3 lb. boneless lamb or beef cut in 1" pieces
2 tbsp. extra virgin olive oil
3 cloves garlic, minced
1 qt. water
1 tsp. salt
1 1/2 c. chopped celery
3 c. cubed potatoes
3 1/2 c. quartered onions
1 (10 oz.) pkg frozen peas
1/4 tsp. fresh rosemary or thyme, minced
1/4 c. sifted all-purpose flour
Pie Pastry

Brown the meat in hot olive oil. Add the water and half of the salt. Simmer until meat is tender. Add celery, potatoes, onions, peas, garlic, herbs and remaining salt. Cook until vegetables are almost tender.

Drain the broth from the meat and vegetables and add water to the broth if needed to make 1 quart. Add a little of the broth to the flour and stir until smooth. Slowly add the mixture to the rest of the broth and cook until thickened, stirring constantly. Combine the thickened broth with the meat and vegetables.

PASTRY TOPPING FOR LAMB OR BEEF PIE:

3 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 c. shortening
1/2 c. cold water

Sift together the flour, baking powder and salt. Cut in the shortening until the mixture is granular. Add water and mix lightly with a fork. Turn the dough out onto a lightly floured board or pastry cloth, roll to about 1/8 inch in thickness, and cut to fit the baking dish or freezer container. Bake at 400 degrees for 30 minutes.