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.