2 lbs (1 kg) pork, cut into small cubes

2 lbs (1 kg) beef round steak, cut into small cubes

4 skinless and boneless chicken breast halves, cut into small cubes

3 large onions, chopped

5 lbs (2.5 kg) potatoes, peeled and diced

2 large rolled-out shortcrust pastry

Salt and pepper

Chicken broth

Preheat the oven to 200 °C (400°F).

In a large bowl, combine the meat, onions, and potatoes. Season with salt and pepper.

Line the bottom and sides of a large pot or roasting pan (Slightly larger than 23x13-cm / 9x5-inch) with one pie crust.

Add the meat and potato mixture. Add enough chicken broth to cover the meat. Cover with the second pie crust.

Cover and bake for about 1 hour or until the filling starts to boil.

Reduce the oven’s temperature to 170 °C (325 °F) and cook for about 3 hours. Add broth, as needed.

Reduce the oven’s temperature to 170 °C (300 °F) and cook for 1 to 2 hours.

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