Classic Beef & Mushroom Pie

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, the carrot and the zucchini and cook, stirring, for 4-5 minutes, or until soft. Add the mushrooms and garlic and cook, stirring, for 2-3 minutes, or until the mushrooms are tender.

Add the beef mince, the plain flour, the butter, the salt (use suggested amount) and the parsley and cook, breaking up with a wooden spoon, for 3-4 minutes, or until the mince is browned.

Crumble in the beef stock cube and add the hot water (check the ingredients list for the amount), the Worcestershire sauce (if using) and the Dijon mustard. Bring the mixture to the boil, then reduce the heat to low and simmer for 10 minutes, or until the liquid has reduced slightly. Season to taste with a pinch of salt and pepper and transfer the mixture to the greased baking dish.

Scrunch each filo pastry sheet into very loose balls and place on top of the pie. TIP: Don't scrunch the pastry balls too tight otherwise they won't cook through! Repeat until the whole pie is covered in scrunched filo. Drizzle (or spray) with olive oil and place in the oven to cook for 10 minutes, or until golden and flaky