Beef & Mushroom Filo Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms, carrot and celery until starting to soften, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then add Aussie spice blend, tomato paste, garlic paste, thyme and the brown sugar and cook until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder, 1/2 the butter and the water, until slightly reduced, 1-2 minutes. Season with pepper.

TIP: Drain oil from pan before adding the spice blend for best results.

• Transfer beef and mushroom filling to a baking dish. • In a small heatproof bowl, microwave remaining butter in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of the beef mixture to cover completely. Gently brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes.