet of onion
soup mix
6 to 8 tablespoons of spice
mix (see recipe below)
Salt and
freshly ground pepper to taste
Bacon
to cover the bottom of the Dutch oven or
baking dish
Traditional pie crust
dough |
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SPICE MIX
2 teaspoons dried thyme
1
teaspoon ground mace
4 teaspoons
summer savory
2 teaspoons nutmeg
1
teaspoon ground cloves
2 teaspoons
cinnamon
4 teaspoons dried oregano
4 teaspoons garlic powder |
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