1 lb. ground beef (can use half turkey)
1 med. onion, chopped
1 med. clove garlic, minced
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 tbsp. Worcestershire sauce
1 (14 1/2 oz.) can clear ready-to-serve beef broth
3 tbsp. all-purpose flour
Pastry for 2-crust 9-inch pie

I use salt free broth or I make my own.

In 10-inch skillet over medium heat, cook meat with onion and garlic until browned, stirring to separate meat. Drain well. Add pepper, nutmeg, Worcestershire and 1 cup of broth. Heat to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally.

In cup, stir together flour and remaining broth until smooth. Gradually add to beef mixture, stirring constantly. Cook 5 minutes or until thickened, stirring often.

Meanwhile, roll pastry to 1/8 inch thickness. Cut out 8 (4 1/2 inch) rounds. Press into 3-inch muffin cups. Spoon about 1/4 cup of the mixture into each cup.

Cut out 8 (3 1/2 inch) rounds. Top the meat mixture with rounds, pressing edges together. Cut slit in top of each pie. Bake at 400 degrees for 35 minutes or until golden. Makes 4 servings or 8 pies.