About this recipe:This mixed meat pie requires a lot of prepation, but once you put the effort into it, you'll be greatly rewarded. It combines four types of meat - chicken, beef, pork and ham, which is layered with potatoes and shortcrust pastry.
900g boneless chicken, cut into 2.5cm chunks
900g beef steak, cut into 2.5cm chunks
900g pork fillet, cut into 2.5cm chunks
4 onions, chopped
115g sliced ham
350g potatoes, peeled, cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
450ml chicken stock
500g shortcrust pastry
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Place the chicken, beef and pork in a large bowl. Stir in onions. Cover and refrigerate overnight.
Arrange ham evenly in the bottom of a 3 litre casserole dish with a cover. Layer with one-third of the meat mixture and one-third of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pastry case and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes, seasoned with salt and pepper. Cover with remaining pastry and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
Bake at 200 C / Gas 6 for 45 minutes or until liquid simmers. Reduce temperature to 120 C / Gas 1/2. Bake for 5 to 6 hours more or until top crust is a rich golden brown.