Recipe - Meat Pie

2 pound Sirloin tips
2 tablespoon Flour
2 tablespoon Oil
1 small Onion; roughly minced
1 Celery stalk
cut into 1in pieces
1 small Turnip; cut into 1" dice
1 md Carrot; cut into 1/2" slices
One half teaspoon Finely minced garlic
Three fourths cup Red wine
2 cup Chicken stock
OR lowsodium chicken broth
One half cup Frozen peas
One half teaspoon Salt
1 teaspoon Fresh sage; =OR=
One half teaspoon Dried sage
1 small Egg; lightly beaten

TOSS THE MEAT with the flour and set aside. Heat the oil in a skillet over
high heat until nearly smoking. Add the meat in batches and without
crowding, brown well on all sides. Remove pieces as they are done and
reserve on a plate. Discard the cooking fat and reduce heat to low. Add
onion, celery, turnip and carrot. Cover and cook for 10 minutes. Add the
garlic and wine, raise the heat and cook, uncovered, until the wine has
reduced to almost nothing. Add the stock and continue to cook until reduced
by about 2/3. Add the peas to the skillet and replace the meat and any
juices that have collected on the plate. Add the salt and sage. Place in
refrigerator to chill for 30 minutes. Preheat the oven to 375F. Line a
9inch pie dish with your pastry and pour in the meat, vegetable and sauce.
Cover the top of the pie with the rest of your pastry. Poke a few holes in
the top to allow steam to escape during baking. Brush lightly with egg.
Place in oven and bake for 30 minutes. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini