Classic Beef & Mushroom Pie

Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 3 minutes until softened. Then, add the celery, zucchini and mushrooms and cook, stirring, for 4-5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Combine the crumbled beef stock and hot water in a small jug, then add it to the pan with the Worcestershire sauce and Dijon mustard. Bring the mixture to the boil and then reduce the heat to low. Stir through the parsley. Simmer for 10 minutes or until the liquid has reduced. Season to taste with salt and pepper. Transfer the mixture to a medium baking dish.

Brush each sheet of filo pastry with the melted butter. Layer the sheets on top of each other and cut in half so that you have 16 sheets. Scrunch up each sheet into a ball and place on top of the meat mixture until completely covered.

Place the pie in the oven and cook for 15-20 minutes or until the pastry is golden. Remove from the oven.