Cipaille de Roch Voisine

Name: Cipaille de Roch Voisine
Prep time: 45 min
Cook time: 240 min
Total time: 305 min
Yield: 8 portions
Cuisine: Quebecois
Ingredients: 500 g grams beef stew meat (cut into cubes); 500 g grams pork shoulder (cut into cubes); 500 g grams chicken thighs (boneless, cut into cubes); 2 cups potatoes (peeled and diced); 1 cup carrots (peeled and sliced); 1 cup celery (sliced); 1 large onion (chopped); 2 cups beef broth; 1 teaspoon thyme (dried); 1 teaspoon rosemary (dried); 1 teaspoon salt; 1/2 teaspoon pepper; 4 cups all-purpose flour; 1 cup butter (cold, cut into pieces); 1 teaspoon salt; 1 cup water (cold)

305 min 8 portions Medium

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Cipaille de Roch Voisine

Discover the rich and hearty Cipaille de Roch Voisine, a traditional Québécois meat pie casserole packed with layers of flavourful meats and vegetables.

Prep

45 min

Cook

240 min

Total

305 min

Servings

Difficulty

Medium

Cipaille, also known as 'cipâte' or 'six-pâtes', is a traditional Québécois dish that showcases the region’s rich culinary heritage. This hearty casserole is a layered meat pie, typically made with a variety of meats, root vegetables, and a savoury broth. The name 'cipaille' is believed to be derived from 'six-pâtes', referring to the multiple layers of pastry and filling. Roch Voisine, a celebrated Canadian singer and cultural icon, has a version of this dish that’s particularly beloved in Québec. His recipe is known for its comforting layers of tender meats and vegetables, encased in a flaky pastry crust. Perfect for cold winter days, this dish is a true celebration of Québec’s warmth and hospitality.

Ingredients

Servings

For the Filling

For the Dough

Instructions

Prepare the dough

In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until dough holds together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pro tip: Keep ingredients cold for a flaky crust.

Prepare the filling

In a large bowl, combine beef, pork, chicken, potatoes, carrots, celery, onion, thyme, rosemary, salt, and pepper. Mix thoroughly to distribute the seasoning.

Pro tip: Ensure meat is cubed evenly for uniform cooking.

Assemble the cipaille

Preheat oven to 325°F (165°C). Roll out one dough disk to fit a deep baking dish. Layer half the meat mixture, cover with a layer of dough, then the remaining meat mixture. Top with the remaining rolled-out dough, sealing the edges well.

Pro tip: Cut slits in the top dough for steam to escape.

Add the broth

Pour beef broth slowly into the dish, allowing it to seep through the layers. Cover the dish with aluminum foil.

Pro tip: Ensure broth is evenly distributed for moist layers.

Bake the cipaille

Place the covered dish in the oven and bake for 3.5 to 4 hours, or until meats are tender and the pastry is golden brown.

Pro tip: Check the liquid level occasionally, adding more broth if necessary.

Rest and serve

Remove the cipaille from the oven and let it rest for at least 20 minutes before serving. This allows the juices to redistribute.

Pro tip: Resting also makes it easier to slice and serve.

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Tips & Tricks

<ul><li>Use a mix of meats for a rich flavour.</li><li>Ensure the dough is well-sealed to retain moisture.</li><li>Let it rest after baking for easier slicing.</li></ul>

Serving Suggestions

Cipaille de Roch Voisine is best enjoyed with a side of green salad or roasted vegetables to balance its rich flavours. A robust red wine pairs beautifully with the dish, enhancing the depth of the meats. For make-ahead convenience, prepare the cipaille up to the baking step and refrigerate overnight. It can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.