Ingredients

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/3 lb lard
• 2/3-3/4 cup cold water
• 2 1/2 lbs beef shoulder
• 5 cups potatoes, cut in small thin pieces
• 1 cup onion, coarsely chopped
• 1/3 cup suet, finely chopped
• 1 1/2 teaspoons salt
• scant 1/3 tsp black pepper

Instructions

1. First prepare the crust. Combine the flour and salt and work in the lard. Add 2/3 cup water (more if necessary) until dough holds together. Knead well and form into a ball. Refrigerate until needed. Then prepare the filling. Remove bone, gristle, and membranes from the meat and cut into 1/2 inch cubes. Combine the meat, potatoes, onions, and suet. Add the salt and pepper, mixing it in well. On a well-floured board roll out the dough into a circle approximately 16 inches in diameter. Place circle onto baking sheet with half of circle lapping over edge of pan. Place the filling onto the circle, keeping the mixture 1 inch from the edges and as straight as possible. Moisten the 1 inch edges with water and with a quick, careful motion flip lapping side over. Press edges together well, then fold over 1/2 inch and pinch to seal well. make 3 cuts in top cruse to allow steam to escape. Bake at 350 degrees F for 2 hours. Use 4 large spatulas to lift onto serving platter. Serves 6-8.