6-8 potatoes, peeled and sliced (hold in water until used)
2-3 c. onions, white or yellow, chopped (hold in water)
2-3 lb. tender steak or roast, cut into 1-2 inch cubes
1/4 to 1/2 c. water
Pat of butter
Salt and pepper to taste
2 unbaked pie crusts (one much larger for top)

Place one pie crust in 9 or 10-inch pie dish. Place a generous layer of sliced potatoes, next cubed meat and then onions. Sprinkle with salt and pepper to taste. Repeat this 3 times to create 3 layers. Layer until heaped, as they cook down. Moisten rim of crust and cover with large crust. Seal well, as they tend to leak and dry out (not good). Poke hole in center top and place pat of butter inside and then pour in water.

Bake at 350 degrees for at least 1 3/4 hours (last 1/2 hour at 325 degrees) in middle of oven. If too brown, cover with foil and keep baking. You may want foil under pie plate in case they leak. When done, cover with foil to keep in steam. Serve with tomatoes, coleslaw and catsup (optional).