Ingredients1 1/2 lb Ground Caribou or1 1/2 lb Stewing meat; coarsely diced1 md Onion, chopped1 cl Garlic, minced3 tb Oil2 c Water2 tb Worcestershire sauce1 ts Marjoram1 ts Thyme1 ts Celery seed1 ts Salt1/2 ts Pepper1 Bay leaf1 lb Diced potatoes1 Diced carrot2 tb Flour1/2 c Green peasPie 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.