Game and spinach pie

1 Heat the olive oil in a large
saucepan. Add the onion and fry
until translucent, then remove from the
pan. Brown the meat in the saucepan
in batches.
2 Transfer all the meat and the
onion back into the saucepan. Add
the whole garlic cloves, beef stock,
red wine, balsamic vinegar and
chopped tomatoes. Bring to the boil,
then reduce the heat and cook for
approximately 45 minutes, or until the
meat is tender. Add the spinach only
at the end of the cooking time, so that
it just has time to wilt, then transfer the
meat into individual ovenproof dishes
or one large dish.
3 Roll out the pastry, place it over the
dish and trim the edges. Brush with
egg, then bake in a preheated oven
for 20 minutes or until the pastry is
golden and puffed.