PASTRY:

1 1/2 c. sifted flour
1 tsp. salt
1/2 c. Crisco
3 tbsp. water

Sift flour and salt into bowl. Remove 1/4 cup flour. Cut Crisco into remaining flour until the pieces are the size of peas. Make a paste of 1/4 cup flour and water and add to Crisco flour mixture. Mix and shape into a ball. Roll pastry 1/8 inch thick. Prick steam vents in pastry and place on top of meat filling in casserole. Turn edge under. Flute with fingers or fork. Bake in hot oven (425°F) for 20 to 25 minutes.

FILLING:

1/3 c. Crisco
1/4 c. flour
1 tbsp. salt
1/2 c. sliced onions
1 1/2 lbs. beef cut into 1 inch cubes
2 c. water
1 tbsp. water
1 tbsp. Worcestershire sauce
4 c. diced raw veg., carrots, celery, potatoes

Dredge beef cubes in flour. Brown beef and onions in Crisco. When well browned, add water, vegetables and seasonings. Cover and cook over low heat until vegetables are tender, about 30 minutes. Place in casserole and top with pastry.