“Six Pâtes” Meat Pie with a Bread Crust

Prep time: 1 hour
Cooking time: 3 hours
6 portions

Ingredients

Crust:

Filling:

908 g your choice of braising meat (beef shoulder, bison, boar, venison, duck, or other)
1 medium yellow onion, peeled and cut into 1 cm cubes
2 large carrots, sliced into rounds
4 large potatoes, peeled and cut into small cubes
2 tbsp Italian parsley, chopped
½ tsp celery seed
½ tsp ground marjoram
¼ tsp ground nutmeg
1 pinch ground cinnamon
1 pinch ground clove
2 tbsp all-purpose flour
1 cup full-bodied red wine
1 cup chicken broth
Fresh ground salt and pepper
1 egg, beaten with 30 ml (2 tbsp) water, to gloss the crust

Pie crust:

Combine the breadcrumbs, flour, butter, and salt until well-blended.
Make a well in the middle of the dry mixture. Add water and work the mixture into a dough.
Let rest in the refrigerator for one hour.

Filling:

Place all the ingredients in a zip-top plastic bag or an airtight container: meat, onions, carrots, potatoes, parsley, celery seeds, marjoram, nutmeg, cinnamon, clove, flour, red wine, chicken broth.
Let the meat marinate for 12 to 24 hours.
Preheat the oven to 375º F.
Place the meat into a cast iron Dutch oven.
On a lightly floured work surface, roll out the dough into a disk shape slightly larger than the Dutch oven.
Place the dough over the filling and fold it over the sides of the Dutch oven. Using scissors, cut a hole in the centre of the dough to let steam escape.
Cook uncovered for 1 hour. Take out the Dutch oven. Lower the temperature to 300º F. Cover the Dutch oven with aluminium foil and cook for another 3 hours. If the meat seems dry halfway through the cooking time, add some chicken broth.
Remove the aluminium foil and continue cooking for about an hour or until the crust is golden.

*Recipe courtesy of Ann-Rika Martin