A traditional recipe from my region, best enjoyed during the holidays.


  • beef, cut in 2 cm cubes
  • pork, cut in 2 cm cubes
  • chicken breasts, cut in 2 cm cubes
  • 4 yellow onions, diced
  • 3 pâte brisée
  • potatoes, peeled and cut in 2 cm cubes
  • chicken broth
  • beef broth
  • 3 tsp table salt
  • 1 tsp pepper


  1. Mix meat, onions, salt and pepper together, and leave to marinate overnight.
  2. For convenience, you can also dice potatoes on the first day. Just let them rest in cold water overnight.
  3. Place dough at the bottom and on the sides of a well-buttered pot. You need a large 8 litre pot.
  4. Add the potatoes, onions and meat to the pot. It's easier if you mix them before adding them to the pot.
  5. Pour broths in equal part until the water level is 2-3 cm below the meat.
  6. Place dough over the pie. Make a 2 cm circle in the middle to let the heat out and watch the water level.
  7. Cook covered for 1 hour at 220ºC, and 6 hours at 135ºC. The water level should be at 75% after 4 hours, and at below 50% after 7 hours. When you take it out of the oven, the meat should soak up the remaining water.

Merci, Suzie!