Heat the oil in a non-stick frying pan, then tip in the beef and brown well, breaking up any lumps. Tip on to a plate. Add the bacon, onion, mushrooms and garlic to the pan, then cook for 5 minutes until the onion has softened.

Return the mince to the pan and add the wine (if using), stock and thyme leaves. Bring to a boil, then simmer for 30 minutes or until the mince is tender. Mix the flour with a little cold water and stir into the sauce. Once thickened, tip the mix into a medium-sized ovenproof dish. Preheat the oven to 200C/Gas 7.

Alternatives:

I used wholemilk and a little butter instead of buttermilk.
I omitted the spring onions (as my fussy munchkins prefer it without)
I used dried thyme instead of the leaves
I didn’t use red wine (I’m funny like that)
I sprinkled some grated cheddar cheese on the top before cooking it in the oven for some added flavour.