Pie and Mash

Pies

1. Heat a pan over medium heat. Add the oil.
2. Add the beef and break it up very fine as it cooks- you’re looking for small crumbles - let it actually brown, not just turn gray
3. Add the onion and cook until soft and juststarting to color, about 4 to 5 minutes, then add the garlic, and stir in abouta minute
4. Sprinkle in the flour and stir so it coatseverything - cook 1 to 2 minutes
5. Slowly add the stock while stirring - mixing well,then add the
6. Add Worcestershire, pepper, and soy
7. Simmer gently about 8 to 10 minutes until gettingthick but still moist - think scoopable
8. Taste and adjust seasonings, then cool completelybefore filling the pies

 Hot Water Dough

1. Preheat oven to 400
2. Put flour and salt in a large bowl, stir
3. In a small saucepan combine the shortening andwater, and heat until the fat melts and the liquid is hot and just starting tosimmer - not a raging boil, just hot
4. Pour the hot liquid into the flour, stirring firstwith a spoon first, then switch to your hands when it’s cool enough to touch
5. Knead about 1 to 2 minutes until smooth. It shouldfeel firm and slightly elastic, like a tough play dough
6. Lightly grease your tins
7. Roll the dough out enough to fit both tins goingup the sides with a little overhang
8. Push the dough firmly into the tin, letting about¼ inch hang over the rim
9. If it tears, just patch it - this dough is veryforgiving
10. Lay a large piece of parchment over each tin, andfill with dry beans or rice
11. Bake 10 to 15 minutes, then remove and let cool
12. Spoon in the cold filling, pressing down gently sothere are no air gaps, and fill to just below the rim
13. Cut the puff pastry into 2 pieces to fit on top ofboth pies
14. Beat the egg and water, then brush the rim of thebase, and set the lid on and press to seal
15. Trim excess, then crimp, pinch or fork press
16. Cut a small steam hole in the center.
17. Egg wash the tops
18. Put pies on a sheet pan, and bake 25 - 30 minutesuntil deep golden crust
19. Let them sit at least 15 minutes before unmolding.They firm up as they settle

 ‘Liquor’ - Parsley Sauce

1. Melt the butter in a saucepan over medium heat, whiskin the flour and cook for about one minute
2. Slowly whisk in the stock, and simmer gently twoto three minutes
3. Turn the heat down to low and stir in the parsley,vinegar, sugar, pepper and salt
4. Simmer gently 3-4 minutes

 Mash

1. Peel potatoes and cut into even sized pieces
2. Put in a pot and cover with half water and halfchicken stock, then simmer until fully tender
3. Drain well and let steam dry 2 minutes
4. Mash smooth.
5. Add just enough warm milk or cooking water toloosen slightly
6. Salt to taste, set aside

‍Chili Vinegar

1. Combine vinegar and chilis or chili flakes in asmall saucepan
2. Bring just to a simmer, then remove from heat
3. Let sit until cool, then bottle and refrigerate