Mix the flour, salt and pepper together in a bowl and then toss the beef in it, making sure each piece is well covered.

Heat the oil in a large frying pan on a medium heat and add the beef cubes about 8 – 10 at a time, turning the pieces in order to brown them. Don’t overcrowd the pan! If you do the pieces won’t brown. Once each few pieces are brown transfer to a dish. Repeat until all the meat is brown.

Fry the smoked bacon, onion and garlic in the remaining oil then add the browned beef. When the onion has softened and the bacon cooked through add the Burgundy, beef stock, bay leaves and thyme and bring to the boil.

Once bubbling away, scrape the bottom of the pan to make sure all the meat juices are incorporated into the sauce and then transfer to your slow cooker.

Add the shallots and mushrooms and leave on ‘low’ for 3.5 hours.

Once the beef is well cooked and easy to break apart with a fork, remove the bourguignon from the heat and allow to cool.

When completely cool, assemble and bake your pie.

Preheat your oven to 220C/gas mark 7 and place the cold pie filling in a large pie dish.

Roll the pastry out onto a floured work surface using a lightly floured rolling pin.

Trim the edges of the pastry you have rolled to remove some strips about 2cm wide.

Egg wash the rim of the pie dish, then fix the strips to the dish, pressing down firmly.

Egg wash the now pastry lined dish rim again, then place the rolled out pastry lid over the top.

Press down gently around the edges and use scissors to cut the edge of the pastry to about ½ cm larger than the rim of the pie dish.

You can then ‘knock up’ the edges of the pastry or use a fork to press the pastry together.

Make a hole in the centre of the pie, in a cross shape, about 4cm across.

Egg wash the whole pie with a pastry brush and then bake for 40 minutes until golden brown and bubbling.