1 1/2 lbs. beef chuck or rump
2 tbsp. shortening
1 tsp. salt
4 med. potatoes
5 med. carrots
1 med. onion
Salt and pepper
Plain pastry for crust or biscuit dough

Cut beef in 1 inch cubes. Brown lightly and cover with boiling water and simmer 30 to 45 minutes or until done. Wash, pare and dice potatoes, scrape and dice carrots and peel and slice onion; add to meat with more boiling water if needed and simmer until tender.

To thicken the gravy, stir in flour and water to desired thickness. Add salt and pepper to suit taste. Bring to boil and pour in buttered casserole. Cover with pastry gashed in several places. Bake in moderately hot oven 425 degrees about 15 minutes until golden brown. 5 servings.