Cut sirloin into 1 " cubes. Dredge with flour that is seasoned with salt and pepper.Brown meat in 3 TBSP. fat or oil in large deep skillet.When meat is almost browned, add onion, continue cooking till onion is tender and meat is browned.
Add boullion that has been dissolved in hot water, the potatoes, and seasonings.Stir well, cover and lower heat. Simmer,stirring often, till potatoes are nearly done.
Stir in wine and adjust seasonings.Pour into deepdish pie plate and dot with about 1 1/2 TBSP butter.
Top with pastry crust. Flute edge and cut slits in top.Bake 375 for 25-30 minutes or till golden brown and bubbly. Serve immediately.
PIE CRUST: MIx flour and lard till crumbly. Beat the egg, vinegar, salt and water till frothy. Add to flour mixture. Mix only until moistened. Roll out on floured board.