I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's hard), sometimes the minced meat becomes nice and juicy and sometimes it gets dry and chewy.
I've tried putting everything raw into the oven, but the result is a bit too compact for my taste.
I try to sauté the meat for a short period of time and add some brandy to flambé. The meat should get a little crust, but not be done entirely as it'll go into the oven.
With this description, do you think there's anything wrong with the technique? Should I use higher heat but leave the meat less time? Should I skip the flambé? Should I leave the meat on longer (like a bolognese)?