Game-y Whiney Pie

Ingredients:
Pidgeon, Rabbit, Venison, Beef totalling 750g
OR
Diced potatoes, carots, leeks, celery totalling 750g

A couple of -cooked- sausages/vegetarian sausages
Three large onions
Three tablespoons of black pepper, crushed
One tablespoon of salt
One glass of a strong red wine
One cup of beef/vegetable stock
A few cloves of garlic
Half a cut of tomatoes, skinned and seeded.
Two teaspoons of cornflour
A potato pastry- I made one but it is much easier to buy :D
An egg yolk
Oil
Lea and Perrins Sauce
Bay, Marjoram, Oregano.

Method:
Heat oil on a high temperature in a large pot. Dice the meat into 2x2cm cubes, brown the meat quickly and remove to one side.
Cut and add all three onions to the pan, stirring until caramelised. Throw in around a couple of teaspoons of each herb, and a slightly crushed bay leaf.
Add garlic, and when softened add the meat back into the pan with a few dashes of Lea and Perrins Sauce, the wine, the stock, the pepper and salt, the tomatoes and the sausages.
Using a little water, mix the cornflour to ensure no lumps before adding to the pot. Stir and cover.
Leave on a very low heat for an hour or so, taste and season accordingly. Remove from heat, remove bay leaf and place in as many ramekins as is needed.
Roll pastry out, cover ramekin and trim off excess. Brush with eggyolk and cook at around 190 deg C. The pie is done when the pastry is golden brown.


Vegetables do not need browning or removing whilst the onion cooks, instead they can be sweated off with the onions.
Lea and Perrins is NOT vegetarian, HP sauce is. It is an ok replacement but a little sweet, so more salt may be required.