Medieval Meat Pie

Description
My version of the Basic meat Pie is from www.godecookery.com. I have successfully made this three times.

Ingredients

 * 1½ lbs beef (any or all of beef, pork, rabbit venison, etc. — just 1½ lbs total. However, sirloin steak turns out the best).
 * 1 cup grated cheese
 * ½ cup currants or raisins (or any other dried fruit)
 * 4 egg yolks
 * ½ teaspoon ground cardamom
 * 1 teaspoon cinnamon
 * ½ teaspoon nutmeg
 * ½ teaspoon bell peppers
 * ½ – 1 cup broth (whatever most of the meat is)
 * 1 dash cooking wine
 * 1 x 9-inch pie shell (with lid)

Directions

 * 1) Broil the meat until very rare, but cooked through.
 * 2) Cut it into small cubes.
 * 3) Mix with all other ingredients except the pie shell.
 * 4) For the broth, just add enough to make the mixture a little wetter.
 * 5) Put the mixture into the pie shell.
 * 6) Be sure the shell lid is sealed, and punch some holes in the top with a knife.
 * 7) Bake at 350°F for 45 minutes to an hour, till the shell is golden brown.
 * 8) Makes 6 – 8 slices, and can be served any temperature.