Recipe: French Canadian Meat Pie

There is not much information provided in this request. Louise, round steak is a tough cut of beef, therefore, I suggest that you process the beef or chop it in small pieces before using it for the pie's stuffing. I rather prefer ground meat pies, but this Canadian recipe seems to be easy and good. If you are expecting something else, please, provide more information.

French Canadian Meat Pie
From a recipe by Mary Marshal found in an old Farm and Garden typed for you by Fred Goslin in Watertown NY, on Cyberealm BBS
Yield: 1 Pie

1 lb minced beef*or* 1/3 lb each minced veal, beef and pork
1 small onion
1 small clove garlic [minced]
1/2 tsp salt
1/2 tsp savory (or sage)
1/4 tsp celery salt
1/4 tsp cloves [ground]
1/2 c water
1/2 c bread crumbs
pastry for double crust pie

Place all of the ingredients (except the bread crumbs and pie shell) in a sauce pan and bring to a boil and cook uncovered for 20 minutes over med. heat. Remove from heat and add a few spoonfuls of bread crumbs, and let stand for 10 minutes. If the sauce is sufficiently absorbed by the bread crumbs, do not add more. If not, continue the process until it is somewhat solid. Cool the meat mixture and pour into a pastry lined pan. Cover with the top crust, cut steam vents and bake in a 400oF oven until golden brown. Serve hot with potatoes or rice and your favorite side dish. {This may be frozen for 4 to 5 months).