1. Preheat oven 400°F. 2. Combine onions and cubed meats; set aside. 3. Line large casserole or large roast pan with rolled out pasty dough. 4. Layer ingredients in prepared pan. 5. 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. 6. Cover with pastry; Make a hole on center of pie to let steam escape. 7. Cover pan with foil. 8. Bake for 1 hour. 9. Reduce meat to 250°F and continue cooking another 5 hours. 10. Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary. 11. Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier. 12. Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans. 13. This will be hit! ---------------------------------------------------------------------------
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Ingredients
