Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Multi Meat Pie derived from a traditional Canadian recipe
This dish is something we used to make towards the end of the week in R.A.F messes (restaurants!) it does take a bit of prep, but you can effectively use any fresh meat you have leftover and put it to great use and it is effectively a whole meal in one dish.
- 900g boneless chicken thighs, diced.
- 900g beef stewing steak, diced
- 900g pork fillet, diced
- 4 onions, chopped
- 115g sliced ham
- 350g potatoes, peeled, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 450ml chicken stock
- 500g short crust pastry (ready made or homemade)
- Place the chicken, beef and pork in a large bowl. Stir in onions. Cover and refrigerate overnight.
- Using a 3 litre ovenproof dish (with a lid) arrange the ham evenly in the bottom.
- Then layer with one-third of the meat mixture and one-third of the potatoes; season with salt and pepper.
- Roll out half of the pastry a little bit thicker than for a normal pastry case and arrange on the potato layer, cutting a small hole in the middle.
- Repeat with 2 more layers each of meat mix and potatoes, seasoned with salt and pepper.
- Cover with remaining pastry and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
- Bake at 200 C / Gas 6 for 45 minutes or until liquid simmers. Reduce temperature to 120 C / Gas 1/2. Bake for 5 to 6 hours more or until top crust is a rich golden brown.
If you don’t have time or forget to leave the meat mix in the fridge overnight then simply pan fry all the meat and onion together for 5 or 6 mins to help the flavors infuse.
You can omit the inside layer of Pastry if you prefer a lighter dish.