INGREDIENTS

From 1.5 to 2 kg of potatoes

3 onions

1 kg of meat, which must necessarily have a buttock or pork shoulder (preferably a buttock), then optionally lean beef, chicken breasts, or better game.

1 liter of chicken broth

15 to 20 g of pork or salted bacon in cubes

Salt and pepper

1/3 cup of beef broth

1 kg of homemade pie dough

PREPARATION:

Prepare the dough according to an ordinary recipe and chill.

Cut the meat into small cubes.

Cut the potatoes into cubes, chop the onions finely.

Slice the bacon or the slice thinly.

Mix all the ingredients, except the dough and the broths, in a bowl, salt and pepper.

Spread 2/3 of the dough on the bottom and sides of a large cast iron pot.

Repeat twice if you miss your shot the bottom of the dough must be waterproof.

Preheat your oven to 125 ° C, add the filling to a height of 4 cm from the rim, and stir in the chicken and beef broth.

Cover the remaining dough making sure there are no holes, otherwise the broth will evaporate during cooking, repair the holes with milk if necessary.

Cook for eight hours, remove the lid and return to the oven 45 minutes for the dough to be golden brown.

You can prepare this pie in advance and freeze it but cook it then 12 to 13 hours without thawing.