1 cup butter, softened
3/4 cup packed light brown sugar
2 tablespoons evaporated milk
1 1/2 cups water
4 cups sliced potato
In a large saucepan, heat butter over medium heat; cook, stirring constantly, until light and fluffy. Remove from heat. Mix together brown sugar and evaporated milk until the mixture is smooth. Stir in the water and potato, whisking constantly. Chill and cool slightly.
Place meat in a large skillet or deep skillet, browning slightly. Remove from skillet and set aside. Sprinkle mixture around the edges of the pie shell, place filling in top of meat. Refrigerate at least 2 hours before serving. Garnish with poppy seeds before serving.