Heat the oil in a large heavy pan and fry the onions, garlic and bacon till soft. Coat the meat with the flour (shaken in a plastic bag is easiest) discarding any excess, and brown in the pan. Add the wine, tomatoes, seasoning and herbs. Cover the pan and simmer gently for 1 1/2 hours.If there is an excessive amount of liqid, remove the lid and simmer gently to reduce. Heat the butter in a frying pan and saute the mushrooms. Add to the beef mixture and check the seasoning. Remove the thyme stalks and the bay leaf. Pour into a 2 litre deep pie dish or 6 – 8 individual dishes.
Preheat the oven to 200degC.
Roll out the pastry on a floured and cut a few strips for a collar. Brush the rim of the dish with milk or beaten egg and place the strips all the way around. Lift the remaining pastry onto the pie, press the edges down and trim with a sharp knife. Press the edges together with a fork or pinch them with your fingers to seal. Decorate the top with any remaining pastry, cut a few steam holes and glaze with milk or egg. Bake 30 – 40 minutes or until pastry is golden.

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