Ingredients

• 500 g beef, cubed
• 500 g pork, cubed
• 500 g veal, cubed(or moose or deer)
• 1 kg potatoes, peeled and cubed
• 2 onions, chopped
• 1 Shortcrust pastry for lining and covering(double quantity)
• 500 ml chicken broth
• 1 Salt, pepper, savory, and allspice

Instructions

1. 1

   Mix all cubed meats with the onions and seasonings.

2. 2

   Line a large deep dish (or Dutch oven) with the shortcrust pastry.

3. 3

   Alternate layers of meat and potatoes.

4. 4

   Pour in the broth until halfway up.

5. 5

   Cover with the second pastry sheet and seal the edges. Make incisions on top.

6. 6

   Bake at 200°C (400°F) for 30 minutes, then reduce to 135°C (275°F) and cook for 4 to 5 hours.