Pie-Filling:

1. Fry the bacon, remove from pan then add the mushrooms and remove from pan. Set both aside as they will be added to the filling later on.

2. Season the beef with salt and pepper, brown and remove from pan. Add the onions and garlic and cook until slightly softened.

3. Stir in the flour, then add the carrots, potatoes, stock, lacto, browned beef, bay leaves and thyme.

4. Simmer covered for 2 hours until meat is tender. When ready add the bacon and mushrooms and remove from heat. Leave to cool before adding to your pie crust.

Shortcrust Pastry:

1. Sift the plain flour into a the bowl of a stand mixer or food processor. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.

2. Gradually add the cold water until the mixture comes together and forms a dough.

3. Tip the mixture onto a surface and gently bring it together with your hands, then shape it into a disc. Wrap in clingfilm and chill for 30 minutes.

Pie Assemble:

1. Generously butter grease a 28cm pie dish. Roll out half of the pastry and place into your prepared dish.

2. Add filling and level the surface. Close the pie with the remaining pastry.

3. Brush the top with eggwash and bake on the bottom shelf of the oven for about 60-90 minutes, until pastry is cooked and golden.

4. Remove from oven and leave to rest for 10 minutes before serving.

5. Enjoy!