| 1 | In a 5 quart dutch oven, over medium high heat, in 2 tbsp. hot salad oil cook beef chunks, one third at a time, until well browned on all sides removing to bowl as pieces brown. |
| 2 | Reduce heat to medium; in 1 more tbsp oil, cook onion until almost tender, stirring occasionally. |
| 3 | Stir in beef broth, worcstershire sauce salt, pepper and ?cup water. |
| 4 | Return meat to dutch oven; over high heat heat to boiling. |
| 5 | Reduce heat to low; cover and let simmer for 45 minutes. |
| 6 | While meat is simmering, peel and cut sweet potatoes into 1 inch chunks. |
| 7 | When meat is done, add sweet potatoes, cook 20 minutes longer. |
| 8 | Meanwhile, prepare oat-bran pastery (see below for recipe). |
| 9 | Skim fat off liquid in dutch oven, if any. |
| 10 | In a cup mix 2 tbsps water and the flour. |
| 11 | Gradually stir flour mix into liquid in pan; cooking until mixture starts to thicken. |
| 12 | Stir in frozen peas and cook till warmed. |
| 13 | Spoon beef mixture into a 2 quart casserole dish. |
| 14 | Preheat oven to 425 °F. |
| 15 | Roll pastery into a round, 1" larger than the casserole. |
| 16 | Place pastry, loosely over mixture. |
| 17 | With kitchen shears trim edges, leaving 1" overhang. |
| 18 | Fold overhang under and press gently all around casserole. |
| 19 | With a knife, cut several slits in pastry to let steam escape. |
| 20 | Roll and cut remaining dough into shapes to decorate the top of the casserole. |
| 21 | Brush with egg. |
| 22 | Bake at 425 deg f. for 15 minutes. |
| 23 | Oat-bran pastry: in a medium bowl, stir 1 cup flour, ?cup oat-bran, 1 teaspoon baking powder and ?teaspoon salt. |
| 24 | With a pastry blender, cut in 6 tablespoons butter until mixture resembles coarse crumbs. |
| 25 | Sprinkle 3 to 4 tablespoons milk, 1 tbsp at a time, over mixture, mixing with a fork after each addition. |
| 26 | Pastry needs only enough milk to hold together. |
| 27 | Shape into ball and wrap with plastic wrap. |
| 28 | Refrigerate 15 to 30 minutes, till dough can be handled |
