This recipe was handed down to me by my ex-mother-in-law over 50 years ago. She told me that the recipe went back to the 1940's. Don't let the cooking time scare you. The beef is just slow boilin' for two hours:) Adjust veggies and seasonings to your taste. This is the basic recipe. Of course, I use the prepared pastry shell most of the time but your original pastry crust would be wonderful. Enjoy!