2 onions, chopped

2 carrots, peeled and thinly sliced

Marjoram, savory and thyme, to taste (or, alternatively, dried Herbes de Provence)

1 bay leaf

1 stalk celery, sliced

3 cloves garlic, crushed

2 cups (500 ml) white wine

Salt and pepper

In a large bowl, combine all of the marinade ingredients. Add the meat, except for the bacon, cover and let marinate overnight in the refrigerator.

With the rack in the lowest position, preheat the oven to 180 °C (350 °F).

In a large saucepan, brown the bacon and add to meat mixture. Set aside.

Roll out the dough. Line a heavy 2.5 litres (10 cups) saucepan with 1 sheet of dough. Cover with a layer of meat and a layer of potatoes. Repeat until the pan is full (it will need about 4 layers of meat and 3 layers of potatoes). Pour the remaining marinade and the broth over the meat.

Cover with the remaining pastry dough. Make a hole in the centre of the pie. Place an aluminum foil funnel, 2.5-cm (1-inch) deep, to prevent the juices from overflowing. Decorate the pie with the leftover dough. Bake for 1 hour, reduce the oven’s temperature to 120 °C (250 °F). Bake for another 4 hours. If the pie gets too dark, cover with aluminum foil.

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