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Traditional three-meat pie
Traditional three-meat pie

Traditional three-meat pie

Preparation 45 min
Cooking time 1 h 40 min
Servings 4



  • 225 g (1/2 lb) each: small cubes grain-fed veal, turkey and lamb
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 250 ml (1 cup) each: diced carrots, minced celery
  • 2 bay leaves
  • 5 ml (1 tsp) dried thyme
  • 80 ml (1/3 cup) red wine


  • 15 ml (1 tbsp) butter
  • 22 ml (1 1/2 tbsp) flour
  • 310 ml (1 1/4 cups) chicken stock
  • 2 rolled dough pieces
  • 375 ml (1 1/2 cup) peeled potatoes, diced
  • Salt and pepper to taste
  • 1 egg, beaten


  1. Mix all ingredients from meat preparation.
  2. Keep refrigerated for 4 hours, then remove bay leaves.
  3. Melt butter in a saucepan, add flour and stock and whisk constantly.
  4. Bring to a boil and simmer until thick. Let rest until warm.
  5. Preheat oven to 175°C (350°F).
  6. Cover the bottom and sides of a 23 cm (10 in.) removable-bottom pan with the rolled dough.
  7. Mix meat preparation with potatoes and season generously.
  8. Spread in the pan, add sauce and cover with rolled dough. Make a few incisions in the dough.
  9. Brush with egg and cook at the center of the oven for 1h30.
  10. Let rest for 20 minutes before removing pan.
  11. Serve pie with green veggies.
Availability in stores