Yesterday I had a bit of a cooking extravaganza. It started with a bacon and mushroom sandwich. Not exactly high faluting gastronomy, but important to get right. The bacon has to have just the right amount of crispiness; the mushrooms have to be cooked but not mushy; the bread must be heavily buttered and spread with brown sauce.
Later on I started work on a Merseyside Meat Pie: Brown a pound of ground beef and fry in some onion. Add a couple of handfuls of diced potatoes and another couple of handfuls of diced carrots. Add some beef bouillon, some worcestershire sauce and enough liquid to just cover everything. Simmer for 45 minutes. Meanwhile make enough pastry for a 9 inch pie crust, with top. After 45 minutes, add some flour/water mixture to the filling and boil to thicken. Leave to cool. Line your pie plate with the pastry, pile in the cooled filling, put the lid on. Decorate it as you see fit, and do a better job of crimping than I did. Bake in the oven for 45 minutes, brushing with egg wash after 30.
While I was doing that I also threw together a batch of spag bol sauce for freezing: browned beef and onion, mushrooms, garlic, canned tomatoes, red wine, oregano, marjoram, thyme, a bay leaf, salt and pepper. Cooked at lowest temperature until it becomes a rich dark sauce (at least 2 hours).
Oh and I had some leftover pastry, and half a jar of mincemeat in the fridge so I made mince pies for dessert. Very Xmassy.