Note: The meat must be prepared the day before in order to taste right.
Ingredients
- 3 lbs (1.4 kg) lean pork, finely diced
- 2 lbs (900 g) beef, diced
- 1 lb (454 g) chicken breasts, diced
- 2 onions, chopped
- Salt and pepper
- 6 lbs (2.7 kg) potatoes, finely diced
- 1 1/2 lbs (675) pie dough
- 8 cups (2 L) chicken stock, hot
Steps
- n a large bowl, combine all the meat.
- Add 2 chopped onions and some pepper. Do not salt right away as it will harden the meat. The salt will be added tomorrow. Cover the meat and leave it in the refrigerator overnight.
- Prepare the potatoes and cover in water overnight. It is not necessary to refrigerate.
- The following day, line the sides, but not the bottom, of a large roasting pan with pie dough. Let the dough hang over the sides.
- Alternate a layer of meat, a layer of potato, then salt. Repeat until there is no more meat or potatoes.
- Cover with thick layer of dough and poke a hole. Cover the layers with the stock.
- Cover and bake at 375 F (190 C) for one hour, then at 250 F (120 C) for 5 to 6 hours.
- Remove the cover for the last 45 minutes of baking to brown the top of the dough.
