A towering, layered casserole of seasoned beef, chicken, and vegetables separated by thin pastry sheets, slow-baked until the flavours meld into pure comfort.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep cast iron pot
Garnishes: fresh thyme
Accompaniments: pickled vegetables, crusty bread
Instructions
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1
Season beef and chicken cubes with salt, pepper, and savoury. Let marinate 1 hour.
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2
Roll pastry dough thin and cut into rounds to fit your pot.
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3
Layer: pastry, beef, onions, potatoes — pastry, chicken, carrots, potatoes — repeat.
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4
Pour beef broth over layers until it just reaches the top layer.
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5
Cover tightly and bake at 150C (300F) for 3-4 hours until meat is fork-tender and pastry has absorbed the juices.
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6
Rest 15 min. Scoop deep to get all the layers in each serving.
Did You Know?
The name cipaille may derive from "six pates" (six crusts), referring to the many pastry layers in the traditional version.
Chef's Notes
Equipment Tips
- large deep pot or Dutch oven
- rolling pin
- sharp knife
Garnishing
fresh thyme
Accompaniments
pickled vegetables, crusty bread
The Story Behind Cipaille
Cipaille is one of Quebec's oldest dishes, created by early French settlers who layered whatever meats and game were available between sheets of pastry. This communal, slow-cooked casserole fed large families during harsh winters and remains a cherished holiday tradition in rural Quebec.
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