Preheat oven to 180*

Combine flour, salt and pepper on a plate, coating each piece of beef in an even layer.

Once floured, heat olive oil in a pan and cook beef until browned.

Transfer to an oven-proof dish adding tinned tomatoes, beef stock, red wine, thyme and bay leaves. Cover and bake for 2 hours.

Whilst beef is finishing cooking in the oven, heat oil in a pan over medium heat adding bacon and mushrooms to cook until lightly crispy.

Shred beef once finished, stirring in bacon mixture and onion jam.

Line a pie dish with pastry or create serving sized portions with ramekins and fill with beef mixture, topping with pastry and baking until fluffy, golden and crisp.