Sportsman’s Meat Pie
Sportsman’s Meat Pie
Open in full-screen mode

Sportsman’s Meat Pie

30 MIN
2 H 15 MIN



  1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  2. Oil the bottom of a 33 X 20-cm (13 x 8-inch) baking dish or with a 4 litres (6 cups) capacity. Line the bottom of the pan with one third of the sliced meat, overlapping. Add one third of each; onion, butter and herbs. Season with salt and pepper. Add a layer of pastry and let it overhang on each side. Repeat with the remaining ingredients, ending up with three layers. Using a small knife, cut the overhanging dough at the rim of the dish. Fold the excess dough inward to seal the pie.
  3. Cut slots through the pie. Gently pour the broth into the slots until it gets to the meat level. Bake for approximately 2 hours 15 minutes or until the crust is golden brown. Add broth during cooking if necessary. Allow to cool 15 minutes and serve.


This recipe comes from Manon Beaudry, our sales and marketing director, who prepares this pie for post-matches for dinner for her son, Felix. This dish, a kind of simplified “Cipaille” can wait in the oven. Ask your butcher to cut the meat for you, because it would be difficult to obtain as thin slices at home.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.