Note: Not many Montrealers seem to know about this dish. I made it for a friend and he adores it. The recipe calls for the same quantity of meat and potatoes.
Ingredients
- 10 oz (285 g) beef, cubed
- 10 oz (285 g) chicken, cubed
- 10 oz (285 g) pork, cubed
- Salt, to taste
- Pepper, to taste
- Celery salt, to taste
- 2 onions, finely chopped
- 2 rolled-out pastry sheets
- 4 cups (1 L) potatoes, cubed
- 1 cup (250 mL) chicken stock
Steps
- Combine the meats with the onions and spices. Cover with plastic wrap and refrigerate overnight.
- The following day, place a layer of meat, then potato, then pastry sheet cut into 2-inch by 4-inch (5 cm by 10 cm) strips into a Dutch oven. Repeat.
- Leave an opening in the centre so steam can escape.
- Cover with chicken stock, up to the top of the dough.
- Cover and bake at 250 F (120 C) for 8 to 10 hours, adding stock as necessary.
- Serve with beets, fresh bread and green salad, if desired.
