Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Traditional Layered Meat Pie
2013-08-06
https://api2.metro.ca/userfiles/image/recipes/pate-etage-antan-5468.jpg
PT20M
PT8H15M
PT32H35M
In a large bowl, combine onions, garlic, celery, green peppercorns, rosemary, bay leaves, red wine and cubed meat. Marinate in refrigerator for 24 hours.Add the 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 1 inch ( 2.5 cm) 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.Salt and pepper each layer to taste. Cover with pie dough top crust.Make small incisions in dough and cut a 1 inch ( 2.5 cm) 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.
10
Féd. producteurs de lait du Québec
3
17
5
1
3 onion, chopped
3 garlic cloves, chopped
1 celery stalk, diced
1 Tbsp. (15 mL) green peppercorns
1 Tbsp. (15 mL) fresh rosemary
2 bay leaves
1 cup (250 mL) red wine
1 lb (454 g) cubes of each of these 3 meats: beef, pork and duck
1 cup (250 mL) shredded St-Paulin cheese from here
2 lb (1 kg) Pie dough
2 lb (1 kg) potato, cubed
To taste salt and freshly ground pepper
3 cups (750 mL) beef broth or your choice of other broth
1 cup (250 mL) 15% cooking cream
Traditional Layered Meat Pie
10
servings
0:20
Preparation
8:15
COOKING
32:35
TOTAL TIME
Ingredients
-
3
onion, chopped
-
3
garlic cloves, chopped
-
1
celery stalk, diced
-
1 Tbsp.
(15 mL)green peppercorns
-
1 Tbsp.
(15 mL)fresh rosemary
-
2
bay leaves
-
1 cup
(250 mL)red wine
-
1 lb
(454 g)cubes of each of these 3 meats: beef, pork and duck
-
1 cup
(250 mL)shredded St-Paulin cheese from here
-
2 lb
(1 kg)Pie dough
-
2 lb
(1 kg)potato, cubed
-
To taste salt and freshly ground pepper
-
3 cups
(750 mL)beef broth or your choice of other broth
-
1 cup
(250 mL)15% cooking cream
Preparation
In a large bowl, combine onions, garlic, celery, green peppercorns, rosemary, bay leaves, red wine and cubed meat. Marinate in refrigerator for 24 hours.
Add the 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 1 inch ( 2.5 cm) 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.
Salt and pepper each layer to taste. Cover with pie dough top crust.
Make small incisions in dough and cut a 1 inch ( 2.5 cm) 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.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
