In a Dutch oven over medium high heat, cook ground beef, breaking up meat as it cooks, until it begins to brown. Add onion and garlic, salt and pepper; cook 2 minutes, stirring often. Sprinkle several tablespoons flour over meat and stir to cover meat evenly. Continue cooking until flour is browned and bottom of pan is dry. Pour beef broth into pan and stir to blend. Liquid will thicken, but if too thick, water down until a medium thin gravy forms.
Add potatoes and carrots to mixture. If liquid does not cover vegetables, add water to cover. Cover, adjust heat to medium, bring to a boil and let cook 10 minutes. While stew is cooking, roll out pie crust to fit over edge of Dutch oven pan. Sprinkle with onion and garlic salts, and parsley flakes. With a rolling pin, roll spices into crust gently. Preheat oven to 400 degrees.
When potatoes are starting to get tender, remove pan from heat and add the peas to stew. Mix to blend well. Drape seasoned pie crust, spice side down, on pan and let edges of crust fall over sides of pan. Cut a slit in top of crust for steam.
Place in preheated oven and bake 25-35 minutes or until crust is golden brown, but NOT burned. Makes 8 servings. Enjoy!