Pigeon pie: an ever evolving dish - The Field

Ingredients

• Handful of smoked fatty lardons
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• Squirt of tomato purée
• 1 tsp plain flour
• 1⁄2 bottle or so red wine
• 1 tbsp redcurrant jelly
• 1⁄2 tsp Marmite
• Handful dried wild mushrooms
• Meat of 5 pigeon, chopped into chunks
• Butter for frying/melted butter for baking
• 2 packets filo pastry