Main courses

Mom’s Cipâte (Layered Meat Pie)

Le cipâte de maman

  • 900 g (2 lb) pork, diced
  • 900 g (2 lb) beef, diced
  • 900 g (2 lb) chicken, diced
  • 900 g (2 lb) game (grouse, venison, boar, moose, Guinea fowl, etc.), diced
  • 250 ml (1 cup) maple syrup
  • 2 medium onions, chopped
  • 10 ml (2 teaspoons) ground allspice (or meat pie spices)
  • 30 ml (2 tablespoons) fresh rosemary, chopped
  • Salt and freshly ground pepper
  • 1 900-g (2-lb) homemade (or store-bought) round of pie dough
  • 1.8 kg (4 lb) potatoes, peeled and diced (make dice the same size as the meat)
  • 750 ml (3 cups) of beef broth
12 portions
  1. In a large bowl, combine the meat, maple syrup, onions, spices and rosemary. Season with salt and pepper. Cover and let macerate for 12 hours in the refrigerator.
  2. Preheat the oven to 180°C (350°F). On a floured surface, roll out the pie dough and cut out squares measuring 4 cm (1 1/2 in) on each side. Set aside. In a large Dutch oven, layer half the meat mixture, then half the potatoes, then half the pastry squares. Repeat. Pour the beef broth over the cipâte to cover. Cover and bake for 3 hours. Remove lid and bake for 30-45 more minutes (or until the top crust is golden brown).