The holiday season is big at the scenic Pomeroy Kananaskis Mountain Lodge, where executive chef Eric Beaupre is busy making yule logs, meat pies, and of course, planning a massive turkey feast with all the best ingredients Alberta has to offer.  

Cloves, cranberries, sage these are all flavours that to Beaupre, represent Christmas in the mountains, and are also ingredients you can find locally. 

You can make something like carrot puree with maple syrup, and we have great local turkey here,” he says. “For me the whole point of the holidays is to take it slow, especially with food. With a turkey for example, take your time – don’t rush.” 

Putting an Alberta spin on a classic Quebecois dish, Beaupre’s recipe for cipaille, or layered meat pie, is sure to wow all your guests.

Rocky Mountain Meat Pie

Yield: 4-6 Servings


½ cup of salted pork belly

1 cup beef, cut in cubes

1 cup of lean elk, cut in cubes

1 cup moose, cut in cubes

3 cups potatoes, cut in cubes

¼ tsp allspice or five-spice powder

2 onions, minced

1 pie crust dough (homemade or premade)

To taste salt and pepper

*Note: You can substitute any of the meats for your meat of choice.

For centre dough:

2 cups all-purpose flour

2 Tbs butter

1 tsp baking powder

1/3 cup (80 mL) water

Pinch of salt


  1. Add meat, onion, and spices to a large bowl. Mix well, and refrigerate overnight.
  2. In another bowl, mix all ingredients for the centre dough (except the water) together with a fork or whisk. Gradually add water. Form dough into a ball, wrap in cling wrap, and place in fridge. 
  3. Preheat oven to 350º F. In a casserole dish (cast iron works best), line the bottom with a layer of meat. Place half of the potato cubes on top.
  4. Cut ball of centre dough in half (save the other half in the freezer for another recipe). Roll out dough until it’s the size you need to cover all the ingredients in the dish.
  5. Place dough on top of first layer of meat and potatoes. On top of the dough, layer the remaining meat and potatoes.
  6. Roll out the pie crust dough so it’s slightly bigger than your pot. Make a hole in the centre that’s roughly 2.5 cms around, and then lay dough overtop.
  7. Slowly pour about 2 cups (500 mL) water in the center of hole until it just slightly overflows. Tip: For more flavour, substitute water for beef broth.
  8. Cook in the oven until it comes to a boil. Reduce oven temperature to 250 º F and leave for approximately 3 to 4 hours, or until the top crust is a rich golden brown.

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