Merseyside Meat Pie

• 1 lb ground beef
• 1 onion, chopped
• 2 large potatoes, diced
• 3 carrots, grated
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes
• 3 tablespoons flour, mixed with
• 3 -4 tablespoons cold water, to make a runny paste
• 1 egg yolk, mixed with
• 1 tablespoon water
• freshly ground salt & pepper
• pastry for double-crust pie (only have used homemade-not sure if pre-made is sturdy enough for filling)

1. Brown beef with onion.
2. Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
3. COVER with enough water to barely cover potatoes.
4. Cover and simmer 20-25 minutes until potatoes are tender.
5. Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
6. Add lots of freshly ground pepper and salt if desired (I omit the salt).
7. Let filling cool until lukewarm or refrigerate.
8. Roll out pastry and put into a 9 inch pie plate.
9. Put COOLED filling into shell, filling it nice and full.
10. Top with second pastry and crimp edges.
11. Bake at 400 degrees for 30 minutes.
12. Brush egg wash on top of crust.
13. Continue baking for about 15 minutes or until crust is golden.

ground beef, onion, potatoes, carrots, worcestershire sauce, flour, egg yolk, water, freshly ground salt, pastry

Taken from www.food.com/recipe/merseyside-meat-pie-117326 (may not work)