Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.