Caro’s Cipaille Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Filling:

• About 520 grams of lamb cubes
• About 600 grams of pork cubes
• About 520 grams of chicken cubes
• 250 ml (1 cup) white wine
• 375 ml (1 1/2 cups) chicken stock
• 10 ml (2 tsp) salt
• 1 ml (1/4 tsp) pepper
• 10 ml (2 tsp) fresh thyme
• 7.5 ml (1 1/2 tsps) finely chopped fresh rosemary
• 1 litre (4 cups) yellow potatoes, cut into small cubes
• 2.5 ml (1/2 tsp) salt
• 30 ml (2 tbsp) olive oil
• 2 onions, finely chopped
• 2 containers of fresh mushrooms, thinly sliced
• 2.5 ml (1/2 tsp) salt

For the crust:

Double my recipe for olive oil pie crust
or
The recipe for my clarified oil and butter pie crust (if you can have clarified butter, which is also hypotoxic)
ou
2 packs of our pie crust mix

PREPARATION

1. Prepare the pie dough according to the desired recipe and put it in the refrigerator the day before.
2. Cut the meat into small cubes and put it in a large bowl.  Add white wine, chicken broth, salt and pepper and herbs.  Toss well.
3. Let rest for 30 minutes or overnight in the refrigerator (this allows you to make your cipaille in 2 steps).
4. Then add the cubed potatoes and the extra 1/2 tsp of salt.  Stir again.
5. In a frying pan, brown onions in olive oil for about two minutes.  Then add the mushrooms and salt and continue to cook over low heat until the mushrooms are tender, while losing excess water (do not roast them).
6. Add the vegetables to the cipaille mixture and stir again.

Assembling the cipaille:

1. Roll the pie dough to be about 1/4 inch thick. Line the bottom and sides of your roasting pan.
2. Spread the bottom with one-third of the cipaille mixture.
3. Cover with dough cut to the size of your roasting pan (use the lid to have your perfect cookie cutter).
4. Place another third of the mixture on top of this layer, then cover with another crust layer.
5. Pour in the remaining mixture of the cipaille and cover with another crust still 1/4 inch thick.   Seal the sides well and make incisions on top.  Brush, if desired, with a beaten egg and decorate with cookie cutters (see photograph).
6. Bake in the oven, without the lid, at 300 °F (150 °C) on the bottom rack.
7. After 2 and a half hours of cooking, put on the lid and continue cooking for another hour and a half.
8. Remove the lid and finish cooking with an additional 30 minutes, until the crust is golden brown.
9. Remove from oven, let stand for about 15 minutes and serve!