1 1/2 lb Ground Caribou or 1 ts Celery seed
1 1/2 lb Stewing meat; coarsely diced 1 ts Salt
1 md Onion, chopped 1/2 ts Pepper
1 cl Garlic, minced 1 Bay leaf
3 tb Oil 1 lb Diced potatoes
2 c Water 1 Diced carrot
2 tb Worcestershire sauce 2 tb Flour
1 ts Marjoram 1/2 c Green peas
1 ts Thyme Pie crust
Saute meat, garlic and onions in heated oil in a large skillet, until
meat has
browned. Transfer to a large saucepan. Add water, herbs,
Worcestershire sauce,
salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if
ground meat
and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes
longer.
Remove bay leaf; make a slurry of the flour and a little water and
stir in. Bring to a boil until the mixture thickens. Add peas. Remove
from the heat and
set aside.
Prepare your favorite pie crust and place the bottom crust into a pie
pan. Pour the meat mixture into the pie pan. Cover with pie crust,
flute edge, cut
slits in top. Bake 15 to 20 minutes or until crust is nicely browned.
Yields
4 servings