| 1 | Toss the meat with the flour and set aside. |
| 2 | Heat the oil in a skillet over high heat until nearly smoking. |
| 3 | Add the meat in batches and without crowding, brown well on all sides. |
| 4 | Remove pieces as they are done and reserve on a plate. |
| 5 | Discard the cooking fat and reduce heat to low. |
| 6 | Add onion, celery, turnip and carrot. |
| 7 | Cover and cook for 10 minutes. |
| 8 | Add the garlic and wine, raise the heat and cook, uncovered, until the wine has reduced to almost nothing. |
| 9 | Add the stock and continue to cook until reduced by about 2/Add the peas to the skillet and replace the meat and any juices that have collected on the plate. |
| 10 | Add the salt and sage. |
| 11 | Place in refrigerator to chill for 30 minutes. |
| 12 | Preheat the oven to 375°F. |
| 13 | Line a 9-inch pie dish with your pastry and pour in the meat, vegetable and sauce. |
| 14 | Cover the top of the pie with the rest of your pastry. |
| 15 | Poke a few holes in the top to allow steam to escape during baking. |
| 16 | Brush lightly with egg. |
| 17 | Place in oven and bake for 30 minutes. |
| 18 | Serve immediately |
