• 908 gr (2 lbs) pork cut into small cubes
  • 908 gr (2 lbs) beef cut into small cubes
  • 908 gr (2 lbs) chicken cut into small cubes
  • 1 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 10 ml (2 tsp) meat pie spices
  • Salt and pepper
  • 908 g (2 lbs), homemade or commercial shortcrust pastry
  • 1,8 kg (4 lbs) potapoes, peeled and cut into cubes the same size as the meat
  • 750 ml (3 cups) beef broth
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  • In a large bowl, mix the cubes of meat, leeks, spices and rosemary. Salt and pepper to taste. Cover and macerate in the refrigerator for 12 hours.
  • Preheat the oven to 180 ºC (350 ºF).
  • Prepare the potatoes cubes.
  • Roll the shortcrust pastry on a surface dusted with flour and cut il into 4 cm x 4 cm (1 1/2 in. x 1 1/2 in) squares. Set aside.
  • Couvrir et enfourner 7 heures. Découvrir et laisser cuire 30 à 40 minutes supplémentaires ou jusqu'à ce que la pâte soit bien dorée.
  • In a deep casserole, place successive layers of meat, a layer of potatoes and shortcrust pastry sqares. Pour the beef broth over the six-pâte, covering it completely. Cover and place in the oven for 3 hours. Remove the cover and cook for an additional 30 to 45 min. until the crust is golden brown.

Chef's notes