Preheat oven to 375°F and place rack in middle.

In a large frying pan, bring 1 cup of beef broth to a simmer. Gradually add meat a few slices at a time until it is no longer pink, then set aside. Repeat with remaining meat, adding a bit more broth as needed.

Once all the meat is cooked, add tea to remaining liquid in pan and bring to a light boil.

Mix cornstarch into ½ cup of cold water until well blended.

Slowly add mixture to pan while stirring constantly until sauce thickens. Let simmer a few minutes before returning all meat to the pan.

Season generously with salt and pepper to taste.

Pour meat filling into a large Pyrex or lasagna pan (approx. 9" x 13" [23 cm x 33 cm]) and spread it out evenly.

Roll out your pie dough and cut into large strands approximately 1" (2.5 cm) wide. Place them across the pan in a crisscross or braided pattern.

Bake for approximately 20 to 25 minutes until crust is golden and cooked through.

Serve with a salad or your favourite side.