Shake cubed steak in plastic bag with flour, a few cubes at a time.
Brown moose and onions and garlic in heated oil, until Moose is
brown. Add water, herbs, Worcestershire sauce, salt and peppers.
Bring to a boil, reduce heat, simmer 1 1/2 hours. Add potatoes and
carrots, cook approximately 30 to 45 minutes longer. Add peas. Pour
into pie pan. Cover with pie crust, flute edge, cut slits in top.
Bake 15 to 20 minutes or until crust is nicely browned.