Cracker beef salt pie

I've never thought about what to do with a roast sauce instead of a roast. Until, when I became the salty one, I suddenly had an idea. Zidly and beef, maybe? Why don't we have another salt pie while we have the last bit of beef pie? This time, the salty one, trying to put a cap on it, one piece of it made of a grid. Then a search was carried out, but it was discovered that almost all of them were woven into garters, fruit pies. And a limited number of scavengers were found, all covered by a skin. Well, it's better to put on a whole skin. Some onion carrots and beef pies were found, and the rest of the last salty egg cream was used. However, there's a bit of regret with egg cream, isn't there? Or shouldn't we use egg cream? It is almost full of egg milk on the top of the skin that clearly affects the squeezing of the skin. After some effort, there are still cracks. Looks like you're barely doing it. I'm worried it'll get to the boiler. However, the situation seems to be much better than expected. There is no indescribable spill of soup; rather, the high temperature condenses the egg and milk and binds the skin together. Only at the opening of the centre, the gravy comes out with the heat, flowing on the skin surface. The skin with the egg fluid is baked to yellow and looks delicious。