Layered meat and potato pie

    15 hours 15 min

    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.

    10 people made this

    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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    Reviews in English (5)


    Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec  -  27 Jan 2008  (Review from Allrecipes US | Canada)


    Cipatte is a staple in our family and a largw number of families in northern new brunswick. We grew up with it but with game meats (moose, deer, rabbit,). Great alternative to turkey at christmas. Remember to keep adding water otherwise it drys  -  10 Dec 2010  (Review from Allrecipes US | Canada)


    I used this recipe and used the "Tourtiere spices " recipe on this site for the seasoning. I made a pie crust and cooked in an iron pot. Just like my friend Nelly from Quebec. In QUebec they make this for Christmas eve, but it is a wonderful hearty dish for the winter. The long cooking time makes it perfect.  -  18 Dec 2010  (Review from Allrecipes US | Canada)