Instructions: 1. Heat oil and butter together in pan.

2. Toss the beef in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate.

3. Add onion to remaining butter in pan and fry gently until slightly golden

4. Add meat back to pan and pour in beef stock, slowly bringing to a boil.

5. Lower heat, cover and simmer for 1 - 2 hours, stirring occasionally until meat is tender.

6.Remove from heat; leave the mixture to stand until it is completely cold.

7. Roll out half of the pastry on a floured surface, then use to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out sufficient pastry to make a lid.

8. Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water.

9. Cover with the pastry lid, pushing edges together to seal and flake by cutting with the back of a knife.

10. Flute the pastry and then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes or until golden brown.

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