Make the shortcrust pastry: sift the 225 g (8 oz) flour and the salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Mix to a firm dough with about 45 ml (3 tbsp) water.

Cook the bacon slowly in a frying pan until the fat begins to run. Add the mince and continue to cook slowly until it is lightly browned.

Crumble in the stock cube with the onion, celery and the remaining flour, stir and slowly add the 300 ml (1/2 pint) water. Bring to the boil, lower the heat and simmer for 20 minutes. Add the browning and cool.

On a lightly floured surface, roll out about half the pastry to line a 20 cm (8 inch) pie plate. Add the cooled filling. Roll out the remaining pastry and cover the dish. Brush with milk and make a hole in the centre.

Bake in the oven at 200°C (400°F) mark 6 for about 45 minutes.