Meat and potato pie

1) Preheat the oven to 160°C, Gas 3
2) Cut the meat into chunks, removing fat.
3) Peel and roughly chop the onion.
4) Heat the dripping in a frying pan and fry the onion for 5 minutes, then add the meat and fry it until browned.
5) Sprinkle with 15g of the flour and stir. Gradually add the stock and bring to the boil, seasoning the meat.
6) Transfer the meat to a casserole dish, cover and cook for 2 hours or until the meat is tender.
7) 10 minutes before the cooking time is up make the pastry.
8) Sift the remaining flour with a pinch of salt and rub in the butter.
9) Mix to a stiff dough with cold water and roll the pastry on a lightly floured board.
10) Peel the potatoes and cut into chunks.
11) Turn oven up to 200°C, Gas 7
12) Turn the meat into a pie dish and push the potatoes into it.
13) Add the pastry as a lid and seal the edges and decorate.
14) Bake the pie for 30-35 minutes until the pastry is golden brown.