Pre-heat the oven to 180c
25cm pie dish

1. Heat a large pan and fry off the meat in batches until evenly coloured. Remove all the meat and fry the bacon and onions until slightly golden.

2. Add all the meat back into the pan, add the bay leaves, thyme, mushrooms and flour. Coat all the meat and allow to cook for a few minutes before adding the red wine, redcurrant jelly, Worcestershire sauce and chicken stock. Bring to the boil, turn down the heat and allow to cook for 1 hr 15 mins.

3. After cooking, season the mix and transfer to a pie dish of your choice about 25cm diameter is perfect but a deep rimmed plate will work just as well.

4. Cover the top of the dish with the pastry and trim off the excess pastry. Crimp the edges with a fork and brush the top with a beaten egg. Season with salt and bake for 30 mins at 180c or until golden brown.

SERVE WITH SEASONAL VEGETABLES