Cipaille

Indulge in a hearty Canadian cipaille, a layered meat pie filled with savory ground beef, pork, and tender chicken, nestled between flaky pastry. Ideal for cozy family dinners or festive gatherings.

• 453.6 g ground beef
• 453.6 g ground pork
• 453.6 g chicken thighs, boneless and skinless
• 1 cup onion, chopped
• 4 cups potatoes, peeled and diced
• 3 cups shortcrust pastry
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large skillet, cook the ground beef, ground pork, and chicken thighs over medium heat until browned. Drain excess fat.

3. 3

   Add the chopped onion, diced potatoes, thyme, salt, and black pepper to the skillet. Mix well and cook for about 10 minutes until the onions are softened.

4. 4

   Roll out the shortcrust pastry and line a deep pie dish with half of it. Pour the meat and potato mixture into the pastry-lined dish.

5. 5

   Cover the filling with the remaining pastry and seal the edges. Cut a few slits in the top to allow steam to escape.

6. 6

   Bake in the preheated oven for 1.5 to 2 hours, or until the pastry is golden brown and the filling is bubbly.

7. 7

   Remove from the oven and let it cool slightly before serving.

8. 8

   Slice and enjoy this hearty Canadian dish warm.