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Method
Stew
Fry onion in dripping until opaque, add floured meat and braise until dark brown.
Add stock, reduce heat, simmer slowly until meat is cooked - +/- 3/4 hour.

Pie Crust
Mix dry ingredients
rub in lard, make a well,
add milk, to spongy consistency (may need more or less Milk)
Flour board, lightly roll out to suite size of bowl.
Pour stew into pie dish, place a breather cone in center (rolled tube of Al; foil is OK)
cover with pastry while very hot and press around bowl edges with back of fork.
Place in hot preheated oven for 15 to 20 min

Brown crust  and serve with mash potato and green peas.

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Pie Crust
1cup  Flour
2 Tb/sp Lard (butter or Marge)
3 Tb/sp Milk
1 t/sp  Baking powder
1/4 t/sp Sugar
pinch of salt