Cut steak into cubes.
Melt avocado oil in a very large skillet.
Add beef.
Cook a few minutes turning over each side so no pink remains.
Cover with lid and continue cooking, stirring occasionally, about 15 minutes until beef is tender.
Add onions, leeks, celery and garlic.
Stir to combine and continue cooking with lid on another 5 minutes.
Add mushrooms and sauté 5 more minutes.
Add carrots, potatoes, beef broth, seasonings, Worcestershire sauce and liquid smoke.
Cover with lid and cook until carrots are fork tender, about 15-20 minutes.
Add tomatoes and peas and cook through about 5 minutes.
Dissolve flour in enough water to make a thin paste.
Stir to combine and pour over beef mixture in skillet.
Cook a few minutes until mixture thickens.
Turn off heat.
Set aside.
Prepare pastry.
Fit bottom crust into two different 10-inch deep dish pie crusts.
Prepare top crusts.
Divide beef filling between each pie.
Top with top crust.
Make about 6 slits in the pie for filling to bubble to the surface.
Place in oven immediately or the crusts will get soggy.
Bake at 300° about 75-90 minutes or at 350° about one hour, or until done.
If necessary, tent pies with foil to avoid over-browning.
Yield: Each pie serves 6.