Canadian Cipaille - Savory Meat Pie

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) game meat (venison, rabbit, etc.), cubed 500g (1.1 lb) game meat (venison, rabbit, etc.), cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried savory 1 teaspoon dried savory
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) prepared pie crust (store-bought or homemade) 500g (1.1 lb) prepared pie crust (store-bought or homemade)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the beef, pork, and game meat to the skillet, and cook until browned on all sides.
4. 4.
   Stir in the carrots, potatoes, mushrooms, bay leaves, thyme, savory, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Remove the skillet from heat and let the filling cool slightly.
6. 6.
   Roll out half of the pie crust and line the bottom of a deep pie dish or casserole dish.
7. 7.
   Spoon the meat and vegetable filling into the dish, creating even layers.
8. 8.
   Roll out the remaining pie crust and cover the filling, sealing the edges.
9. 9.
   Cut a few slits on the top crust to allow steam to escape.
10. 10.
    Bake in the preheated oven for 1.5 to 2 hours, or until the crust is golden brown and the filling is bubbling.
11. 11.
    Allow the Cipaille to cool for a few minutes before serving.

Treat your ingredients with care...

• Game meat — Ensure that the game meat is properly cleaned and trimmed of any excess fat or connective tissue before cubing it. This will help maintain the tenderness and flavor of the meat.
• Pie crust — If using store-bought pie crust, make sure to follow the package instructions for pre-baking or thawing, if required. If making homemade pie crust, chill the dough before rolling it out to achieve a flakier texture.

Tips & Tricks

• For a richer flavor, marinate the cubed meats in a mixture of red wine, garlic, and herbs for a few hours before cooking.
• Feel free to add other vegetables such as peas, corn, or celery to the filling for added texture and flavor.
• Leftover Cipaille can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Serve the Cipaille with a dollop of tangy cranberry sauce or a spoonful of spicy mustard for a delightful contrast of flavors.
• Experiment with different combinations of meats, such as wild boar or duck, to create your own unique version of Cipaille.

Serving advice

Serve the Cipaille warm, straight from the oven, as the aroma fills the room. Cut generous slices and plate them alongside a fresh green salad dressed with a light vinaigrette. The pie is best enjoyed with loved ones, creating lasting memories around the dinner table.

Presentation advice

To present the Cipaille beautifully, use a deep pie dish or a traditional casserole dish that showcases the layers of meat and vegetables. Cut a small decorative vent on the top crust to reveal the tantalizing filling. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for an elegant touch.