Layered meat and potato pie

Layered meat and potato pie


6 people made this

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.


Serves: 8 

  • 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

Prep:30min  ›  Cook:6hr45min  ›  Extra time:8hr chilling  ›  Ready in:15hr15min 

  1. Place the chicken, beef and pork in a large bowl. Stir in onions. Cover and refrigerate overnight.
  2. 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.
  3. 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.

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