1 1/2 lbs. lean beef, round or chuck, cut into pieces
1 lg. onion
1 clove garlic
1 carrot, sliced
1/2 c. peas
1 potato, cubed
1 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 or 2 tsp. lemon juice
Salt & pepper
Pastry for 1 crust
1 bouillon cube (or 1 tsp.)
Sm. amount of oil to brown meat

In a skillet, brown the meat in oil. Add onions and garlic and saute until soft. Add enough water to just cover meat. Add Worcestershire sauce and lemon juice. Add bouillon and let simmer for about 45 minutes. May be necessary to add more water. Stir often. Add carrots and potatoes and let cook until almost done. Add ketchup and peas. Thicken gravy with a small amount of cornstarch (1 tablespoon with water). Taste for salt and add pepper. Place in a greased casserole.

While meat is cooking, prepare the crust just to cover the casserole to be used. Put on a cookie tin and bake at 400 degrees until almost done. When ready to put the filled casserole in the oven, cover with the crust and sprinkle with paprika. Bake for about 1/2 hour at 325 degrees.