1 1/2 lb Ground Caribou or
1 1/2 lb Stewing meat; coarsely diced
1 md Onion, chopped
1 cl Garlic, minced
3 tb Oil
2 c Water
2 tb Worcestershire sauce
1 ts Marjoram
1 ts Thyme
1 ts Celery seed
1 ts Salt
1/2 ts Pepper
1 Bay leaf
1 lb Diced potatoes
1 Diced carrot
2 tb Flour
1/2 c Green peas
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