2 tablespoons oil

1/2 cup chopped onion

1 clove garlic, minced

1/2 cup chopped celery

1/2 cup chopped peeled carrot

1 (14 1/2-ounce) can clear beef broth

1 (14 1/2-ounce) can clear chicken broth

1/2 cup flour

4 cups diced cooked beef, drippings reserved

2 tablespoons prepared horseradish

1 cup frozen peas, thawed and drained

1 cup frozen corn, thawed and drained

Salt, pepper

Pastry

1/2 cup shredded Swiss cheese

Heat oil in skillet. Saute onion, garlic, celery and carrot in oil until tender. Combine beef and chicken broths. Add water to measure 4 cups. Add to vegetables. Cover and simmer until vegetables are tender, about 10 minutes.

Combine flour and 2/3 cup water, stirring until smooth. Stir into simmering broth. Heat and stir until boiling and thickened. Stir in meat, horseradish, peas and corn. Add any beef drippings left from roasting meat to broth. Simmer about 5 minutes, stirring occasionally, to blend flavors. Season to taste with salt and pepper. Spoon mixture into 2 1/2-quart oven-proof casserole or individual 4- to 5-inch oven-proof casseroles. Set aside while making Pastry.

Roll Pastry to 1/4-inch thickness. Cut round or rounds of dough 1/2 inch larger than tops of casseroles. Press Pastry against edges of each casserole to seal. Cut vent holes on top. Sprinkle cheese over Pastry. Place casseroles on baking sheet. Bake at 400 degrees about 30 minutes or until pastry is golden. Makes 6 to 8 servings.

Pastry

1 1/2 cups flour

3/4 teaspoon salt

10 tablespoons shortening

1/2 cup shredded Swiss cheese

4 to 5 tablespoons ice water

Combine flour and salt. Cut in shortening until size of peas. Stir in cheese. Add enough water so dough clings together. Gather into ball.