1 c. chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 c. beef broth
1/2 c. A.1. Steak Sauce
3 c. diced cooked steak (about 1 1/2 lbs.)
2 c. frozen peas and carrots, thawed
Prepared pastry for 2-crust pie

In 2-quart saucepan, over medium-high heat, cook onion in butter until tender. Blend in flour; cook for 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots.

Spoon mixture evenly into 4 (16 ounce) ovenproof individual casseroles. Roll out and cut pastry crust to fit over casseroles. Seal crusts to edges of casseroles. Slit tops of crusts to vent. Bake at 400 degrees for 25 minutes or until golden brown. Serve warm. Makes 4 servings.