Meat and Tomato Pie

From 1916:

This dish presents an excellent way of using up small quantities of either cold beef or cold mutton. If fresh tomatoes are used, peel and slice them; if canned, drain off the liquid.
Place a layer of tomato in a baking dish, then a layer of sliced meat, and over the two dredge flour, pepper and salt; repeat until the dish is nearly full, then put in an extra layer of tomato and cover the whole with a layer of pastry or of bread or cracker crumbs.
When the quantity of meat is small it may be “helped out” by boiled potatoes or other suitable vegetables. A few oysters or mushrooms improve the flavor, especially when beef is used.
The pie will need to be baked from half an hour to an hour, according to its size and the heat of the oven.