Name: Sportsman’s Meat Pie
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: 3 lb (1.4 kg) beef sirloin or top round, cut into 1/4-inch (1/2-cm) thick slices (see note); 1 onion, thinly sliced; 1/4 cup (60 ml) butter, diced; 1 1/2 teaspoons (7.5 ml) Provence herbs; 3 17 x 12-inch (43 x 30-cm) thinly rolled pie dough, see recipe; 1 1/2 cups (375 ml) beef broth, approximately; Salt and pepper

Note from Ricardo

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.

Sportsman’s Meat Pie

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note