1

Preheat oven to 160°C or 140°C fan-forced. Lightly spray a large 1.5L (6-cup) flameproof casserole dish with oil and heat over medium-high heat. Add bacon and onion and cook, stirring, for 5 minutes or until onion has softened. Add garlic and cook, stirring, for 1 minute. Transfer to a bowl.

2

Lightly spray same dish with oil and heat over high heat. Cook beef, in batches, turning, for 5 minutes or until browned. Return beef and bacon mixture to pan. Add plain flour and cook, stirring, for 1 minute. Gradually stir in wine and bring to the boil. Add stock, tomatoes, carrot, celery and thyme. Cover and bring to the boil. Transfer dish to oven and bake for 1 hour. Add mushrooms and bake for 30 minutes.

3

Meanwhile, place self-raising f lour and spread in a large bowl. Using fingertips, rub spread into f lour until mixture resembles breadcrumbs. Stir in parmesan. Make a well in centre of flour mixture and stir in enough milk to make a soft, sticky dough.

4

Remove dish from oven. Increase oven to 200°C or 180°C fan-forced. Using f loured hands, roll dough into 8 dumplings about the size of a walnut. Arrange dumplings, about 3cm apart, on top of beef mixture and lightly spray with oil. Bake, uncovered, for 15 minutes or until dumplings are lightly browned and cooked through. Serve.