2 tbsp. vegetable oil
1 lb. beef stew
1 tbsp. ginger root minced
1 minced garlic clove
1/2 c. chopped onion
1 c. beef broth
flour
1/2 c. sliced carrots
1 c. diced turnips
1/4 tsp. red pepper, crushed optional
1/2 tsp. cumin seeds
2 tsp. red wine vinegar
1/4 tsp. ground coriander
Salt and pepper

Heat 1 tablespoon oil in skillet and brown beef which has been dusted with flour. When browned, remove from skillet, and the remaining oil to skillet along with ginger root, garlic and onion. Saute over medium heat 8 to 10 minutes. Pour in beef broth and bring to boil, reduce heat and add beef stew, carrots, turnips, cumin, coriander, vinegar, salt and pepper and crushed red peppers. Cover skillet and cook one hour on low heat.

Make crust of 3/4 cup flour, 1/2 tsp. salt, 3 tbsp. butter, 1 egg, mixed with 1 tbsp. water. Roll out dough and place in a 9 inch deep dish glass plate, and spoon meat mixture into crust top with remaining crust and bake about 30 minutes in a 350 degree oven. Any leftover meat can be used along with any vegetables.