INGREDIENTS

1 ½ lb. chopped beef in large pieces

1 ½ lb. chopped pork in large pieces

1 ½ lb. chopped veal chunks

3 chopped chicken breasts in chunks

1/2 cup of beef Bovril

2 large chopped onions

Salt and pepper

Water

Tile potatoes (10 to 15 lbs)

DOUGH

1 pound of melted fat in a small pot - pour into a mixing bowl.

Add as much milk by trusting the mark that left the fat in the pot.

Then add:

3 cups of flour

6 tbsp. baking powder

2 tbsp. salt

WELL MIX WITH A DOUGH KNIFE (the kind of knife made in half-moon with several blades side by side).

Add 3 more cups of flour and WELL MIX WITH A DOUGH KNIFE.

Add flour if the dough is not firm enough.

PREPARATION

2- Tile the potatoes: When I peel the potatoes, I put them in the lid in cold water so that they do not blush, I know if I have enough, I fill my lid with potatoes ¾ . Once peeled, I wash them properly and I put them in cold water, always in the lid and then I make my tiles.

3- Roll an immense rectangle of dough and place it in the bottom of the roasting pan so that the sides are covered with dough too.

4- Mix the potatoes and meat in the lid and empty everything in the bottom covered with dough. Add water so that everything is soaked.

5- Cover with another rectangle of dough so as to form a big pie. Make incisions on the top so that the steam is released.

6- Cover and place in preheated oven at 350 ° F on the bottom rack for one hour. Then reduce the oven to 250 ° F and cook, still covered, for at least 7 hours. After that, cook another hour at 300 ° F by removing the lid to brown the top.