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Traditional Layered Meat Pie

8 to 10 portions


  • 3 onions, chopped
  • 3 garlic cloves, chopped
  • 1 celery stalk, diced
  • 15 ml (1 tbsp.) green peppercorns
  • 15 ml (1 tbsp.) fresh rosemary
  • 2 bay leaves
  • 250 ml (1 cup) red wine
  • 450 g (1 lb) cubes of each of your choice of 3 meats; bison, ostrich, veal, pork, venison, duck or horsemeat
  • 250 ml (1 cup) shredded St-Paulin From Here
  • 1 kg (2 lbs) pie dough
  • 1 kg (2 lbs) potatoes, diced
  • Salt and freshly ground pepper
  • 750 ml (3 cups) beef broth or your choice of other broth
  • 250 ml (1 cup) 15% cooking cream


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  • In a large bowl, combine onions, garlic, celery, green peppercorns, rosemary, bay leaves, red wine and meat cubes.
  • Marinate in refrigerator for 24 hours. Add cheese to pie dough.
  • Roll out a third of dough and set aside to cover meat pie.
  • Roll out remaining pie dough and cut into 2.5 cm (1 in.) wide strips.
  • Preheat oven to 400°F (200°C).
  • Drain meat and set aside. Strain marinade and set aside.
  • In a large, deep, rectangular baking dish, arrange successive layers of meat, potatoes and dough strips. Add salt and pepper each layer to taste.
  • Cover with pie dough top crust.
  • Make small incisions in dough and cut a 2.5 cm (1 in.) hole in centre.
  • In a large measuring cup, combine marinade with broth. Pour into hole to cover ingredients under top crust.
  • Cover and bake for 15 minutes then lower oven temperature to 225°F (110°C) and continue baking for 8 hours.
  • Check doneness regularly and add more liquid if necessary.
  • Pour cream in hole for last 10 minutes of baking.

You can use these cheeses for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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