Classic Beef Pie

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion, zucchini and carrot and cook, stirring, for 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 beef stock and hot water and add it to the pan with the Worcestershire sauce and Dijon mustard. Bring to the boil and then reduce the heat to low. Simmer for 5-6 minutes or until the liquid has reduced. Season to taste with salt and pepper and stir through the parsley. Transfer the mixture to individual ovenproof ramekins or one small baking dish.

Brush each sheet of filo pastry with the butter. Lay the sheets on top of each other and cut down the centre to create 8 sheets. Scrunch each square and place on top of the meat mixture until completely covered.

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