Well, i've just made my first attempt at a pie filling, and this is it- 3 medium onions roughly chopped then gently fried in oil for about 10 minutes, then added a large knob of unsalted butter with 2 large sliced carrots, 4 sliced cloves of garlic, 4 sliced forrestiere mushrooms, about 1.5 lb of venison haunch, sea salt flakes, teaspoon of pepper, mixed herbs, 440 ml can of xx original guinness and a scattering of plain flour, and some water to cover, poured into pyrex ovenproof dish, could have done with a bigger one lol, lid on, and in the oven slow cooking, smells lovely, top it off with v