Happy-go-lucky Meat Pie

Preparation time:  25 min. cooking, 45 total

Serves:  Four

You will need:

1# beefsteak {cheap ball tips will do}, cut into cubes

1 yellow/white onion

2 or 3 small boiled potatoes

four mushrooms, sliced

half cup garbanzo beans

2 tsp red curry paste, 5 tbs water, splash of half & half; mixed

cornucopia of spices; Worcestershire, mustard powder, garlic… the spice rack is your oyster!

2 cups flour, enough water to make dough, and a splash of salt

1 large whipped egg yolk, 1 tbs half & half

Preheat your oven to 425 F and begin making your dough.  I’ve never done pie crusts before, but add your flour , water {eyeball it}, and salt and divide the doughy mass into 2/3 and a third {for your crust and top, respectively}.  Roll it out and leave it on the counter; there’s filling to fry.  In a large skillet or wok, brown your meat and onions in butter {shouldn’t take more'n five minutes}.  If you’re using Worcestershire, douse it on now.   Chop up your mushrooms and potatoes and add them toward the end with the curry mixture and whichever spices you’ve decided on.  And voila!  Place your crust into the pan/metal bowl of your choice and dump the mixture triumphantly therein.  Cover with the crust-top {remember to punch your vents first!} and top with the egg-cream mixture.  Pop into the oven for 25-30 minutes and stewy, pie-eyed goodness awaits!