Cipaille Pot Pie - cooking recipe

Ingredients

2 lbs beef, cut in cubes
2 lbs chicken, chicken cut in cubes
2 lbs pork, cut in cubes
4 onions, finely chopped
4 cups potatoes, cut in cubes
4 cups chicken bouillon, app
1 teaspoon salt
1/2 teaspoon pepper
2 large uncooked pastry dough

Preparation

Preheat oven 400\u00b0F.
Combine onions and cubed meats; set aside.
Line large casserole or large roast pan with rolled out pasty dough.
Layer ingredients in prepared pan.
Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
Cover with pastry; Make a hole on center of pie to let steam escape.
Cover pan with foil.
Bake for 1 hour.
Reduce meat to 250\u00b0F and continue cooking another 5 hours.
Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
This will be hit!