Cube potatoes, carrots, onions and a little celery, leftover beef, chicken, turkey or lamb may be used.

In a pan that can be used on top of the stove, place a layer of vegetables mixed, a layer of meat, a layer of vegetables and a layer of cubed meat. Pour over either meat broth, diluted gravy or canned broth, diluted gravy to about 3/4 the depth of the pan.

Cover all with pie dough squares or strips to cover completely. Cook slowly on top of the stove until vegetables poke almost tender with a fork through the crust. Bake in oven at 450 degrees until crust is nicely browned. Cooking it first on top of the stove allows the juice to sink into the crust first.

This recipe can be made in any amount, to serve any size group of people. It tastes just as good the next day warmed over. Serve with stewed tomatoes and cole slaw for a real Pennsylvania German dinner.