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Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Ground Caribou or 1 1/2 lb Stewing meat; coarsely diced

  2. 1 md Onion, chopped

  3. 1 cl Garlic, minced

  4. 3 tb Oil

  5. 2 c Water

  6. 2 tb Worcestershire sauce

  7. 1 ts Marjoram

  8. 1 ts Thyme

  9. 1 ts Celery seed

  10. 1 ts Salt

  11. 1/2 ts Pepper

  12. 1 Bay leaf

  13. 1 lb Diced potatoes

  14. 1 Diced carrot

  15. 2 tb Flour

  16. 1/2 c Green peas

  17. 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook

  18. 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

  19. 15 to 20 minutes or until crust is nicely browned.

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