1. Brown cubed ____ and trimmed, diced ____ separately in batches to develop deep color, then set aside. 2. Sauté ____ until softened, return the meat to the pan, add ____ to coat, then pour in ____ stock and simmer gently until the meat is completely tender, about 90 minutes. 3. Season the filling with ____, ____, and ____, then cool completely before use. 4. Line a pie dish with ____, fill with the cooled meat mixture, then cover with ____, sealing the edges and cutting a steam hole in the center. 5. Brush with ____ and bake until the pastry is deeply golden and the filling is bubbling through the steam hole.

Cuisine: ____