Leek & Mushroom Filo Pie

Steps

1. Before you start. Preheat oven to 200°C (or 180°C fan bake). Set aside a medium-large roasting dish or pie dish if you don’t have an oven proof fry-pan. Bring a full kettle to the boil.
2. Prep filling. Prep onion, leek, mushrooms and beans and set aside separately.
3. Cook filling. Heat oil in a large oven-proof fry-pan on medium heat. Cook onion and leek for 5-6 minutes, until softened and starting to brown. Add gravy spices and cook for a further 1 minute, until fragrant. Add mushrooms and water measure and bring to a simmer. Once simmering, reduce heat to medium-low and simmer for 4-5 minutes, until mushrooms are just tender and liquid has thickened slightly.
4. Finish filling. Remove pan from heat and stir through mustard, garlic cream, pesto, beans and salt. Season to taste with salt. Transfer mixture to roasting dish (if using).
5. Finish pie. Prep thyme. Scrunch up each sheet of filo and place side by side on top of the filling, until surface is covered. Drizzle with olive oil, sprinkle over thyme and season with salt and pepper. Bake on upper oven rack for 15-20 minutes, until topping is golden and crunchy.
6. Prep & cook broccoli. Prep broccoli and place in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave for 5 minutes, then drain. Season to taste with salt and pepper.
7. Serve. Pie with broccoli on the side.