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)? 
This is an overly broad question which may get closed by some here for that reason. For the future you may want to limit your questions to specifics goals or issues. It is often helpful to include what you have already tried.  As for general resources YouTube and other sites offer a variety of videos where experts will teach and demonstrate a variety of techniques. If you search Google or YouTube for "Alton Brown" and any of a variety of topics you are likely to find a video that will be helpful. Here is an episode from Alton Brown on Shish-Ka-Bob as an example.  Your profile indicates that you are in Pakistan, some of the best resources I can suggest come not directly from the internet but from television, much of which is also available via YouTube, Hulu and other internet sites. Also The Food Network website is a great resource. 