Title: Beef pot pie with oat-bran crust
 Categories: Beef, Meats, Main dish, Vegetables
      Yield: 8 Servings
 
      2 lb STEW BEEF (CUT IN 1" CUBES)
      1 tb MINCED ONION
      1 cn BEEF BROTH ( 13-14 OZ.)
      2 ts WORCSTERSHIRE SAUCE
      1 ts SALT
    1/4 ts BLACK PEPPER ( COARSE GRND)
      4 ea MEDIUM SWEET POTATOES
     10 oz FROZEN PEAS
      1 ea EGG (BEATEN)
      1 tb FLOUR
      1 x  OAT-BRAN PASTERY ( BELOW )
 
  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. STIR IN BEEF BROTH, WORCSTERSHIRE SAUCE SALT, PEPPER
  AND 1/2 CUP WATER. RETURN MEAT TO DUTCH OVEN; OVER HIGH HEAT HEAT TO
  BOILING. REDUCE HEAT TO LOW; COVER AND LET SIMMER FOR 45 MINUTES. 3.
  WHILE MEAT IS SIMMERING, PEEL AND CUT SWEET POTATOES INTO 1 INCH
  CHUNKS. WHEN MEAT IS DONE, ADD SWEET POTATOES, COOK 20 MINUTES
  LONGER. 4. MEANWHILE, PREPARE OAT-BRAN PASTERY (SEE BELOW FOR
  RECIPE). 5. SKIM FAT OFF LIQUID IN DUTCH OVEN, IF ANY. IN A CUP MIX 2
  TBSPS WATER AND THE FLOUR. GRADUALLY STIR FLOUR MIX INTO LIQUID IN
  PAN; COOKING UNTIL MIXTURE STARTS TO THICKEN. STIR IN FROZEN PEAS AND
  COOK TILL WARMED. SPOON BEEF MIXTURE INTO A 2 QUART CASSEROLE DISH.
  6. PREHEAT OVEN TO 425 DEG. F. ROLL PASTERY INTO A ROUND, 1" LARGER
  THAN THE CASSEROLE. PLACE PASTRY, LOOSELY OVER MIXTURE. WITH KITCHEN
  SHEARS TRIM EDGES, LEAVING 1" OVERHANG. FOLD OVERHANG UNDER AND PRESS
  GENTLY ALL AROUND CASSEROLE. WITH A KNIFE, CUT SEVERAL SLITS IN
  PASTRY TO LET STEAM ESCAPE. ROLL AND CUT REMAINING DOUGH INTO SHAPES
  TO DECORATE THE TOP OF THE CASSEROLE. BRUSH WITH EGG. BAKE AT 425 DEG
  F. FOR 15 MINUTES. OAT-BRAN PASTRY: IN A MEDIUM BOWL, STIR 1 CUP
  FLOUR, 1/4 CUP OAT-BRAN, 1 TEASPOON BAKING POWDER AND 1/2 TEASPOON
  SALT. WITH A PASTRY BLENDER, CUT IN 6 TABLESPOONS BUTTER UNTIL
  MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE 3 TO 4 TABLESPOONS MILK, 1
  TBSP AT A TIME, OVER MIXTURE, MIXING WITH A FORK AFTER EACH ADDITION.
  PASTRY NEEDS ONLY ENOUGH MILK TO HOLD TOGETHER. SHAPE INTO BALL AND
  WRAP WITH PLASTIC WRAP. REFRIGERATE 15 TO 30 MINUTES, TILL DOUGH CAN
  BE HANDLED.