Chilli beef filo pot pies

Instructions

1 Cook onion and garlic in oil until softened. Add beef and cook until browned. Stir in chilli paste, mustard, flour and herbs. Cook for a few minutes.

2 Add mushrooms and carrots and cook for a few minutes. Gradually add wine and stock, stirring, occasionally. Add tomatoes and lentils. Bring to the boil, reduce heat and cook for 1 hour.

3 Preheat oven to 190°C. Spoon the beef into a pie dish or small pie dishes. Take the filo sheets, 2 sheets at a time, and cut into quarters. Scrunch the quarters together. Lay over the filling. Repeat with the remaining pastry sheets. Spray with oil (see tip).

4 Bake for 25-30 minutes for a large pie and 20 minutes for small ones. Meanwhile boil the vegetables until cooked. Serve the pie with the peas and the roughly-mashed potatoes and sprinkled with parsley.