2 lbs. stewing beef
6 med. potatoes
Pot pie dough
2 onions
Chopped parsley
Salt and pepper

Cut the beef into 1-inch cubes. Cover with water, season and cook until tender. Peel potatoes, cut in 1/4 inch slices and slice onion. Into the hot broth, drop layers of potatoes, onions, a sprinkling of parsley and dough squares alternately, ending with dough on top. Cover and boil for 20 minutes. Stir meat through pot pie.

POT PIE DOUGH:

To 2 cups of flour, add a little salt, 1 egg, beaten, and enough milk to make a stiff dough. Roll out thin (1/8 inch) on floured board and cut into 2-inch squares.

A good variation: Substitute ham or ham hocks.