Ingredients
4-5 pigeons, drawn
salt and pepper
250g/8oz stewing beef
250g/8oz shortcrust pastry
beaten egg to glaze
2 tsp cornflour
300ml/10fl oz stock

Method
1. preheat the oven to 180C/350F/Gas 4.
2. Joint the birds into two breast joints and two leg joints each and stew the rest of the carcass in a little water to make stock for the gravy.
3. Cut the beef into small pieces and line a deep 20cm/8in pie dish with these.
4. Lay the pigeon joints on top, cover with water, add salt and pepper, then cover the pie dish with greased paper or aluminium foil. Place in the oven and simmer for 1½ hours.
5. Remove from the oven and raise oven temperature to 200C/400F/Gas 6.
6. Cover the pie with the shortcrust pastry, brush the top with beaten egg, put back into the oven and bake until the pastry is golden brown.
7. Make a gravy by mixing 10g/2tsp cornflour with a little cold water and add to 300ml/10fl oz of the warmed stock. Allow to thicken while stirring, season and serve with the pie.