Lac-St-Jean Three-Meat Pie [camp fire]
From: Nicole, Quebec, Canada
Comments: A recipe that we like to prepare year after year.
If desired, add more ingredients.
This pie, excellent recipe, reheated over an open-fire, is served along with a crusty bread and a green salad, seasoned with a homemade or a bottled salad dressing.
Serve long with tea, coffee or a glass of red wine.
For best results, season prepared meat and potatoes on the night before serving; keep refrigerated, into an hermetic freezer bag, with a zipper.
Or thaw frozen mixture overnight, refrigerated.
We spend approximately 2 weeks camping and I can assure you that our neighbors are astonished to see what we cook over an open fire. They only light their fire in the evening but I prepare some food at any time, even when it rains; my husband makes sure that there always is some embers underneath. I also prepare spaghetti sauces, pancakes, French toasts, toasts, eggs, bacon, coffee, tea, boiled corn-on-the-cob over the open fire; I even warm-up some dish washing water over the open fire. What I need, according to the season, is a heavy cast-iron casserole, a frypan and a saucepan, the same ones that I use in my oven at home during the winter, that I wash and then dry using paper toweling or any old clean cloth that I will throw away before leaving.
It is REALLY IMPORTANT to have a heavy black cast-iron casserole with a lid, BBQ utensils and thick mits or pot holders. A cast-iron frypan are what you need to cook pancakes or French toasts and even some homemade French fries; a small cast-iron saucepan is perfect to boil vegetables and prepare a sauce, to reheat or prepare some oatmeal, to poach eggs....
As a rolling pin, you can use any clean empty bottle or any other round container such a clean can, label removed of course.
To cook over an open fire :
Prepare and light a wood log and briquet fire. Wait until fire is burned to embers. Using a metal shovel, shape a hole into the embers and lay some regular bricks over the bottom to be able to sit a casserole so that embers do not the bottom of the casserole.
Note : the intense heat that emanates will cook a meat pie, a pouding, even beans in approximately 1 hour [always check to see that the food does not stick to the bottom, nor burn; it is sometimes necessary to remove the casserole and arrange a wire rack in the fire before returning the casserole over the fire, after waiting for approximately 5 to 10 minutes - it will continue cooking].
If needed, add some briquets or wod logs to the fire.

Remove cooled bricks using a camping shovel or any other on-hand tool; leave to cool completely onto a wire rack.
If desired a cast-iron frypan or small saucepan, wrapped into al foil, can be used as a support to keep-warm or reheat.
Back home, clean and wrap frypan and saucepan for the next camping trip.
Servings: 2 to 4
  • 1 pound [454 g] small lean stewing beef cubes
  • 1 pound [454 g] small lean stewing veal cubes
  • 1 pound [454 g] small lean stewing pork cubes
  • 1 large yellow or red onion, diced
  • 4 to 5 potatoes, cubed
  • 1/2 to 3/4 cup [125 to 190 mL] beef broth concentrate
  • What's left of a red wine bottle [optional]
  • 1 bay leaf
  • Ground black or white pepper, to taste
  • Steak spices, to taste [optional]
  • 1 approximately 1/2-inch [1.3-cm] thick pie shell, as large as the inside of the casserole
  • Preheat campfire.
  • Arrange small stewing beef, veal and pork cubes into a cast-iron casserole.
  • Season meat cubes to taste with ground pepper and, if desired, with steak spices.
  • Well mix in onion dices, potato cubes, add bay leaf and sprinkle mixture to taste with pepper and, if desired, steak spices.
  • Reserving remaining liquids to add while cooking, pour just enough beef broth concentrate and, if desired red wine, into casserole to cover all ingredients.
  • Lay pie shell over ingredients and cut a hole into the middle to let steam out, and to be able to pour more liquids if needed while cooking.
  • Cover then transfer casserole into the centre of the fire, over really hot bricks.
  • Cook pie until dough is golden brown yet not black, and little crusty, for approximately 1 hour, according to the intensity of the fire.