Short crust recipe (below)
2 lbs. stewing beef
3 tbsp. oil
1 onion, chopped
2 tbsp. flour
1 can or 1 1/2 c. beef broth
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. Worcestershire sauce
1 bay leaf
1 jar small onions
1 egg yolk
1 tbsp. milk

In heavy pan or casserole brown meat in hot oil. Add onion and cook for 5 minutes. Add flour and add the broth gradually. Season with salt and pepper. Add Worcestershire sauce and bay leaf. Cover and simmer for 1 1/2 hours until beef is tender. Add jar of small onions. Transfer to deep 10 inch pie plate. Top with pastry. Cut a design deeply into pastry to allow steam to escape. Brush with egg yolk and milk glaze. Bake at 350 degrees for 35 minutes until beef is hot and pastry is golden brown.

SHORT CRUST PASTRY:

1 1/4 c. flour
1/4 tsp. salt
3 tbsp. butter in sm. pieces
3 tbsp. butter
3 tbsp. cold water

Combine flour, salt and butter. Blend butter with pastry blender or fingertips until butter is the size of very small peas. Blend in butter. Stir in water with fork adding 2 tablespoons first. Add only enough water to form dough into a ball. Wrap in wax paper and chill for 20 minutes before using. Roll on lightly floured board.