I tried the recipe for Toddle House pie (Southern Sideboards-Mrs. Wilfred Cole)

While it tasted divine, mine was like pudding soup. The recipe is vague as to "how thick" it needs to be and how long you cook the mixture to get it that thick.

There is no thickening agent in this recipe that I can see.
Most others call for cornstarch or flour and egg yolks.

Has anyone else made this according to the recipe and had success?? If so, please share your experience.

Thanks