3 pounds of hamburger or beef chuck diced in 1/2 inch cubes
               (the latter is proper, but I frequently use hamburger)
1/2 cup of flour
3 T of vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 T of pepper
1 T of coriander
1 T of celery seed
1/4 cup of Worcestershire sauce
4 cups of chicken stock
2 recipes for double crust piecrusts
1 egg, beaten

Preheat oven to 400. Heat oil in pan until it sizzles when you drop water in. Dredge beef in flour and sear in hot oil. Add garlic and onion. Sauté 4 minutes. Add spices and Worcestershire sauce and cook until liquid is almost gone. Add stock. Cook until you have a thick gravy. Transfer to another container and cool. Prepare crusts according to your recipe. Traditionally, these are made in a tart mold. I make them in a regular pie plate. Place bottom crust in the pie plates, cover with foil and pre-bake for 8 minutes. Remove foil, fill with meat mixture and cover with the other piecrusts. Slice holes in the top. Attach lids with egg wash, brush tops with remaining egg wash and sprinkle with pepper. Bake for about 8 minutes, or until golden brown.

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