2 lb. beef
2 tbsp. butter
5 med onions, chopped
3 cups water
1 1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. garlic powder
1 1/2 cups carrots, sliced
1 cup potatoes, cubed
1 (10 oz.) pkg. frozen peas, thawed
1 can beef bouillon
1 1/2 cups water (cold)

Pastry:

1 cup flour
1/2 tsp. salt
1 cup shortening
2 tbsp. water

Brown beef in 2 tbsp. of butter thoroughly. Remove meat and sauté 1 medium chopped onion until tender. Return meat to the pot with onions and add 3 cups water. Stir in salt, pepper and garlic powder. Bring to a boil. Reduce to a simmer and cook for 45 minutes. Add carrots, potatoes and 4 medium chopped onions. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes. Pour in beef bouillon. Blend 1/4 cup flour and 1 1/2 cups cold water together until smooth; mix into beef and vegetables mixture and cook until thickened. Remove and pour mixture into a 2-quart casserole dish.

Pastry: Mix together and roll out onto a floured pastry board, enough to cover your baking dish. Cut slits in pastry.

Bake at 400°F for 40 minutes.